Jackfruit rendang is a vegetarian or vegan version of the classic Indonesian dish known as rendang. Traditional rendang is a rich and tender coconut beef stew that's slow-cooked in coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger, and chilies, among other ingredients.

In the jackfruit version, young, unripe jackfruit is used as a substitute for beef. Young jackfruit has a neutral taste and a meaty texture, making it an excellent plant-based alternative for absorbing the complex flavors of the rendang sauce. When cooked, the jackfruit becomes tender and flaky, mimicking the texture of slow-cooked meat.

Jackfruit rendang is prepared similarly to the meat version, starting with sautéing a spice paste (rempah) made from grinding together the spices and aromatics. Coconut milk is then added, along with the jackfruit and sometimes kaffir lime leaves and tamarind paste for additional flavor.

The mixture is simmered slowly until the jackfruit is tender and has absorbed the flavors of the spices, and the coconut milk has reduced to a thick, rich sauce that clings to the jackfruit pieces. Jackfruit rendang is usually served with rice, much like the original meat-based rendang.