An authentic vegan jackfruit rendang: a vegetarian version of the Indonesian beef rendang curry using canned jackfruit vegetables with just 20 minutes of cooking time!
Why You Will Love This Vegan Jackfruit Rendang
- It is modified from my mum’s heritage recipe. And she is from Padang, the birthplace of rendang😋
- Although the traditional version is made from beef, this is a vegan and vegetarian rendang version.
- You only need 20 minutes of ‘actively’ cooking in the kitchen. The other 40 minutes is just for simmering!
- I’ve included step-by-step pictures to guide you.
Ingredients
First up, the spices for the vegan rendang curry paste!
Note that you can totally skip these spices and go for a trusted rendang paste instead!
- Garlic: Aromatic #1 in this vegetarian rendang.
- Shallot: Aromatic #2 here. In Indonesian cooking, garlic and shallot almost always go hand in hand!
- Spanish peppers: Spicing up the dish because Indonesian food is known for its heat🔥🔥🔥. If you live in/around Indonesia and have access to local chilli peppers, feel free to sub them! You can use cayenne peppers or curly red chilli peppers (ID: cabe merah). The dried red chilli version will also work once they are rehydrated.
- Ginger: Adds warmth to the dish
- Galangal: For that unique, citrusy tinge of flavor
- Lemongrass: Adds that floral, lemony aroma which rounds up the dish well
- Coriander: For that earthy and nutty tone
- Salt: The natural flavor enhancer
- Water: To make sure we can blend our spice paste easily
And now, the ‘meat’ of the dish
- Jackfruit: Our meat substitute that would give us a ‘meaty’ texture. Be sure to use young, unripe jackfruit for this recipe since ripe jackfruit is sweet and more commonly used as desserts (like in my dessert spring rolls)!
- I’m using canned jackfruit since it’s just way easier but this will also work with raw green, unripe jackfruit
- Potatoes: So when I asked my mum why I only see potatoes in her rendang, but not in the restaurants, she told me: “We were poor back then so we couldn’t afford to eat lots of meat”.
So although most people won’t add potatoes to their rendang, I decided to keep it in since this vegetable rendang is based on my mum’s heritage rendang recipe💗 - Coconut milk: The thickener that makes that creamy, umami goodness in this vegan rendang!
Optional Ingredients
And some optional ingredients to take your rendang up a notch!
- Candlenuts/kemiri: Makes for a creamier texture
- Kaffir lime leaves: For that extra fragrance
- Bay leaves: As Taste of Home puts it, bay leaves add a “slightly sweet, sort of tea-like note” to your dish which rounds up the flavor from all the spices
- Tamarind paste: Some acidity to freshen up the dish!
P.S. If you appreciate spices as much as I do, check out my Creamy Tandoori Sauce Pasta or Tandoori Vegetables recipe!
How to Make Vegan Rendang
The number in the pictures corresponds to the number in the steps below.
First, we’ll make the rendang paste
1. Prep the rendang paste: Peel your garlic, shallot, and ginger. Then cut off the top of the Spanish peppers.
2. Blend: Despite the many ingredients required which could be a little bit intimidating, this is the only ‘real’ step in making your spice paste! So blend them all up together!
Now let’s get cooking!
3. Cut: Cube your potatoes into about 2 cm pieces on each side (not in the picture below).
4. Cook the paste: Cook your rendang paste with the top parts of your lemongrass, kaffir lime leaves, and bay leaves. Cooking your paste will intensify the flavor and makes for that deep, rich flavor we all love! Cook until the paste turns dark brown, for about 6-8 minutes.
Add the other vegetables
5. Add: Now add the jackfruit, potatoes, half a can of coconut milk, and a can of water. Then stir.
It will look a bit ‘soupy’ but don’t worry because most of the moisture will evaporate later on!
6. Simmer: Once it is boiling, reduce the heat to low and simmer it for 35-40 minutes, uncovered.
Note that 35-40 minutes is assuming you are using raw jackfruit. If your jackfruit is already cooked/parboiled, 20-25 minutes is enough. If your jackfruit is hard and doesn’t break apart easily, then it’s raw. On the other hand, if you can break it apart easily using your hand or a spoon, then it’s already cooked/parboiled.
