Vegan Abon Sapi
Indulge in the flavors of Indonesia with this mouthwatering Vegan Abon Sapi, a plant-based twist on the traditional shredded beef floss. Using young green jackfruit as the star ingredient, this recipe masterfully mimics the texture of pulled meat while embracing the rich, aromatic spices of coriander, cumin, turmeric, and freshly grated ginger. Sweet soy sauce (kecap manis) and coconut sugar lend a perfect balance of sweetness, while kaffir lime leaves and lemongrass infuse a burst of fragrant zest. Slow-cooked to allow the jackfruit to soak up every drop of the flavorful sauce, this dish is then gently caramelized for an irresistible finish. Perfect as a savory topping for steamed rice or as part of an Indonesian-inspired feast, this veganized classic is hearty, satisfying, and brimming with authentic taste. Whether you're vegan, vegetarian, or just curious, this recipe will transport your taste buds straight to Southeast Asia!
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Recipe Information
Ingredients
- 800 grams young green jackfruit (canned in water or brine)
- 3 tablespoons coconut oil
- 1 medium, finely chopped onion
- 4 minced garlic cloves
- 1 tablespoon fresh, grated ginger
- 3 tablespoons sweet soy sauce (kecap manis)
- 2 tablespoons coconut sugar
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon cayenne pepper
- 1 bruised lemongrass stalk
- 3 whole kaffir lime leaves
- 0.25 teaspoon ground white pepper
- 1 teaspoon salt
- 200 ml water
Instructions
Drain the jackfruit and rinse thoroughly in fresh water. Use your hands to squeeze and remove as much water as possible. Shred the jackfruit into smaller pieces by hand or using a fork, resembling pulled pork.
In a large pan, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add garlic and ginger to the pan, and stir for an additional 2 minutes until fragrant.
Stir in the sweet soy sauce, coconut sugar, coriander, cumin, turmeric, cayenne pepper, coconut sugar, ground white pepper, and salt. Mix well until the spices are well incorporated.
Add the shredded jackfruit to the pan, stirring until everything is coated with the spice mixture. Cook for about 5 minutes, stirring occasionally.
Add the water along with the bruised lemongrass and kaffir lime leaves. Stir well and bring the mixture to a simmer.
Reduce the heat to low, cover the pan with a lid, and let it simmer for 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
After 30 minutes, remove the lid and cook uncovered for an additional 15 minutes on low heat, allowing any excess liquid to evaporate and the jackfruit to caramelize slightly.
Remove the lemongrass and kaffir lime leaves. Adjust seasoning if necessary.
Serve warm as a main dish with rice or as part of an Indonesian-inspired meal.
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5375 mg | 234% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 59.2 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2156 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
