Peel the red onion and garlic and chop finely. Cut the red pepper into rings.
In a large frying pan, fry the onion, garlic and red pepper in a dash of sunflower oil.
Turn up the heat, add the vegan beef pieces and cook until golden brown.
Add the spice paste, fry for a few minutes and then add the coconut milk and a good dash of soy sauce.
Crush the lemongrass stalks, add and cover the pan with a lid. Allow to simmer on a low heat for about 40 minutes.
Season the rendang with salt and pepper and some soy sauce for depth of flavour.
Serve with boiled basmati rice and roasted bok choi or pak choi, for example.