Gersom van Ginkel


Vegan Rendang

Rendang is an Indonesian dish made with coconut milk, spices and commonly beef. This recipe is more of a wet rendang (kalio), meaning it is cooked shorter.

  1. Cut 1 pointed cabbage and 300g white mushrooms into pieces.
  2. Fry the cabbage and mushrooms in some oil for 10 minutes and set aside.
  3. Mix in a food processor until you get a smooth bumbu:
    • 3 shallots or onions
    • 2 cloves of garlic
    • 4 cm ginger root
    • 1 tbsp sambal oelek or double for spiciness
    • ½ cup raw cashew nuts
    • 2 tsp ground turmeric
    • 2 tsp ground lemon grass, alternatively named sereh
    • 1 tsp ground coriander
    • ½ tsp ground cumin
  4. Fry the bumbu for a few minutes in some oil.
  5. Add to the bumbu:
    • 400 ml coconut milk
    • ¼ pack (50g) of coconut cream, alternatively named santen
    • 1 tsp bouillon powder or just salt
  6. Let the sauce simmer for 10 min.
  7. Add the veggies and let it simmer for another 10 min.
  8. Add at least 1 tbsp lemon juice, and adjust to taste with more salt and pepper.


  • It's hard to blend cashew nuts into a sauce using a big food processor. One way to solve this is by soaking the cashews nuts a few hours in advance in hot water. My go-to method is grinding the cashew nuts (without water) in a small food processor bullet and then mixing them in with the rest of the bumbu.
  • I often use this bouillon in recipes. Be careful not to overdo it, since it's full of salt and MSG (E621), but I like it in just the right amount.
  • This recipe is based on another recipe. I adjusted it in order to shorten the time needed to cook.

💡 Also check out the The Vegan Index, where I've listed several posts and recipes.