Recipe · Vegan · SE. Asian
Vegan Jackfruit
Rendang
Deeply spiced · slow-cooked · finished with toasted coconut.
Rich, dark rendang — ready to serve with rice or pasta.
Rendang is one of those dishes that rewards patience. The longer it goes, the better it gets — and jackfruit handles the heat beautifully.
Rendang originates from the Minangkabau people of West Sumatra, and is one of the most beloved dishes across Malaysia, Singapore, and Indonesia. Traditionally made with beef slow-cooked in coconut milk and spices until almost dry, it's a dish built on time and layers — aromatics first, then spice, then long slow heat until everything melds into something deeply savoury and complex.
Young green jackfruit steps in here as a natural swap. It has almost no flavor of its own — which means it takes on everything you imbue it with. The spice paste, the sambal and the toasted coconut. By the time it's done, it's all deeply bold and indulgently good to eat with rice. This version uses our OMG! Sambal as the chilli backbone and huge time saver, keeping things a little more simple without losing the plot
This recipe travels through
West Sumatra Malaysia Singapore Portland, Oregon
Oil separating from the rempah — the signal that the spices are ready.
What you need
A medium casserole pot — the kind you'd use for a stew. Enamelled cast iron is ideal, but any heavy-bottomed pot works well.
A food processor makes light work of the aromatics in Part 1. A separate small saucepan for toasting the coconut. If you have a slow cooker or Instant Pot, this recipe works beautifully in one after Part 3.
Vegan Jackfruit Rendang
Serves 2 · Active time ~30 min · Total time ~1.5–2 hrs
Part 1 — Aromatics
1 large onion, finely chopped (food processor is fine)
10g galangal, finely chopped (food processor is fine)
10g old ginger, finely chopped (food processor is fine)
1 lemongrass stalk (7cm root part only), bruised with a pestle or rolling pin
About 10 tbsp cooking oil or coconut oil (plus more as needed)
Part 2 — Spices & Jackfruit
2- 3.5 heaped tbsp OMG! Sambal (start with 1 tbsp, add more as you add the spices)
1 tbsp ground coriander
½ tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
400g young green jackfruit, tinned — drained, rinsed & lightly chopped
Part 3 — Coconut & Finish
200ml coconut cream (½ can)
200ml coconut milk (½ can)
2 kaffir lime leaves, very thinly sliced (julienned)
1 tbsp tamarind paste mixed with 2 tbsp water, strained
1 cup desiccated coconut — Bob's Red Mill recommended
Salt to taste
Method
Part 1 — Build the aromatic base
01Start with a cold medium casserole pot. Add the onion, galangal, ginger, and lemongrass along with 5 tbsp of oil. Place over medium heat and stir-fry regularly so everything cooks evenly.
02You want the onion to soften and melt down together with the aromatics. This takes patience — keep going until the mixture has reduced to about two-thirds of its original volume.
Part 2 — Bloom the spices & add jackfruit
03Add the Sambal and the dried spices — coriander, cumin, turmeric, and cinnamon. If the mixture starts to stick, add more oil one tablespoon at a time. Keep cooking over medium heat, stirring frequently.
04This stage is about letting the spices bloom — their fragrance will deepen and intensify. It's ready when the oil visibly separates and pools around the edges of the spice paste.
05Add the drained jackfruit and stir well until every piece is thoroughly coated in the spice paste.
Part 3 — Coconut, tamarind & the long simmer
06Mix the tamarind paste with the water and strain. Pour the tamarind water, coconut cream, coconut milk, and kaffir lime leaves into the pot. Stir everything together, then turn the heat down to low for a gentle simmer. Tip: This is a great point to transfer everything to a slow cooker or Instant Pot.
07While the rendang simmers, toast the desiccated coconut in a separate dry saucepan over low heat. Stir constantly — it goes from white to golden brown fast and will burn in seconds. Once golden, tip it immediately into a bowl to stop the cooking. Set aside.
08Back to the main pot — stir every 8–10 minutes to prevent the bottom from catching. Cook for 40–60 minutes until the jackfruit is tender throughout. The test: the firmer pieces should pierce easily with a fork and not feel tough or chewy.
09Remove the lid and cook uncovered, stirring regularly, until the sauce is dark, rich, and clings to the jackfruit rather than pooling. Stir in the toasted coconut and season with salt to taste. Serve hot with rice or pasta — but it will be even better the next day.
Serve with steamed jasmine rice or pasta. Leftovers keep for a week in the fridge and freeze beautifully.
Cook's notes
A few things that make this better
01Jackfruit: Tinned young green jackfruit in brine or water works best — avoid jackfruit in syrup. Lightly chopping the pieces helps them absorb more spice.
02Even better the next day: Like most rendangs, this deepens in flavor overnight. It keeps in the fridge for up to a week and freezes beautifully — the jackfruit breaks down further after freezing, giving an even more pulled, tender texture.
03Extra toasted coconut: Make a bigger batch and keep it in a jar to sprinkle on just before serving — it adds great crunch and flavor.
The oil separating from the spice paste is your green light to add the jackfruit — don't rush past it.
Dark, rich, and clinging — rendang ready to eat.
Tags
jackfruit rendang vegan sambal SE. Asian slow cook coconut plant-based