7. Add and break apart: After 35-40 (or 20-25) minutes of simmering, add the other half a can of coconut milk. Then break apart the jackfruit using your wooden spatula.
8. Simmer further: Simmer further for 10-15 minutes, until both the jackfruit and potatoes are cooked and the rendang sauce thickens into a curry-like consistency.
9. Serving time! Once the jackfruit and potatoes can be easily pierced by a fork, turn the heat off and add in the tamarind paste/lime juice if using. Stir evenly and serve this vegan rendang on a bed of fragrant brown rice.
Traditionally, rendang is cooked for hours and hours (talking about 8 hours and above here) until most of the moisture is evaporated and that the rendang turns dark brown to black in color.
However, cooking your vegan jackfruit rendang for that long is not wise since the jackfruit and other vegetables will turn mushy. Therefore I recommend only cooking it for a maximum of 1 hour.
Is Rendang Vegetarian / Vegan?
Since traditionally, rendang almost always refers to beef rendang, it is not vegetarian or vegan by default. However, there have been many adaptations to the classic beef rendang recipe such as chicken rendang (rendang ayam) which is quite popular in Indonesia.
And since more people are adopting a plant-based lifestyle, the classic rendang has also been adapted to its plant-based versions such as tofu rendang (rendang tahu), tempeh rendang, mushroom rendang, aubergine rendang, cauliflower rendang, and jackfruit rendang!
Storage and Meal Prep Instructions
Storage and Meal Prep: Store in an air-tight container in the fridge for up to 1 week.
Freezing: Although freezing isn’t recommended, you can freeze it in an air-tight container for up to 3 months.
A better alternative is to ‘batch-prepare’ your spice paste ingredients, then freeze the blended spice paste.
FAQ
Looking for more Lunch/Dinner Recipe?
If you are a fan of Indonesian food, check out this Sticky Tempeh recipe, my healthier adaptation of the Indonesian kering tempeh/tempeh orek.
For other drool-worthy rice bowls, check out my bulgogi tofu rice bowl or my teriyaki eggplant rice bowl.
And if you want more old-fashioned recipes, try this medieval pottage (peasant’s stew).
Authentic Vegan Jackfruit Rendang (Vegetarian Beef Curry)
Ingredients
For the Spice Paste:
- 10 cloves garlic
- 1 medium shallot
- 5 cm ginger (2 inches)
- 3 Spanish peppers
- 2 sticks lemongrass white part only, so the bottom 1/3rd; use the top 2/3rd for simmering
- 2 Tablespoons galangal powder/laos
- 1 Tablespoon coriander
- 1 teaspoon salt
- 2 Tablespoons water
- 10 candlenuts/kemiri (optional)
For the Vegetables:
- 250 grams potatoes or sub with tempeh for more protein (9 oz)
- 2 teaspoons vegetable oil or any other cooking oil
- 1 can young jackfruit 550 grams (or 19 oz), 280 grams (10 oz) when drained
- 1 can coconut milk (400 ml, 14 oz)
- 400 ml water for simmering (14 oz)
Optional Vegetables:
- 8 kaffir lime leaves (optional)
- 4 bay leaves (optional)
- 1 Tablespoon tamarind paste or sub with lime juice (optional)
Instructions
Preparation and Cooking the Spice Paste
- Prep the spice paste: Peel the garlic, shallot, and ginger. Cut off the top of the Spanish peppers. Slice the bottom 1/3rd part of your lemongrass into discs, like how you would slice a scallion.For the remaining top 2/3rd of your lemongrass, cut into 2-3 pieces, resembling matchsticks.10 cloves garlic, 1 medium shallot, 5 cm ginger, 3 Spanish peppers, 2 sticks lemongrass
- Blend the spice paste: Add all the spice paste ingredients to a blender or food processor. Blend until smooth for about 1-2 minutes.TIP: You can also double the spice paste recipe and freeze half of them to save time later.10 cloves garlic, 1 medium shallot, 5 cm ginger, 3 Spanish peppers, 2 sticks lemongrass, 2 Tablespoons galangal powder/laos, 1 Tablespoon coriander, 1 teaspoon salt, 2 Tablespoons water, 10 candlenuts/kemiri
- Cut: Cut the potatoes into cubes of around 2 cm in each side (around as wide as your thumb).250 grams potatoes or sub with tempeh for more protein
- Cook the paste: Heat a large pan on medium-high and add the vegetable oil. Once the oil is hot, add the rendang paste (from the step above) and the remaining 2/3rd of the lemongrass. If using, also add the kaffir lime and bay leaves.Cook on medium heat while stirring until it turns darker for 6-8 minutes. Be careful not to burn the spice by stirring it every 1-2 minutes.2 sticks lemongrass, 2 teaspoons vegetable oil, 8 kaffir lime leaves, 4 bay leaves
