Funky Vegan Nasi Lemak recipe trouble and spice chili oil

Vegan Nasi Lemak

What is Nasi Lemak?

Nasi Lemak is the national dish of Malaysia - and rightly so, rich pandan coconut rice, crispy cucumber, hard boiled egg, peanuts & anchovies and a shriimp based spicy sweet sambal.

Funky Vegan sambal was created to make a nasi lemak anyone can enjoy, so I've perfected alternatives for the other animal based products to offer a Vegan Nasi Lemak that's just as delicious as the original.

Don't compromise on taste, try it out for your next meal and impress your friends and family with this delicious and satisfying dish!

What's the Deal with Vegan Nasi Lemak?

Imagine a plate filled with fragrant coconut rice, crispy tempeh, tangy sambal, cool cucumber, and savory tofu - all without a hint of animal products. This dish is a vegan twist on the classic Malaysian favorite, nasi lemak, and it's guaranteed to make your taste buds do a happy dance.

How to Whip Up this Funky Feast?



  • 1 cup jasmine rice
  • 1/2 cup coconut milk
  • 1 cup water
  • 2 pandan leaves, knotted
  • 1 lemongrass stem, bashed
  • 4 slices ginger, lightly bashed
  • optional spices: 2 green cardamom pods, 1 star anise, 1 cinnamon stick (we recommend using The Good Spice when possible for the best flavours)
  • pinch of salt and sugar



  • tempeh, 1/2 block (recommend Clark Fermentation)
  • funky vegan
  • yum phrik
  • tofu puffs (make your own with Dorothy Porker's recipe, or use from Tofu Meisjes)
  • cucumber, sliced
  • fried peanuts
  • crispy onions
  • optional: coriander, spring onion, banana leaf


Rinse the rice well (at least 3 times)

Add all rice ingredients to a saucepan, bring to a boil, stir once, then cover and put on the lowest heat. Leave for 15 minutes. Turn off heat, do not remove lid, leave for 10 minutes. 

Slice tempeh into bit size strips. Toss with oil from Yum Phrik and airfry for 15 minutes until crispy. Toss with funky vegan sambal until just covered. 

Toss tofu puffs with Yum Phrik oil. 

Airfry tofu puffs and tempeh for 3 minutes. 

Remove aromatics from the rice. Shape with a bowl and centre on your plate. Surround with remaining ingredients. Top with a big scoop of Funky Vegan. 



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