Best 30-Minute Vegan Indonesian Recipes

Indonesian cuisine is rich, aromatic, and deeply rooted in tradition. These 30-Minute Vegan Indonesian Recipes bring authentic flavours to your table with simple ingredients and quick cooking times.

Indonesian cuisine is known for its bold spices, comforting soups, and vibrant vegetable dishes that balance savoury, tangy, and lightly sweet flavours.

When prepared vegan, these meals remain deeply satisfying while feeling fresh, nourishing, and beautifully plant-based.

These 30-Minute Vegan Indonesian Recipes are inspired by traditional home cooking and street-food favourites, adapted for busy days without losing their authentic character. From warming soups and crisp salads to coconut-rich curries and quick stir-fries, each dish comes together with ease.

Whether you are discovering Indonesian food for the first time or reconnecting with familiar flavours, this collection offers simple, wholesome meals that honour tradition while fitting effortlessly into modern plant-based living.

Recipe #1 — Sayur Asem (Indonesian Vegetable Soup)

Sayur Asem is a traditional Indonesian vegetable soup with a light, tangy broth. The gentle sourness from tamarind balances the natural sweetness of vegetables, creating a comforting bowl that feels both refreshing and grounding.

This soup is part of our collection of 30-Minute Vegan Indonesian Recipes, created to showcase traditional flavours in a light, approachable way. It is an ideal starter for this recipe collection because it is simple, quick, and easy for everyone to master.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Refined coconut oil: 1 teaspoon
• Shallots: 2, thinly sliced
• Garlic: 2 cloves, lightly crushed
• Ginger: 1-inch piece, sliced
• Water: 6 cups
• Bay leaf: 1
• Cauliflower florets: 1½ cups
• Green or yellow beans: 1½ cups, cut into bite-size pieces
• Carrot: 1 medium, sliced
• Tomato: 1 medium, chopped
• Tamarind paste: 1–2 tablespoons, to taste
• Celtic sea salt to taste
• Black pepper to taste
• Lime wedges for serving

Method

1. Warm the refined coconut oil in a medium pot over medium heat. Add the shallots, garlic, and ginger, and cook for 2–3 minutes, stirring often, until softened and fragrant.
2. Pour in the water and add the bay leaf. Increase the heat and bring the soup to a gentle boil.
3. Once boiling, reduce the heat to a steady simmer. Add the cauliflower, beans, and carrot. Stir well so the vegetables are evenly submerged.
4. Simmer for 8–10 minutes, or until the vegetables are tender but not mushy. If you prefer a softer texture, simmer for 2–3 minutes longer.
5. Add the chopped tomato and tamarind paste. Stir, then simmer for 4–5 minutes so the flavours blend into the broth.
6. Taste the soup. Add more tamarind if you want it tangier. Season with Celtic sea salt and black pepper to taste.
7. Remove the bay leaf. Serve the Sayur Asem hot with lime wedges for extra brightness.

Nutrition Facts (per serving)

• Calories: ≈95
• Protein: 2 g
• Fibre: 4 g
• Fat: 1 g
• Carbohydrates: 16 g

Health Benefits

Sayur Asem is hydrating, fibre-rich, and naturally light, making it a gentle choice when you want something nourishing without feeling heavy. The mix of vegetables provides antioxidants and vitamin C to support overall wellness and digestion.

Tamarind adds a bright, tangy flavour that can help wake up the palate and balance richer dishes served later in the meal. This makes the soup a refreshing starter that still feels comforting and satisfying.

Learn more about tamarind.
Explore our 13 Healthy Vegan Soup Recipes For Your Kids.

Recipe #2 — Gado-Gado (Peanut Sauce Vegetable Salad)

Gado-Gado is one of Indonesia’s most iconic salads, known for its vibrant mix of vegetables and rich peanut sauce. The combination of lightly cooked and fresh vegetables creates a satisfying contrast of textures, while the sauce adds depth and warmth.

As one of our 30-Minute Vegan Indonesian Recipes, this salad highlights how fresh vegetables and bold sauces come together quickly without sacrificing flavour.

It is a satisfying example of everyday Indonesian home-style cooking made vegan. This salad is filling enough to serve as a main meal and works beautifully as a nourishing follow-up to a light soup.

