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.
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!
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:
- Chili peppers
- Galangal (or ginger)
Check out the recipe card for ingredient quantity.Print