Vegetarian Beef Rendang

Experience the rich, aromatic flavors of Southeast Asia with this Vegetarian Beef Rendang, a plant-based twist on the traditional Indonesian classic. Tender young green jackfruit and hearty tempeh make the perfect substitutes for beef, absorbing the warm, spicy notes of a luscious coconut milk-based sauce. Toasted shredded coconut adds a delightful nuttiness and texture, while fragrant spices like turmeric, galangal, and kaffir lime leaves elevate the dish to an authentic gourmet experience. Slow-cooked to perfection, this meat-free rendang offers an irresistible depth of flavor with every bite. Serve it alongside steamed rice for a wholesome, satisfying meal that’s both vegan-friendly and gluten-free. Perfect for impressing guests or indulging in a cozy night at home!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

Drain and rinse the jackfruit. Using your fingers or a fork, shred the jackfruit pieces into smaller slices resembling pulled meat.

Step 2

Cut the tempeh into bite-sized cubes.

Step 3

In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently to prevent burning. Set aside.

Step 4

Peel shallots, garlic, ginger, and galangal. Roughly chop these along with the chilies.

Step 5

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.

Step 6

In a large pot, heat coconut oil over medium heat. Add the spice paste and sauté for 5 minutes until fragrant.

Step 7

Add the turmeric, cumin seeds, and coriander seeds to the paste and sauté for another 2 minutes.

Step 8

Add the shredded jackfruit and tempeh cubes to the pot, stirring to coat them with the spice paste.

Step 9

Pour in the coconut milk and water, mixing well.

Step 10

Add the lemongrass stalks, kaffir lime leaves, cinnamon stick, and salt to the pot.

Step 11

Bring the mixture to a simmer, reduce the heat to low, and cover the pot. Let it cook for about 60 minutes, stirring occasionally.

Step 12

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.

Step 13

Once thick and most of the liquid has evaporated, stir in the toasted coconut and adjust seasoning to taste.

Step 14

Remove the lemongrass stalks, kaffir lime leaves, and cinnamon stick before serving.

Step 15

Serve the vegetarian beef rendang with steamed rice or bread.

Nutrition Facts

Serving size	(1878.0g)

Amount per serving	% Daily Value*
Calories	1914.5

Total Fat 89.0g	0%
Saturated Fat 60.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2569.2mg	0%
Total Carbohydrate 256.7g	0%
Dietary Fiber 38.3g	0%
Total Sugars 141.3g
Protein 65.0g	0%

Vitamin D 0IU	0%
Calcium 658.0mg	0%
Iron 22.5mg	0%
Potassium 6300.3mg	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: 38.4%

Protein: 12.5%

Carbs: 49.2%