🥕CARROT RENDANG (raw vegan) 🥕

INGREDIENTS
4 carrots, chopped
4 pitted medjool dates
6 large fresh button mushrooms, chopped
1 cup mung bean sprouts
75g leek, chopped
1- 2 red chillies, sliced (adjust according to spice tolerance)
2 stalks lemongrass, thinly sliced
1 turmeric leaf, sliced
1 inch sand ginger (a.k.a kencur or cekur, scientific name Kaempferia galanga)
3 tablespoons coconut flakes
1 tablespoon ginger juice
1 tablespoon soy sauce
1 tablespoon miso paste
2 teaspoons shio koji
1-3 teaspoons dried chili flakes (adjust according to spice tolerance)
1 tablespoon coriander seeds
1 tablespoon curry powder
1 tablespoon cumin powder
2 teaspoons garlic powder
2 teaspoons baobab powder, sub tomato powder
1 teaspoon onion powder
1 teaspoon turmeric powder
1/2 teaspoon ground black pepper

METHOD
1️⃣Place carrots in food processor and process till chunky.
2️⃣Place remaining ingredients into food processor and process until it combines into a ground “meat” consistency.
3️⃣Transfer mixture to non-stick dehydrator sheet and spread evenly.
4️⃣Dehydrate at 45 Celsius/115 Fahrenheit for 90 minutes.
5️⃣Use a spoon to turn over the mixture and return to dehydrator to dehydrate for another hour. Dehydration times will differ according to dehydrator model and room temperature, so dehydrate until it reaches the consistency you desire. Indonesian rendang is usually quite dry.