Cooking the Vegetables
- Add: Once the spice paste turns dark, add the jackfruit and potatoes. Then add half a can of coconut milk (200ml) and 1 can of water (400ml). It will look a bit 'soupy' but don't worry because most of the moisture will evaporate later!Simmer: Once it's boiling, reduce the heat to low and leave it uncovered to simmer for 35-40 minutes (or 20-25 minutes if your canned jackfruit is already cooked/parboiled). You definitely want it to still be bubbling gently.If your jackfruit is hard and doesn't break apart easily, then it's still raw. On the other hand, if you can break it apart easily using your hand or a spoon, then it's already cooked/parboiled.250 grams potatoes or sub with tempeh for more protein, 1 can young jackfruit, 1 can coconut milk, 400 ml water
- Add and break: After 35-40 (or 20-25) minutes of simmering, add the other half a can of coconut milk. Then break apart the jackfruit using your spatula. I recommend doing this using a wooden cooking spoon.Simmer: Give it a good stir and let it simmer further for 10-15 minutes until both the jackfruit and potatoes are cooked and the rendang sauce thicken into a curry-like consistency.1 can coconut milk
- Serve: Once you can easily pierce the jackfruit and potatoes by a fork, turn off the heat and add in the tamarind paste/lime juice if using. If not, you can already serve it on a bed of brown rice!1 Tablespoon tamarind paste
Notes
- Candlenuts give this rendang that signature ‘creamy’ texture and adds a nutty tone to the dish. However, understanding that this could be hard to get, feel free to omit them.
- Both bay leaves and kaffir lime leaves really give that authentic rendang smell. However, knowing that they could be hard to get, just know that the recipe will still work although it won’t give the ultimate best results.
- If you cannot find fresh bay leaves, you can use dried bay leaves. They are usually available in most supermarkets since they are often used in soups!
- Traditional rendang is cooked in a big wok so if you don’t have a wok (like me), cook it in a big pan instead of a pot.
- If you only have a pot at hand, that will also work in a pinch. When I tested this, I found that less water evaporates when using a pot so I will only add 300ml of water instead of 400ml before simmering.
- Storage: Store in an airtight container in the fridge for up to 5 days. Although kudos to you if you could keep this for 5 days because I always end up finishing them so quickly since it’s so delicious!
- Meal prep: This vegetable rendang is perfect to batch-cook at the weekend when you have more time. You will be super excited for your next meal just thinking about how much flavor this vegan rendang packs!
- Freezing: Freeze in an air-tight container for up to 3 months. To heat up, just give them a quick stir fry in a pan. You can also microwave them when pressed for time.
My first time making vegan rendang and this recipe works!
Could you use Cashews, in substitute of the candlenuts? I live in Mexico and can’t find candlenuts here.
Hi Kathy, feel free to just omit the candlenuts! Using cashews will give it a bit of a creamier and slightly ‘cheesy’ texture instead of the nutty & slightly gritty flavor from the candlenuts. I think it will still work but it might alter the dish a little bit.
However, if you’d still like to add something to make it closer to the authentic version, I suggest subbing with macadamia nuts instead!
Super nostalgic recipe. I tried making the spice paste using food processor instead of the traditional mortar and pestle. And boy that machine changed my life!😂
Thanks for sharing this recipe, it tastes pretty close to the rendang we had when we were in Indonesia 🙂
Thank you for dissecting the recipe! The step-by-step photos make it way less intimidating and I’m super happy with the results. Will definitely remake the recipe.
As someone who’s used to eating rendang, this vegan version is suprisingly good. Love the use of jackfruit in the recipe as it REALLY resembled beef. Thanks for making a vegan version of this recipe!