Vegan Golden Rendang by Chef Benson

Name: Special Blend Boutique Mushrooms, 150gm, Singapore
Brand: Golden Cap Farm
SKU: SPECIALBLEND150G
Price: 13.90 SGD
Availability: InStock

July 17, 2025

A classic favourite, reimagined with fresh Lion’s Mane mushrooms — this vegan rendang brings a hearty, meaty texture without the meat. Packed with nutrients and bold flavours, it’s perfect with rice or crusty bread.

Lion’s Mane is one of the most popular meat alternatives thanks to its firm, fibrous texture and rich umami taste. Beyond flavour, studies suggest it may support brain health and help reduce the risk of cognitive decline with regular consumption.

At the same time, the turmeric and cumin in this curry are celebrated for their anti-inflammatory benefits, making this dish both nourishing and comforting.

This recipe highlights quality plant-based protein infused with the natural aromatics of rendang spices. It’s also one of our most requested demos during corporate cooking activations — simple, wholesome, and always a hit.

This recipe is good for 2 to 3 pax.

PART 1 : THE RENDANG PASTE

- INGREDIENTS -

2 yellow onions, finely chopped
4 large garlic cloves, chopped
thumb-size piece of ginger, finely chopped
2 large red chillies, de-seeded
1/2 tsp salt
1/2 tsp turmeric
2 tsp cumin seeds
2 tsp coriander seeds
1 Tbsp coconut oil
1 can coconut milk, 400ml

-METHOD -

Pan roast the cumin seeds
Add coconut oil fry the species till fragrance, reduce to low heat and fry for 5-7mins.

PART 2 : THE TEMPEH & MUSHROOMS

- INGREDIENTS -

1 Tbsp coconut oil
200gm Tempeh Block, cut into bite-size chunks
200gm Fresh Lion's mane mushrooms
6 Tbsp desiccated coconut
2 Tbsp lemongrass paste

For the Lemongrass Paste, blend the following ingredients:

2 Tsp extra virgin olive oil
2 large shallots, finely chopped
1 Tbsp freshly grated ginger (or fresh galangal)
4-5 garlic cloves, minced
1 stalk of lemongrass, pounded, cut in 1/2 inch pieces
A pinch of Turmeric powder
4 finely sliced Kaffir Lime leaves (with ribs removed)

You can also choose to make a batch by increasing the quantity, and store in an airtight glass jar, store in a chiller up to 7 days.

-METHOD -

Mix tempeh & lion's head mushrooms with lemongrass paste, desiccated coconut and coconut oil, bake in over at 180 degrees for 15 mins.
Add baked tempeh and mushroom to the rendang paste, add in coconut milk and boil for 5 mins.
Add some toasted almonds or sesame seeds & fresh cilantro to serve