Vegan Rendang is a plant-based version of the traditional Indonesian dish voted as the World's Best Food by CNN. It is a rich and flavorful curry-like dish typically made with jackfruit, coconut milk, and various spices.
Vegan Rendang
I first discovered this delightful dish during an International Bring Your Food to Work Day at my previous company. It was my Indonesian colleague who brought Rendang to share with everyone. I was instantly captivated by its incredible richness, depth of flavor, and melt-in-your-mouth tenderness of the beef, which had been slow-cooked for hours.
Rendang was also voted as the World's Best Dish by CNN.
Since then, I have transitioned to a vegan lifestyle, but my love for rendang remains unwavering. Determined to recreate this flavorful recipe using plant-based ingredients, I tested and developed a homemade rendang paste that would capture the essence of the original recipe. This paste is a harmonious blend of Southeast Asian spices and herbs, carefully crafted to deliver an authentic and unforgettable taste experience.
The meat substitute for this dish is a mixture of shiitake mushrooms and green jackfruit. The green jackfruit brings a meat-like texture that is tender and melt-in-your-mouth satisfying. All in all, this recipe brings me back to the amazing experience I had enjoying Rendang for the first time!
For other Curry Recipes, check out my Vegan Vietnamese Curry or Vegan Laksa!
Ingredients
To make this recipe, you'll need:
- Green jackfruit
- Shiitake Mushrooms
- Soy sauce
- Coconut paste
- Spices: salt, ground coriander and ground cumin
- Coconut milk
To make the Rendang paste:
- Shallots
- Garlic
- Chili peppers
- Lemongrass
- Galangal (or ginger)
Check out the recipe card for ingredient quantity.
Print📖 Recipe
Vegan Rendang (Indonesian Curry)
- Total Time: 1 hour
- Yield: 4 people 1x
- Diet: Vegan
Description
Vegan Rendang is a plant-based version of the traditional Indonesian dish voted as the World's Best Food by CNN. It is a rich and flavorful curry-like dish typically made with jackfruit, coconut milk, and various spices.
Ingredients
- 2 cans of jackfruit
- 100 g shiitake mushrooms
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- ½ tbsp paprika
- 200 ml coconut milk
- 400 ml water
- 1-2 tablespoon soy sauce
- 2 tbsp toasted coconut paste (optional, sub with coconut sugar)
Rendang Paste
- 5 chili peppers
- 4 shallots
- 10 cloves of garlic
- 2 slices of ginger or galangal
- 3 lemongrass stalks
- Water to thin out
- 1 tsp salt
Serve with:
- Warm rice
- Cilantro
Instructions
- To prepare the Rendang Paste, blend the chili peppers, shallots, garlic, ginger or galangal, and lemongrass in a food processor or blender until you get a smooth paste. If needed, add a little water to thin out the paste. Add salt to taste.
- Drain and rinse the jackfruit, then shred it using your hands or a fork. Squeeze out excess water using a colander or a clothbag.
- In a large pan or pot, heat some vegetable oil over medium heat. Add the Rendang Paste and cook for a few minutes until fragrant.
- Add the shredded jackfruit and sliced mushrooms to the pan and cook for another 2-3 minutes until they start to soften.
- Add the coriander, cumin and turmeric powder to the pan and stir everything together to coat the jackfruit and mushrooms.
- Pour in the coconut milk and water, and season with soy sauce and coconut paste. Stir well, then cover the pan and let it simmer on low heat for about 15-20 minutes, or until the jackfruit becomes tender and absorbs the flavors.
- Stir occasionally and add more water if needed to prevent sticking or drying out. Once the jackfruit is tender and the flavors have melded together, taste and adjust the seasoning if needed.
- Serve the vegan rendang hot with steamed rice or your preferred side dishes. Garnish with fresh cilantro, if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Meal
- Method: stovetop
- Cuisine: Indonesian, Malaysian
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