Jackfruit has a shredded meat-like texture, making it a perfect candidate for meat alternative, like this rendang. If you don't have access to fresh jackfruit, the tinned version can still do the job.
This is a vegan version of the classic Indonesian fried rice, nasi goreng, known for its stronger and spicier flavour than its Chinese cousin. Best cooked with a day-old rice.
This tempeh dish is simple yet, a true testament to the magic that can happen when garlic, red (Asian) shallots, tomatoes and good coconut oil join forces. It works nicely on its own with steamed rice or as a side in a family-style spread.
A salad of steamed or blanched vegetables with tempeh and boiled eggs, served with
luscious peanut sauce. You can easily substitute the suggested vegetables with whatever you have on hand.
Who thought coconut can mimic the texture of calamari? This crisp-fried coconut calamari tossed in hot and sour sauce is a popular dish from Moksa, a plant-based restaurant in the leafy town of Ubud, Bali.
This wonderfully fragrant laksa uses freshly made coconut milk for the base, but if you can’t find fresh or frozen coconut, or simply don’t have the time, tinned coconut milk is a perfectly good alternative.
These crisp, golden bundles burst with the sweetness and brightness of fresh corn, and are perfect for casual bites when entertaining.
Lawar is an iconic Balinese dish deeply woven into ceremonial traditions. Traditionally made using finely chopped meat and vegetables, this particular recipe uniquely substitutes meat with jackfruit, adding a refreshing twist.
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