Vegan Rendang Jackfruit

Vegan Rendang Jackfruit. 1 x 400g tin chickpeas drained and rinsed Place the shallots garlic ginger chillies and galagal into a blender with about 1/4 cup of the coconut milk and process until smooth Pour the blender mixture into a large pot along with the rest of the coconut milk turmeric bay leaf lemongrass salt and jackfruit and bring to the boil.

for the jackfruit rendang 1 tbsp sunflower oil 1 large onion peeled and diced 600 g (drained weight) canned green jackfruit pieces 400 ml coconut milk 200 ml water 6 kaffir lime leaves torn 5 g dried mushrooms (I used porcini) juice of ½ lemon 2 tbsp soy sauce for the quickpickled cucumber 1 cucumber skinon sliced into long thin ribbons.

Vegan Indonesian Rendang with Jackfruit

In this section you’ll find simple vegan curry recipes without fancy ingredients that are really easy to make For example this Vegan Chinese Curry (in one pot) Indonesian Jackfruit Rendang Easy Vegetable Bhuna from Indian Vegetable Tikka Masala and even side dishes like Brinjal Bhaji and Mushroom Bhaji Seitan Curry in 20 Minutes.

Easy Indonesian Jackfruit Rendang Vegan Punks

Drain the jackfruit and discard the brine Cut each of the jackfruit pieces lengthwise into 3 to 4 wedges Add the jackfruit and the remaining ingredients to the pot with the paste Bring it to the boil Reduce it to a low simmer Place a lid on the pot and cook *gently* for 45 minutes Step 3.

Rendang Jackfruit Tacos The Vegan Taste

Wrap the jackfruit pieces into a tea towel and squeeze out as much water as possible Cut off the bottoms of the enoki mushrooms and cut in half Cooking the Rendang Heat a wok on medium low heat and add 3 tbsp of oil Fry the enoki mushrooms until they shrink in size and start to brown About 5 minutes.