Vegan Rendang Recipe
This delicious vegan rendang recipe has been shared with us by One Pot Recipes
Rendang is one of the most famous Indonesian dishes in the world and a popular and delicious feel good food. Originating from West Sumatra, Redang is a very traditional food.
Rendang is so rich in herbs and spices that it has a very long shelf life. In fact, many Indonesian people will make it the day before serving as the flavours continue to intensify long after you have finished cooking. We are going to take you through the principal steps to make delicious vegan rendang. This recipe is designed to be cooked using a pressure cooker. However, you can alter the times and cook in a regular pot.
You will need:
- 8 Candle Nuts (can use macadamia nuts- similar taste)
- 6 big chili
- 1 thumb ginger
- 1 thumb galangal (can use ginger for this if you do not have it)
- 2 lemongrass (diced)
- 3 shallots (can use grated onion if no chalets)
- 6 cloves garlic
- 1 thumb turmeric (1 teaspoon powdered)
- 1 tablespoon olive oil
Ingredients for flavor while cooking
- 6 cloves (or 1 teaspoon ground cloves)
- 2 star anise
- 1 tablespoon cumin
- 5 cardamom pods
- 1 tablespoon of sweet paprika, cinnamon powder, and coriander powder
- 1 teaspoon nutmeg powder
- 4 kaffir lime leaf (if you do not have this omit it)
- 3 bay leaf
- 1 turmeric leaf (if you have it)
- 1 cup water or vegetable stock
- 2 cups coconut cream
- 1 lb of cut jackfruit
Final Seasoning Ingredients
- 1 tablespoon brown sugar (More or less to taste)
- 1 teaspoon salt. (More or less to taste)
- 1 teaspoon pepper. (More or less to taste)
Prepare Your Ingredients:
Prepare all your ingredients first as there are quite a few for this rendang dish and it helps to be organized. The Jackfruit needs preparing by peeling the outside skin off with a share knife and then removing the core which can be quite tough). Cut the remaining fruit into bite-sized chunks. Alternatively, buy ready prepared jackfruit which is now readily available.
Making vegan rendang:
Next make the paste. Roughly cut galangal, ginger, turmeric, garlic (no need to chop just put in the blender), chili, shallots, and candlenuts ( use macadamia nuts if no candlenuts). Then add to the blender and blend for about 5 minutes until quite a fine paste.
You will need to add some olive oil to get it to blend as a paste and stop the blender two or three times frequently to scrape down the sides and re-blend.
Turn the pressure cooker to sauté or use a frying pan on a medium heat (add a little oil) and cook the paste for about 2-3 minutes (about 5-10 in a frying pan). You can tell when it is ready as you will smell the fragrant aroma from the paste as the ingredients are cooked and release their flavour.
Now add the paprika, cumin, coriander, nutmeg and cinnamon and stir well. After about 1 minute then add in the coconut cream and mix well.
Add the lemongrass, bay leaves, kaffir lime and turmeric leaf if you have it. Followed with the star anise and cloves. We also add one cup of water or vegetable stock. Stir well and add the jackfruit and again stir well.
Next, pinch the cardamom pods to break the shell and add-in. Season with salt, pepper and some brown sugar. You are now ready to cook on High Pressure for 5 minutes and 5 minutes natural release. If using a frying pan, cook on a low heat, stirring regularly (adding additional stock if required) for 60-75 minutes.
Finally, stir and taste the vegan rendang to see if it needs more seasoning. Use salt and pepper to season, and sugar if it is a little tart.
Serve with some delicious turmeric rice.