Go Back
Print Recipe

Vegan Rendang Samosas

These easier version of samosas filled with a generous amount of jackfruit and oyster mushroom rendang filling and are paired with spicy sambal ijo.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Appetizer
Cuisine: Fusion, Indian, Indonesian
Keyword: rendang, samosas

Ingredients

Vegan Rendang Filling

  • 1 can jackfruit
  • 1 pack oyster mushrooms
  • 5 shallots
  • 5 cloves garlic
  • 5 dried red chilies
  • 3 fresh red chilies
  • 4 stalks lemongrass
  • thumbsized galangal
  • 1/2 tsp turmeric
  • splash of water
  • 4 kaffir lime leaves
  • 1 tbsp coconut sugar or palm sugar
  • 200 ml coconut milk
  • 100 ml water
  • 2 tbsp dark soy sauce
  • 1/2 cup fresh grated coconut

Samosas

  • 6 instant paratha

Sambal Ijo

  • 4 large green chilies
  • 2 small green chilies
  • 4 shallots
  • 4 cloves garlic
  • 1/2 green apple or 2 medium green tomatoes
  • 1 tbsp agave or coconut sugar
  • salt
  • 2 tbsp olive oil

Instructions

  • Deseed and soak dried red chilies in hot water for 5 minutes.
  • Blend all the spices - dried chilies, fresh chilies, galangal, turmeric, garlic, shallots and lemongrass with a splash of water to get a smooth paste.
  • Shred oyster mushrooms and pull apart rinsed and drained jackfruit.
  • Toast fresh grated coconut until slightly brown and dry. Grind into a powder.
  • Heat oil in a large pot or wok over medium heat. Add the rendang paste and sauté for about 3-4 minutes, until it becomes fragrant and darkens in colour.
  • Add other parts of lemongrass (for extra aroma), mushrooms, jackfruit and mix well.
  • Add the water, coconut milk, dark soy sauce and kaffir lime leaves (tear them along the stem). Add ground coconut.
  • Stir everything to combine, scraping up any bits stuck to the bottom. Let it cook for 10 minutes on the heat. Stir occasionally and allow the sauce to reduce and thicken - add water if too dry.
  • While that's cooking, making your sambal ijo - combine all green chilies, shallots, garlic, green apple into a paste.
  • Saute in oil until cooked and fragrant - add sweetener and salt towards the end.
  • Take frozen parathas from the freezer – slice them in half. Roll one half into a cone shape and fill them with 3-4 teaspoons of the rendang filling. Seal the open edge by pressing it tightly with your fingers.
  • Repeat for the rest.
  • Heat oil in a deep pan over medium heat. Once hot, carefully add the samosas in batches.
  • Fry until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
  • Garnish with sliced red chilies and serve with sambal ijo. Enjoy!