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Potatoes: 2 medium, peeled and cubed
• Green or yellow beans: 1½ cups, trimmed
• Carrot: 1 medium, sliced
• Cabbage: 1½ cups, shredded
• Bean sprouts: 1 cup
• Firm tofu: 250 g, cubed
• Avocado oil: 1 tablespoon

Peanut Sauce

• Natural peanut butter: ⅓ cup
• Tamarind paste: 1 tablespoon
• Lime juice: 1 tablespoon
• Garlic: 1 clove, minced
• Coconut sugar: 1–2 teaspoons
• Warm water: ¼–½ cup, as needed
• Celtic sea salt to taste

Method

1. Bring a pot of water to a boil. Add the cubed potatoes and cook for 8–10 minutes until tender. Drain and set aside.
2. In the same pot, blanch the beans, carrot, cabbage, and bean sprouts for 1–2 minutes until just tender but still vibrant. Drain and rinse briefly with cold water to stop cooking.
3. Heat the avocado oil in a pan over medium heat. Add the tofu cubes and cook, turning gently, until golden on all sides. Remove from heat.
4. In a bowl, whisk together the peanut butter, tamarind paste, lime juice, garlic, and coconut sugar.
5. Slowly add warm water, whisking continuously, until the sauce reaches a thick but pourable consistency. Season with Celtic sea salt to taste.
6. Arrange the vegetables and tofu on a serving platter. Spoon the peanut sauce generously over the top of the gado-gado or serve it on the side.

Nutrition Facts (per serving)

• Calories: ≈320
• Protein: 12 g
• Fibre: 7 g
• Fat: 18 g
• Carbohydrates: 28 g

Health Benefits

Gado-Gado offers a balanced mix of plant-based protein, fibre, and healthy fats, making it both nourishing and satisfying. The variety of vegetables supports digestion and provides essential vitamins and minerals.

The peanut sauce contributes sustained energy and satiety, while tamarind and lime add brightness that helps balance the richness of the dish.

Learn more about peanut butter.
Explore our 11 Amazing Vegan Salad Recipes.

Recipe #3 — Sayur Lodeh (Coconut Vegetable Curry)

Sayur Lodeh is a comforting Indonesian coconut vegetable curry with mild spices and a creamy, savoury broth. It is a classic home-style dish that highlights fresh vegetables gently simmered in coconut milk.

This comforting curry is featured among our 30-Minute Vegan Indonesian Recipes, offering a coconut-rich dish that feels indulgent while remaining easy to prepare.

It shows how classic Indonesian meals can fit beautifully into a busy, plant-based lifestyle. This curry is warming without being heavy and comes together quickly, making it ideal for everyday plant-based cooking.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Refined coconut oil: 1 tablespoon
• Shallots: 2, thinly sliced
• Garlic: 2 cloves, minced
• Ginger: 1-inch piece, finely chopped
• Turmeric powder: ½ teaspoon
• Cauliflower florets: 1½ cups
• Green beans: 1 cup, cut into bite-size pieces
• Carrot: 1 medium, sliced
• Coconut milk: 1 can (400 ml)
• Water: ½ cup
• Celtic sea salt to taste
• Black pepper to taste

Method

1. Heat the refined coconut oil in a medium pot over medium heat. Add the shallots and cook for 2–3 minutes until softened and lightly translucent.
2. Add the garlic and ginger. Stir and cook for about 1 minute until fragrant, taking care not to brown them.
3. Sprinkle in the turmeric powder and stir well so it coats the aromatics evenly.
4. Add the cauliflower, green beans, and carrot. Stir gently for 1–2 minutes to combine with the spices.
5. Pour in the coconut milk and water. Stir, then bring the curry to a gentle simmer.
6. Reduce the heat slightly and simmer for 15–18 minutes, stirring occasionally, until the vegetables are tender and the sauce has lightly thickened.
7. Season the Sayur Lodeh with Celtic sea salt and black pepper to taste. Serve warm.

Nutrition Facts (per serving)

• Calories: ≈260
• Protein: 4 g
• Fibre: 5 g
• Fat: 20 g
• Carbohydrates: 18 g

Health Benefits

Sayur Lodeh provides a nourishing balance of vegetables and healthy fats, supporting satiety and steady energy. The fibre from the vegetables helps promote digestion while contributing essential vitamins and minerals.

Coconut milk adds richness and flavour while supplying medium-chain fats that are easily used for energy, making this curry both comforting and sustaining.

Learn more about coconut milk.
Explore our 8 Healthy Vegan Curry Recipes For Your Kids.

