Vegetarian Beef Rendang
Discover the rich, complex flavors of a classic Indonesian dish reinvented with a plant-based twist in this Vegetarian Beef Rendang recipe. Featuring the versatile young green jackfruit and protein-packed tempeh, this vegan rendition mimics the tender, meaty texture of traditional beef rendang while staying true to its aromatic roots. A slow simmer in creamy coconut milk infused with a blend of garlic, shallots, ginger, galangal, and bold spices like turmeric and cinnamon ensures every bite bursts with deep, earthy flavor. Toasted shredded coconut adds a nutty finish that brings the dish to life. Perfectly spiced and hearty, this vegetarian rendang pairs beautifully with steamed rice or crusty bread for a satisfying meal. Ready in under two hours, it's a show-stopping centerpiece for your next dinner that even carnivores will love. Keywords: vegetarian rendang, vegan beef rendang, jackfruit rendang recipe, plant-based Indonesian recipes, coconut milk curry.
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Recipe Information
Ingredients
- 400 grams Young green jackfruit
- 200 grams Tempeh
- 400 ml Coconut milk
- 200 ml Water
- 50 grams Shredded coconut
- 2 tablespoons Coconut oil
- 6 large Shallots
- 4 Garlic cloves
- 1 inch piece Ginger
- 1 inch piece Galangal
- 4 Red chilies
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 2 bruised Lemongrass stalks
- 4 Kaffir lime leaves
- 1 Cinnamon stick
- 1 teaspoon Salt
Instructions
Drain and rinse the jackfruit. Using your fingers or a fork, shred the jackfruit pieces into smaller slices resembling pulled meat.
Cut the tempeh into bite-sized cubes.
In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently to prevent burning. Set aside.
Peel shallots, garlic, ginger, and galangal. Roughly chop these along with the chilies.
In a blender or food processor, combine the shallots, garlic, ginger, galangal, and chilies. Add a little water to help it blend into a smooth paste.
In a large pot, heat coconut oil over medium heat. Add the spice paste and sauté for 5 minutes until fragrant.
Add the turmeric, cumin seeds, and coriander seeds to the paste and sauté for another 2 minutes.
Add the shredded jackfruit and tempeh cubes to the pot, stirring to coat them with the spice paste.
Pour in the coconut milk and water, mixing well.
Add the lemongrass stalks, kaffir lime leaves, cinnamon stick, and salt to the pot.
Bring the mixture to a simmer, reduce the heat to low, and cover the pot. Let it cook for about 60 minutes, stirring occasionally.
After 60 minutes, remove the lid and increase the heat slightly to allow the liquid to reduce, stirring often. This should take about 20-30 minutes.
Once thick and most of the liquid has evaporated, stir in the toasted coconut and adjust seasoning to taste.
Remove the lemongrass stalks, kaffir lime leaves, and cinnamon stick before serving.
Serve the vegetarian beef rendang with steamed rice or bread.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2569 mg | 112% | |
| Total Carbohydrate | 256.7 g | 93% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 141.3 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 658 mg | 51% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 6300 mg | 134% | |
*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.
