Vegan Abon Sapi

Discover the bold, savory flavors of *Vegan Abon Sapi*, a plant-based twist on Indonesia's beloved shredded beef floss. This irresistible recipe swaps traditional beef for nutrient-rich young green jackfruit, slow-cooked to perfection with an aromatic blend of spices like turmeric, coriander, and fresh ginger. Sweet soy sauce (kecap manis) and coconut sugar add a delicate caramelized sweetness, while kaffir lime leaves and lemongrass infuse the dish with zesty, citrusy undertones. The jackfruit’s tender, meat-like texture makes it the perfect canvas for soaking up the complex flavors. Serve this vegan delight with steamed rice or as a flavorful side to your favorite Indonesian meal—it's a crowd-pleaser for vegans and non-vegans alike! Perfect for those seeking authentic Indonesian flavors with a compassionate twist, this recipe is proof that plant-based eating can be indulgent and satisfying.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a large pan, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add garlic and ginger to the pan, and stir for an additional 2 minutes until fragrant.

Step 4

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.

Step 5

Add the shredded jackfruit to the pan, stirring until everything is coated with the spice mixture. Cook for about 5 minutes, stirring occasionally.

Step 6

Add the water along with the bruised lemongrass and kaffir lime leaves. Stir well and bring the mixture to a simmer.

Step 7

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.

Step 8

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.

Step 9

Remove the lemongrass and kaffir lime leaves. Adjust seasoning if necessary.

Step 10

Serve warm as a main dish with rice or as part of an Indonesian-inspired meal.

Nutrition Facts

Serving size	(1362.7g)

Amount per serving	% Daily Value*
Calories	995.7

Total Fat 46.3g	0%
Saturated Fat 34.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 5375.4mg	0%
Total Carbohydrate 146.7g	0%
Dietary Fiber 20.3g	0%
Total Sugars 59.2g
Protein 15.4g	0%

Vitamin D 0IU	0%
Calcium 338.7mg	0%
Iron 12.5mg	0%
Potassium 2155.9mg	0%

*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.

Source of Calories

Fat: 39.1%

Protein: 5.8%

Carbs: 55.1%