Vegan Chicken Rendang
Experience the bold, aromatic flavors of Indonesia with this Vegan Chicken Rendang—a plant-based twist on the classic dish. Crafted with tender young jackfruit as a convincing alternative to chicken, this recipe is slow-cooked to perfection in a fragrant blend of coconut milk, lemongrass, kaffir lime leaves, and warm spices like turmeric, cumin, and coriander. The jackfruit absorbs the rich, spicy coconut sauce, resulting in a dish that’s hearty, flavorful, and irresistibly creamy. Perfect for a comforting dinner, this Vegan Chicken Rendang pairs beautifully with steamed rice or your favorite vegan sides. Ready in just under two hours, this wholesome, gluten-free meal is the epitome of indulgent yet mindful cooking.
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Recipe Information
Ingredients
- 2 cups Canned young green jackfruit
- 2 tablespoons Coconut oil
- 1 medium, chopped Onion
- 4 cloves, minced Garlic
- 3 whole, deseeded and chopped Red chili peppers
- 1 inch piece, peeled and minced Ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 stalk, bruised Lemongrass stalk
- 4 whole Kaffir lime leaves
- 1 cup Coconut milk
- 1 cup Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Drain and rinse the canned jackfruit. Use your fingers to shred the jackfruit into smaller pieces, removing the seeds if necessary.
In a large pan, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, chopped chili peppers, and ginger. Sauté for another 2 minutes until fragrant.
Stir in the turmeric, ground coriander, and ground cumin. Cook for 1 minute to toast the spices.
Add the shredded jackfruit to the pan, stirring well to coat with the spices and aromatics.
Add the bruised lemongrass stalk, kaffir lime leaves, coconut milk, and vegetable broth to the pan. Stir to combine.
Season with soy sauce, brown sugar, salt, and black pepper. Bring the mixture to a simmer.
Reduce the heat to low and cover the pan. Let the mixture simmer gently for about 80 minutes, stirring occasionally.
As the rendang cooks, the liquid will reduce, and the flavors will intensify. If the mixture becomes too dry, add a little more vegetable broth.
Once the rendang has thickened to your desired consistency and the jackfruit is tender, remove from heat.
Serve hot with steamed rice or your favorite vegan accompaniments.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4172 mg | 181% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 44.7 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3668 mg | 78% | |
*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.