Recipe #4 — Tempeh Orek (Spicy Tempeh With Sweet Soy Glaze)

Tempeh Orek is a popular Indonesian dish made with lightly crispy tempeh coated in a sweet, savoury, and gently spicy glaze. It is simple, flavourful, and commonly served as part of a home-style meal.

Tempeh Orek is included in our 30-Minute Vegan Indonesian Recipes to highlight protein-rich, flavourful dishes that are both practical and traditional. It is an excellent example of how simple ingredients can create deeply satisfying results.

This vegan version keeps the traditional balance of sweetness and spice while remaining quick and approachable for everyday cooking.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Tempeh: 300 g, cut into thin strips or small cubes
• Avocado oil: 1 tablespoon
• Shallots: 2, thinly sliced
• Garlic: 2 cloves, minced
• Sweet soy sauce (kecap manis): 2 tablespoons
• Soy sauce or tamari: 1 tablespoon
• Chilli flakes to taste
• Water: ¼ cup
• Celtic sea salt to taste

Method

1. Heat the avocado oil in a wide pan over medium heat. Add the tempeh and cook for 6–8 minutes, turning occasionally, until lightly golden on all sides. Remove from the pan and set aside.
2. In the same pan, add the shallots and cook for 2–3 minutes until softened and lightly caramelized.
3. Add the garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
4. Stir in the sweet soy sauce, soy sauce, chilli flakes, and water. Mix well and bring the sauce to a gentle simmer.
5. Return the tempeh to the pan. Stir gently so all pieces are evenly coated in the glaze.
6. Simmer for 4–6 minutes, stirring occasionally, until the sauce thickens and clings to the tempeh.
7. Taste the Tempeh Orek and adjust seasoning with Celtic sea salt if needed. Serve warm.

Nutrition Facts (per serving)

• Calories: ≈280
• Protein: 15 g
• Fibre: 6 g
• Fat: 14 g
• Carbohydrates: 20 g

Health Benefits

Tempeh is a high-quality plant-based protein that also provides fibre and naturally occurring probiotics, supporting gut health and digestion.

The combination of protein and healthy fats helps promote satiety and sustained energy, making this dish a nourishing addition to a balanced vegan meal.

Find out more about tempeh.
Explore our Best 30-Minute Vegan Chinese Recipes.

Recipe #5 — Tumis Sayur (Indonesian Vegetable Stir-Fry)

Tumis Sayur is a versatile and straightforward Indonesian vegetable stir-fry that highlights fresh produce and gentle seasoning. It is commonly prepared as a quick, everyday dish and served alongside soups, curries, or rice.

This quick stir-fry represents the everyday simplicity found throughout our 30-Minute Vegan Indonesian Recipes. It is designed to be flexible, approachable, and ideal for busy people wanting to explore Indonesian flavours. It is fast to cook and easy to adapt based on the vegetables you have on hand.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 4

Ingredients

• Avocado oil: 1 tablespoon
• Garlic: 2 cloves, minced
• Shallots: 2, thinly sliced
• Broccoli florets: 1 cup
• Cauliflower florets: 1 cup
• Green or yellow beans: 1 cup, cut into bite-size pieces
• Bok choy: 1 bunch, chopped
• Soy sauce or tamari: 1–2 tablespoons
• Celtic sea salt to taste
• Black pepper to taste

Method

1. Heat the avocado oil in a large pan or wok over medium heat. Add the shallots and cook for 2–3 minutes until softened.
2. Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant.
3. Add the broccoli, cauliflower, and beans. Stir-fry for 5–7 minutes, stirring frequently, until the vegetables begin to soften but remain slightly crisp.
4. Add the bok choy stems first and cook for 1–2 minutes, then add the leaves and stir until just wilted.
5. Drizzle in the soy sauce or tamari and stir well so the vegetables are evenly coated.
6. Cook for another 1–2 minutes, then season with Celtic sea salt and black pepper to taste.
7. Remove the Tumis Sayur from the heat and serve immediately.

Nutrition Facts (per serving)

• Calories: ≈140
• Protein: 4 g
• Fibre: 5 g
• Fat: 6 g
• Carbohydrates: 16 g

Health Benefits

This vegetable stir-fry provides a wide range of vitamins, minerals, and fibre while remaining light and easy to digest. Cooking the vegetables briefly helps preserve their natural texture and nutrients.

