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Craving rendang, but want to skip the meat? This jackfruit rendang has everything you’re looking for: bold spices, a rich and creamy sauce, and that signature shredded texture that makes rendang so popular. Thanks to jackfruit, this is an easy vegetarian (and vegan) rendang — perfect if you want to eat more veggies without giving up flavor. It’s ideal for busy weeknights, but also impressive enough to serve when friends are coming over. Trust me, no one will miss the meat.
Table of contents
Why Jackfruit Rendang?
- Plant-based alternative to rendang
- Texture similar to pulled meat
- Made with coconut milk and aromatic spices
- Naturally vegan and easy to adjust to your taste
Recipe Ingredients
This vegan rendang recipe calls for quite a few spices, so the ingredient list may look long — don’t let that scare you off! You can always use a store-bought curry paste instead. Check the full ingredient list in the recipe card below.
- Jackfruit – For this recipe, use canned young jackfruit. It makes preparation quick and easy. Most grocery stores carry 14 oz (400 g) cans.
- Kaffir lime leaves – These add a very specific flavor. You can usually find them at Asian grocery stores. Can’t find them? A squeeze of lime juice works too, though the flavor won’t be exactly the same.
- Coconut milk – This gives the dish its creamy texture. Use full-fat coconut milk for the richest result, or lite coconut milk if you prefer a lighter version.
- Spices – Candlenuts (can be replaced with cashews or macadamia nuts), red onion, ginger, galangal, turmeric, red chilies. You’ll blend these into your own curry paste. No time for that? Use a good red curry paste instead. Start with 1-2 tablespoons and adjust to taste.
How To Make Vegetarian Rendang
Step 1: Make the curry paste
Drain and rinse the canned jackfruit well. It’s often stored in a brine or acidic liquid, so rinsing improves the flavor.
If making your own curry paste, add all paste ingredients to a blender or immersion blender cup and blend into a semi-smooth mixture.
Step 2: Sauté the curry and cook the jackfruit
Heat a little oil in a pan and fry the curry paste until fragrant. Don’t let it burn — this is the base of your sauce. Add the coconut milk and kaffir lime leaves, stirring until combined. Add the jackfruit, bring to a boil, then reduce to a simmer.
Step 3: Let it gently simmer
Jackfruit needs a bit of time to soften. As it cooks, use a fork to help shred it into strands. You’ll feel when it starts pulling apart easily.
Step 4: Serve
Once the jackfruit has that perfect tender, shredded texture, it’s ready. Season with salt and pepper and serve with (cauliflower) rice, fresh cilantro, and sesame seeds. Remove the kaffir lime leaves before serving.
FAQ Vegetarian Rendang
Jackfruit rendang is a vegetarian and vegan version of traditional rendang, where jackfruit replaces the meat. Its fibrous texture absorbs the spicy sauce well, giving you a rich, savory curry with the familiar flavor of classic rendang
Yes, this jackfruit rendang is completely vegan. The sauce is made with coconut milk, kaffir lime, and shredded coconut. No animal products needed.
Use young (unripe) jackfruit canned in water or brine, not syrup. Rinse it well, squeeze out excess moisture, and shred the pieces by hand or with a fork as they cook.
Jackfruit has a pulled-meat-like structure, similar to pulled pork. Combined with a slow-cooked coconut sauce and spices, it absorbs tons of flavor, making it a delicious meat-free alternative. Of course if you want to make a meat-based rendang I have a good recipe for that as well. Coming soon!
Yes, you can use macadamia nuts or cashews. The flavor will be slightly different, but you’ll still get a creamy texture.
Let it simmer gently for at least 30-40 minutes. The longer it cooks, the thicker the sauce becomes and the more flavor the jackfruit soaks up.
What To Serve With Vegetarian Rendang
I love serving it with simple cauliflower rice for an extra veggie boost. It’s also great with basmati or jasmine rice. Add stir-fried green beans or bok choy and a cucumber salad for a fresh touch.
Looking for more jackfruit recipes? Try my jackfruit curry with eggplant.
Jackfruit Rendang
Ingredients
Spice Paste
- 4 candlenuts
- 4 red onions chopped
- 4 cloves garlic chopped
- 2 inch ginger peeled and chopped
- 3 red chilies seeds optional
- ½ tbsp galangal
- 1 tbsp turmeric
- Salt and pepper
Rendang
- 2 cans young jackfruit (roughly 800 grams in total)
- 400 ml coconut milk
- 3 kaffir lime leaves
- 6 tbsp shredded coconut
- Fresh cilantro
- 1 tbsp sesame seeds
- Salt and pepper
- Serve with cauliflower rice
Instructions
- Rinse the jackfruit in a colander under cold water and drain well.2 cans young jackfruit
- Make the spice paste by blending all paste ingredients into a coarse mixture. Using the chili seeds makes the dish spicier.4 candlenuts, 4 red onions, 4 cloves garlic, 2 inch ginger, 3 red chilies, ½ tbsp galangal, 1 tbsp turmeric, Salt and pepper
- Heat a pan with a little oil and sauté the paste until fragrant. Add the coconut milk and kaffir lime leaves, mixing well. Add the jackfruit, bring to a boil, then lower the heat and let it simmer — stirring occasionally — for about 1 hour or until the jackfruit has softened and can be shredded.400 ml coconut milk, 3 kaffir lime leaves
- Stir in the shredded coconut. Remove the kaffir lime leaves before serving and season with salt and pepper.6 tbsp shredded coconut, Salt and pepper
- Serve with fresh cilantro, sesame seeds, and (cauliflower) rice.Fresh cilantro, 1 tbsp sesame seeds, Serve with cauliflower rice
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
