200°C · 15-30 minAllergens
Noten
SojaJackfruit Rendang
What a surprise, this spicy rendang made with jackfruit and tempeh. The jackfruit simmers in the pure flavours of coconut milk, lombok chillies, lime leaves, fresh lemongrass, and much more deliciousness, and at the end, I add the marinated tempeh. Served with a generous portion of crispy stir-fried vegetables and steamed wholegrain rice. Completely plant-based (vegan). Selamat Makan!
Jackfruit Rendang
Tempeh (tofu), young jackfruit, cauliflower, bean sprouts, white cabbage, red bell pepper, sugar snap peas, white onion, garlic, red chilli, fresh lemongrass, ginger, galangal root and bay leaf, chilli powder, cumin seeds, coriander seeds, turmeric, lime leaf, candlenut, basmati rice, brown rice, gluten-free soy sauce, coconut milk, coconut cream, palm sugar, pepper and salt, sunflower oil.
Allergens: noten, soja.
Microwave
Heat the tempeh rendang and rice with vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the tempeh rendang and rice with vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
