Hearty Vegan Jackfruit & Mushroom Rendang

Craving the rich, aromatic depth of a traditional Rendang but keeping it plant-based? Look no further! Our Vegan Jackfruit & Mushroom Rendang takes all the incredible flavors of this beloved Malaysian dish and recreates them with a wholesome, meat-free twist. Tender, shredded jackfruit combined with earthy mushrooms perfectly mimics the texture of slow-cooked meat, soaking up every drop of the complex, spicy, and creamy sauce. Get ready for an explosion of Southeast Asian flavors that will transport your taste buds!

Health Benefits of this Vegan Rendang

• Fiber-Rich: Jackfruit is an excellent source of dietary fiber, promoting digestive health and satiety.
• Nutrient-Dense: Mushrooms contribute essential vitamins (like B vitamins) and minerals, along with powerful antioxidants.
• Plant-Powered Protein: While jackfruit is lower in protein, the addition of mushrooms and optionally tofu/tempeh can boost the protein content, making it a satisfying meal.
• Anti-Inflammatory Spices: Ingredients like turmeric, ginger, and galangal are renowned for their anti-inflammatory properties and aid in digestion.
• Heart-Healthy Fats: While coconut milk contains fats, they are plant-based and, in moderation, can be part of a balanced diet.

Ingredients

For the Spice Paste:

• 10 shallots, peeled
• 6 cloves garlic, peeled
• 5cm piece ginger, peeled
• 5cm piece galangal, peeled (or 2 tbsp galangal paste)
• 10 red chilies (adjust to your spice preference)
• 3 stalks lemongrass, tough outer layers removed, thinly sliced white part only
• 8 candlenuts or macadamia nuts
• 1 tsp coriander seeds (or 1/2 tsp ground coriander)
• 1 tsp cumin seeds (or 1/2 tsp ground cumin)
• 1 tsp ground turmeric
• 2 tbsp water (for blending)

For the Rendang:

• 2 cans (approx. 500g each) young green jackfruit in brine, drained, rinsed, and shredded
• 200g mixed mushrooms (shiitake, oyster, or cremini), sliced or torn
• 800ml full-fat coconut milk (or light coconut milk for a lighter version)
• 6 kaffir lime leaves, bruised
• 2 tbsp tamarind paste
• 2 tbsp coconut sugar or brown sugar
• 1 tsp salt, or to taste
• 2 tbsp vegetable oil (or coconut oil)

Instructions

1. Prepare the Spice Paste: Combine all spice paste ingredients (shallots, garlic, ginger, galangal, chilies, lemongrass, candlenuts/macadamia nuts, coriander, cumin, turmeric, and 2 tbsp water) in a food processor or blender. Process until a smooth paste forms. Add a little more water if needed to help blend.
2. Sauté Aromatics: Heat 2 tbsp vegetable oil in a large saucepan or wok over medium heat. Add the prepared spice paste and cook for 8-10 minutes, stirring frequently, until very fragrant and the oil starts to separate.
3. Cook Jackfruit & Mushrooms: Add the shredded jackfruit and sliced mushrooms to the pan. Stir well to coat them thoroughly with the spice paste. Cook for 5-7 minutes, stirring, allowing them to absorb some of the flavors.
4. Simmer the Rendang: Pour in the coconut milk, add the bruised kaffir lime leaves, tamarind paste, coconut sugar, and salt. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan and cook for 1 to 1.5 hours, stirring occasionally, until the jackfruit is very tender and the sauce has significantly thickened.
5. Reduce and Thicken: Remove the lid and continue to cook on low heat for another 30-45 minutes, stirring more frequently. The goal is for the sauce to almost completely evaporate, leaving the jackfruit and mushrooms coated in a rich, thick, dry rendang sauce. The oil may separate, which is desirable for authentic rendang.
6. Serve: Taste and adjust seasoning if necessary. Serve hot.

Estimated Nutrition Information (per serving, 6 servings)

(Approximate values, as preparation methods and ingredient brands can vary)

• Fat: 25-30g
• Protein: 5-8g
• Carbohydrates: 25-30g

This dish is naturally high in fiber and packed with micronutrients from the spices and vegetables.

Serving Suggestions

• Serve alongside fluffy steamed rice (jasmine or basmati).
• Pair with warm roti or naan bread for scooping up the rich sauce.
• Offer fresh cucumber slices or a simple green salad to balance the richness.

Vegetarian Variations

• Gluten-Free: This recipe is naturally gluten-free. Just ensure your tamarind paste and coconut milk don’t contain any hidden gluten.
• Higher Protein: Add 200g firm tofu or tempeh, cubed and lightly pan-fried, to the rendang along with the jackfruit and mushrooms.
• Lower Fat: Use light coconut milk instead of full-fat, and reduce the amount of oil used for sautéing the spice paste (you can use a splash of water or vegetable broth instead).
• Spicier: Increase the number of red chilies in the spice paste, or add a pinch of cayenne pepper.

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