The mix of cruciferous vegetables supports digestion and overall wellness, making this dish a nourishing and flexible addition to everyday plant-based meals.

Learn more about cruciferous vegetables.
Explore our Best 30-Minute Vegan Stir-Fry Recipes.

Recipe #6 — Nasi Goreng Sayur (Indonesian Fried Rice with Vegetables)

Nasi Goreng Sayur is a classic Indonesian fried rice dish that is savoury, lightly sweet, and deeply comforting. It is traditionally made with leftover rice, vegetables, and simple seasonings, making it both practical and flavourful.

As part of our 30-Minute Vegan Indonesian Recipes, this fried rice dish shows how classic comfort food can be adapted into a nourishing vegan meal. It is fast, filling, and perfect for using leftover rice. It comes together quickly, making it ideal for a satisfying weeknight meal.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Cooked rice: 4 cups, cold and fluffed
• Avocado oil: 1½ tablespoons
• Shallots: 2, finely chopped
• Garlic: 2 cloves, minced
• Carrot: 1 medium, finely diced
• Green beans: 1 cup, finely sliced
• Broccoli florets: 1 cup, chopped small
• Sweet soy sauce (kecap manis): 2 tablespoons
• Soy sauce or tamari: 1 tablespoon
• White pepper or black pepper to taste
• Celtic sea salt to taste

Method

1. Heat the avocado oil in a large pan or wok over medium heat. Add the shallots and cook for 2–3 minutes until soft and lightly golden.
2. Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant.
3. Add the carrot, green beans, and broccoli. Stir-fry for 4–5 minutes until the vegetables are tender but still slightly crisp.
4. Add the cooked rice, breaking up any clumps with a spatula. Stir well so the rice is evenly mixed with the vegetables.
5. Drizzle in the sweet soy sauce and soy sauce. Stir-fry for 4–62 minutes until the rice is heated through and evenly coated.
6. Taste and season with white or black pepper and Celtic sea salt as needed.
7. Remove the Nasi Goreng Sayur from the heat and serve hot.

Nutrition Facts (per serving)

• Calories: ≈310
• Protein: 6 g
• Fibre: 4 g
• Fat: 7 g
• Carbohydrates: 52 g

Health Benefits

Nasi Goreng Sayur provides sustained energy from complex carbohydrates while delivering fibre and nutrients from the vegetables. Using cold rice helps improve texture and makes the dish easier to digest.

The combination of vegetables and moderate seasoning creates a balanced, satisfying meal that supports energy levels without feeling heavy.

Learn more about the nutritional values of rice.
Explore our Delicious Vegan Recipes With Rice.

Recipe #7 — Tahu Goreng Kecap (Crispy Tofu In Sweet Soy Sauce)

Tahu Goreng Kecap is a simple Indonesian tofu dish featuring lightly crispy tofu coated in a savoury-sweet soy glaze. It is commonly served as a side dish but can easily stand on its own with rice and vegetables.

This tofu dish is one of our 30-Minute Vegan Indonesian Recipes, focusing on bold flavour with minimal effort. It offers a simple way to enjoy Indonesian-inspired meals that are both protein-rich and satisfying.

This vegan version is straightforward to prepare and ideal for busy parents who want a flavourful tofu dish without complicated steps.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Firm tofu: 400 g, cut into cubes
• Avocado oil: 1½ tablespoons
• Shallots: 2, thinly sliced
• Garlic: 2 cloves, minced
• Sweet soy sauce (kecap manis): 2 tablespoons
• Soy sauce or tamari: 1 tablespoon
• Water: ¼ cup
• Black pepper to taste
• Celtic sea salt to taste

Method

1. Pat the tofu dry with a clean kitchen towel to remove excess moisture. This helps the tofu crisp up evenly during cooking.
2. Heat the avocado oil in a wide pan over medium heat. Add the tofu cubes in a single layer and cook for 8–10 minutes, turning gently, until golden on all sides. Remove from the pan and set aside.
3. In the same pan, add the shallots and cook for 2–3 minutes until softened and lightly golden.
4. Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant.
5. Pour in the sweet soy sauce, soy sauce, and water. Stir well and bring to a gentle simmer.
6. Return the tofu to the pan and stir gently so each piece is coated in the sauce.
7. Simmer for 4–6 minutes until the sauce thickens slightly. Season the Tahu Goreng Kecap with black pepper and Celtic sea salt to taste, then remove from heat.

