Asian recipes/ Dinner/ Lunch/ Vegan/ Vegetarian

Vegan Jackfruit Rendang with Spicy Green Beans

16 March 2021

Last week I made jackfruit roti, this week jackfruit rendang and it also works beautifully! I’m still a big fan of chicken or beef rendang but this is a geeat option if you’d like to keep it vegan. The meaty structure of the jackfruit holds together well even if you stew it for over an hour (which you need for a good rendang).

Ok, without thinking I did use some trassi (Indonesian shrimp paste) in the boemboe (spice mix), so not 100% vegan but you can easily replace this with a vegan option, like fermented soya beans which you should be able to find at your local toko.

Vegan Jackfruit Rendang with Spicy Green Beans

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Dinner Indonesian
By Saffron Serves: 3-4
Prep Time: 10 minutes Cooking Time: 1 hour 30 minutes Total Time: 1 hour 40 minutes


  • Rendang
  • 2 cans Jackfruit, ± 800 gr
  • 1 can coconut milk, 400 ml
  • 1 stem lemon grass, kept whole but bruised
  • 4 kaffir lime leaves
  • 2 bay leaves
  • Salt and/or ketjap to taste
  • Boemboe (See notes)
  • 1 whole long red chili, roughly chopped, seeds left in
  • 3 cm ginger, peeled and roughly chopped
  • 3 shallots, peeled and quartered
  • 6 garlic cloves, peeled
  • 2 tsp ground koriander
  • 1 tsp ground cumin
  • 1/2 tsp ground laos
  • 1/2 tsp curcuma
  • 1/2 tsp ground cloves
  • 1 tbsp dark brown sugar or palm sugar
  • 4 kemiri nuts (optional)
  • 1 tbsp ketjap manis
  • 1 tsp trassi (optional)
  • 1-2 tbsp of cold water
  • Spicy Green Beans
  • 400 g green beans, trimmed and cut in half
  • 1 large tomato, roughly chopped
  • 1 small onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 tsp laos powder
  • 1/2 red chili (or more to make it more spicy), finely chopped
  • 2 tsp trassi
  • 150 ml water
  • 1/2 vegetable stock cube
  • To serve
  • Steamed white rice
  • Pickled cucumber, store bought or homemade
  • Crispy shallots




I like to use a blender for this, but you could also use a mortar and pestle.


Add the onion, garlic, ginger, kemiri nuts and chili and give it all a good blend.


Add the rest of the ingredients and blend again until a smooth paste.



Drain the jackfruit and rinse it well, set aside. Leave the pieces whole, they'll break down during cooking.


Add a drop of oil to a large sauce pan and add the boemboe mix.


Sauté for ± 3 minutes, until fragrant and bubbling.


Add the jackfruit and mix it well, coating it all with the boemboe.


Add the coconut milk, the kaffir lime leaves, lemon grass and the bay leaves and bring to a simmer.


Let simmer with lid on the pan for 30 minutes.


Take the lid of the pan and let simmer for another 45-60 minutes until reduced into a thicker consistency.


Stir now and then so it doesn't burn or stick to the pan.


Taste and season with salt and/or a drop of ketjap manis.

Spicy Green Beans


In a blender mix together the onion, garlic, chili, trassi and laos powder.


Add a drop of oil to a large sauce pan and add the boemboe mix.


Sauté for ± 2 minutes, until fragrant and bubbling.


Add the tomatoes and cook along for ± 1 minute on high heat.


Add the beans, water and the stock cube and simmer for 6-8 minutes until the beans are just cooked through.


Taste and season if needed.


Of course you can also just use storebought boemboe, but I love making my own mix

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