In the recipe below I use cans of jackfruit. I have already bought them several times at Albert Heijn and Jumbo. You can find these cans on the shelf where you can find coconut milk.

What do you need? 2 to 3 servings of vegan jackfruit rendang

• 2 tins of jackfruit

• 1 onion

• 1 chilli

• 2 cloves of garlic

• 2 teaspoons of turmeric powder

• 1 teaspoon ginger powder (djahe)

• piece of fresh laos of 1 cm

• 1 can of coconut milk (400ml)

• 1 vegetable stock cube

• 1 stalk of lemongrass / sereh

• 3 djeroek puroet leaves

A piece of jackfruit still on the tree.

How do you make this?

1. Make a bumbu with the onion, garlic, chilli, turmeric, ginger powder, fresh galangal and a good pinch of salt. I use the chopper of my hand blender for this.

2. Fry the bumbu in a frying pan or other large pan with a thick bottom.

3. Drain the jackfruit and add it to the bumbu.

4. Break the stem of lemongrass in three to release the flavors and add it along with the coconut milk, djeroek purut, stock cube and 250 ml of water. Stir everything together.

5. Let it simmer for 1.5 to 2 hours with the lid on the pan to create the rendang of jackfruit.

Enjoy your meal!