Vegan Chicken Rendang

Dive into the bold, aromatic world of Southeast Asian cuisine with this delectable Vegan Chicken Rendang, a plant-based twist on the traditional Indonesian classic. This recipe swaps chicken for tender young jackfruit, which mimics the texture beautifully while soaking up the rich, spiced coconut sauce. Fragrant ingredients like lemongrass, kaffir lime leaves, turmeric, and ginger create a symphony of flavors, while slow simmering allows the dish to develop its signature intensity. Perfectly balanced with a hint of heat from red chili peppers and a touch of sweetness from brown sugar, this vegan rendition is as comforting as it is flavorful. Serve it over steamed rice for a hearty, restaurant-quality meal that's 100% plant-based, dairy-free, and gluten-free.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

Drain and rinse the canned jackfruit. Use your fingers to shred the jackfruit into smaller pieces, removing the seeds if necessary.

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 the minced garlic, chopped chili peppers, and ginger. Sauté for another 2 minutes until fragrant.

Step 4

Stir in the turmeric, ground coriander, and ground cumin. Cook for 1 minute to toast the spices.

Step 5

Add the shredded jackfruit to the pan, stirring well to coat with the spices and aromatics.

Step 6

Add the bruised lemongrass stalk, kaffir lime leaves, coconut milk, and vegetable broth to the pan. Stir to combine.

Step 7

Season with soy sauce, brown sugar, salt, and black pepper. Bring the mixture to a simmer.

Step 8

Reduce the heat to low and cover the pan. Let the mixture simmer gently for about 80 minutes, stirring occasionally.

Step 9

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.

Step 10

Once the rendang has thickened to your desired consistency and the jackfruit is tender, remove from heat.

Step 11

Serve hot with steamed rice or your favorite vegan accompaniments.

Nutrition Facts

Serving size	(1345.5g)

Amount per serving	% Daily Value*
Calories	804.0

Total Fat 33.0g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 4172.4mg	0%
Total Carbohydrate 121.5g	0%
Dietary Fiber 17.0g	0%
Total Sugars 44.7g
Protein 16.0g	0%

Vitamin D 0IU	0%
Calcium 342.1mg	0%
Iron 13.1mg	0%
Potassium 3668.3mg	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: 35.1%

Protein: 7.6%

Carbs: 57.4%