Nutrition Facts (per serving)

• Calories: ≈240
• Protein: 14 g
• Fibre: 2 g
• Fat: 14 g
• Carbohydrates: 16 g

Health Benefits

Tofu is a complete plant-based protein that supports muscle maintenance and overall satiety. It also provides calcium and iron, making it a valuable ingredient in vegan meals.

The light soy-based glaze adds flavour without overwhelming the dish, allowing the tofu to remain nourishing and balanced as part of a wholesome plant-based diet.

Learn more about the nutritional benefits of tofu.
Explore our Delicious Vegan Recipes With Tofu.

Recipe #8 — Urap Sayur (Indonesian Coconut Steamed Vegetables)

Urap Sayur is a traditional Indonesian vegetable dish made with lightly steamed vegetables tossed in fragrant, seasoned coconut. It is fresh, aromatic, and commonly served as a side dish alongside rice and other savoury plates.

Featured in our 30-Minute Vegan Indonesian Recipes, this coconut vegetable dish highlights freshness, texture, and balance. It brings traditional Indonesian flavours to the table lightly and vibrantly.

This vegan version keeps the flavours authentic while remaining simple and approachable for home cooks.

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Broccoli florets: 1 cup
• Green or yellow beans: 1½ cups, cut into bite-size pieces
• Carrot: 1 medium, julienned
• Cabbage: 1½ cups, shredded
• Unsweetened desiccated coconut: 1 cup
• Shallots: 2, finely chopped
• Garlic: 2 cloves, minced
• Ginger: 1 teaspoon, finely grated
• Lime juice: 1 tablespoon
• Refined coconut oil: 1 teaspoon
• Celtic sea salt to taste

Method

1. Bring a pot of water to a boil and prepare a steamer basket. Steam the broccoli, beans, carrot, and cabbage for 4–6 minutes until just tender but still vibrant. Remove from heat and set aside.
2. Heat the refined coconut oil in a small pan over low to medium heat. Add the shallots, garlic, and ginger, and cook gently for 2–3 minutes until fragrant.
3. Add the desiccated coconut to the pan. Stir continuously for 2–3 minutes until lightly toasted and aromatic.
4. Remove the pan from the heat and stir in the lime juice. Season the Urap Sayur with Celtic sea salt to taste.
5. Place the steamed vegetables in a large bowl. Add the coconut mixture and toss gently until all vegetables are evenly coated.
6. Serve warm or at room temperature.

Nutrition Facts (per serving)

• Calories: ≈210
• Protein: 4 g
• Fibre: 6 g
• Fat: 15 g
• Carbohydrates: 14 g

Health Benefits

Urap Sayur delivers a nourishing mix of vegetables that provide fibre, vitamins, and minerals while remaining light and easy to digest. Steaming the vegetables helps preserve their natural texture and nutrient content.

The seasoned coconut adds healthy fats that support satiety and energy, making this dish a balanced and flavourful addition to a plant-based meal.

Learn more about the nutritional benefits of coconut.
Explore our 8 Best Vegan Coconut Recipes For Your Kids.

Recipe #9 — Tumis Buncis Pedas (Spicy Green Bean Stir-Fry)

Tumis Buncis Pedas is a quick Indonesian stir-fry featuring green beans cooked with garlic, shallots, and gentle heat. It is bold yet simple, making it a popular everyday side dish.

This spicy green bean dish is part of our 30-Minute Vegan Indonesian Recipes, adding a lively and energizing element to the collection. This vegan version is quick and easy to prepare. It adds a vibrant, spicy element to any Indonesian-inspired meal, and works beautifully alongside milder dishes.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 4

Ingredients

• Green beans: 2 cups, trimmed and halved
• Avocado oil: 1 tablespoon
• Shallots: 2, thinly sliced
• Garlic: 2 cloves, minced
• Chilli flakes to taste
• Soy sauce or tamari: 1 tablespoon
• Water: 2–3 tablespoons
• Celtic sea salt to taste

Method

1. Bring a small pot of water to a boil. Add the green beans and blanch for 2–3 minutes until bright green and slightly tender. Drain and set aside.
2. Heat the avocado oil in a wide pan over medium heat. Add the shallots and cook for 2–3 minutes until softened and lightly golden.
3. Add the garlic and chilli flakes. Stir continuously for about 30 seconds until fragrant.
4. Add the blanched green beans to the pan and stir well so they are coated with the aromatics.
5. Drizzle in the soy sauce or tamari and add the water. Stir and let the beans cook for 4–5 minutes, allowing the liquid to reduce slightly.
6. Taste and adjust seasoning with Celtic sea salt if needed. Remove from heat and serve warm.

