Ingredients (for 2 to 3 people)

Preparation time: 35 minutes

• 1 can jackfruit in pieces (550 grams)
• 0.5 tbsp olive oil
• 400 ml coconut milk
• 2 tbsp sweet soy sauce (ketjap manis)
• 0.5 tsp Natural Spices lemongrass

For the spice paste

• 1 large onion
• 3 cloves garlic
• 1 tsp sambal oelek
• 2 slices fresh ginger
• 2 tsp dark brown sugar
• 0.5 tsp Natural Spices galangal
• 0.5 tsp Natural Spices turmeric
• 0.5 tsp Natural Spices cinnamon
• 1 tsp Natural Spices cumin powder
• 1.5 tsp Natural Spices coriander powder

For the sweet-and-sour vegetables

• 1 cucumber
• 2 carrots
• 1 red onion
• 125 ml rice vinegar
• 2 tsp sugar
• Pinch of salt
• Pinch of Natural Spices chili flakes

For the dressing

• 75 grams plant-based yogurt alternative
• A few sprigs fresh coriander
• 1 tsp maple syrup
• 1 tbsp lime juice
• Pinch of salt
• 6 small tortillas

Preparation

1. Rinse the jackfruit in a colander with water and let drain well.
2. Make the spice paste. Roughly chop the onion and garlic. Put together with all other ingredients in a small food processor and blend finely.
3. Heat the oil in a frying pan and sauté the spice paste for 2 minutes. Add jackfruit and fry briefly.
4. Add the coconut milk, sweet soy sauce and lemongrass. Stir everything well. Turn the heat down and let the rendang stew for about one and a half hours. Half the time with the lid on and at the end remove the lid so the sauce can reduce a bit. Pull the jackfruit apart a little with two forks.
5. Cut the cucumber lengthwise into quarters and remove the seeds. Cut the cucumber into strips. Peel the carrot and cut into thin strips and peel the onion and cut into thin half rings. Heat the rice vinegar with the sugar, salt and some chili flakes until the sugar has dissolved. Let this cool a bit and then put together with the cucumber, carrot and onion in a bowl. Let this sit and marinate for about half an hour.
6. Meanwhile make the dressing. Chop the coriander finely. Mix in a bowl with the yogurt, maple syrup, lime juice and a pinch of salt.
7. Toast the tortillas on both sides until golden brown. Fill with two large tablespoons of the rendang, some vegetables and finish with the dressing. Repeat with the other tortillas.

Tip:

Garnish with fresh coriander and fresh limes

You can also eat the jackfruit rendang with, for example, (cauliflower) rice and green beans.