Nutrition Facts (per serving)

• Calories: ≈120
• Protein: 3 g
• Fibre: 4 g
• Fat: 5 g
• Carbohydrates: 14 g

Health Benefits

This spicy green bean stir-fry provides fibre and essential micronutrients that support digestion and overall wellness. Cooking the beans briefly helps preserve their texture and nutritional value.

The addition of chilli can help stimulate circulation and metabolism, while keeping the dish light and energizing.

Learn more about the health benefits of green beans.
Explore our 8 Best Veggie Noodle Recipes For Your Kids

Recipe #10 — Lawar Sayur (Balinese Spiced Mixed Vegetables)

Lawar Sayur is a Balinese-inspired vegetable dish known for its fragrant spices and finely chopped vegetables. Traditionally served as part of a larger meal, this vegan version keeps the flavours aromatic while remaining light and approachable.

Rounding out our 30-Minute Vegan Indonesian Recipes, this Balinese-inspired vegetable dish adds depth and aromatic spice. It reflects the variety and richness of Indonesian cuisine while remaining easy to prepare at home.

This Lawar Sayur dish adds warmth and complexity to the table and pairs beautifully with rice, soups, and other Indonesian-inspired recipes.

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Green beans: 1½ cups, finely chopped
• Carrot: 1 medium, finely chopped
• Cabbage: 1½ cups, finely shredded
• Unsweetened desiccated coconut: ¾ cup
• Shallots: 2, finely chopped
• Garlic: 2 cloves, minced
• Ginger: 1 teaspoon, finely grated
• Turmeric powder: ½ teaspoon
• Coriander powder: ½ teaspoon
• Lime juice: 1 tablespoon
• Refined coconut oil: 1 teaspoon
• Celtic sea salt to taste

Method

1. Bring a pot of water to a boil. Add the green beans and carrot, and blanch for 2–3 minutes until just tender. Drain well and allow to cool slightly.
2. Place the cabbage in a large bowl. Add the blanched vegetables and mix gently to combine.
3. Heat the refined coconut oil in a small pan over low to medium heat. Add the shallots, garlic, and ginger, and cook for 2–3 minutes until fragrant.
4. Stir in the turmeric and coriander powders and cook for 30 seconds, allowing the spices to bloom.
5. Add the desiccated coconut and stir continuously for 2–3 minutes until lightly toasted and aromatic.
6. Remove the pan from the heat and stir in the lime juice. Season the Lawar Sayur with Celtic sea salt to taste.
7. Add the spiced coconut mixture to the vegetables and toss gently until everything is evenly combined.
8. Serve warm or at room temperature.

Nutrition Facts (per serving)

• Calories: ≈200
• Protein: 4 g
• Fibre: 6 g
• Fat: 14 g
• Carbohydrates: 16 g

Health Benefits

Lawar Sayur provides a nutrient-rich combination of vegetables that support digestion and provide essential vitamins and minerals. Finely chopping the vegetables makes the dish easier to digest while enhancing flavour absorption.

The aromatic spices and coconut contribute healthy fats and antioxidants, helping create a satisfying and balanced plant-based dish.

Learn more about the health benefits of coriander.
Explore our blog post on how to get more veggies into your diet.

Conclusion

Indonesian cuisine celebrates balance — savoury, tangy, gently sweet, and aromatic — and these 30-Minute Vegan Indonesian Recipes bring that harmony into everyday plant-based cooking.

With fresh vegetables, warming spices, and coconut-rich flavours, each dish shows how comforting and vibrant vegan Indonesian food can be.

From light soups and refreshing salads to hearty stir-fries and fragrant vegetable dishes, this collection offers variety without complexity. Every recipe is designed to be approachable, nourishing, and easy to prepare, even on busy days.

Plant-based cooking is not about restriction; it is about connection — to tradition, to flavour, and to the simple joy of preparing food with care.

These Indonesian-inspired meals invite you to slow down, savour each bite, and enjoy the richness of plant-based living.

I trust you enjoyed this collection of the 30-Minute Vegan Indonesian Recipes. Please stay tuned for more plant-based inspiration, quick international meals, and nourishing vegan lifestyle ideas.

Take care!
— JeannetteZ 🌿

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