Flavourful Vegetarian Rendang Recipe Using Lion’s Mane Mushroom

Rendang does not have to be meat-based. This vegetarian rendang recipe uses lion’s mane mushroom (Hericium erinaceus), known for its fibrous texture and excellent ability to absorb flavors. The result is a rich, creamy, and deeply aromatic rendang that stays true to the character of traditional rendang while remaining fully plant-based.

Ingredients

• 1 packet shredded coconut (desiccated coconut)
• 500–600 g lion’s mane mushroom, cut into cubes
• 1 bottle rendang paste
• Water (use the rendang paste bottle and fill it with water)
• 300–500 g coconut milk (Sheng Guan brand recommended)
• 3 bay leaves
• 3 kaffir lime leaves
• 1 lemongrass stalk, lightly bruised
• (Optional) Multi-purpose seasoning salt
• (Optional) Coconut sugar, to taste

Method

1. Dry-fry the shredded coconut in a pan without oil until fragrant. Blend until smooth (a smoother texture gives a creamier rendang).
2. Prepare the mushrooms by cutting them into medium-sized cubes.
3. Mix the rendang paste with water, using the empty paste bottle to measure.
4. Combine the blended coconut, mushrooms, and rendang mixture in a pot. Add bay leaves, kaffir lime leaves, and lemongrass. Simmer over low heat until the sauce thickens and the mushrooms absorb the flavors.
5. Add the coconut milk and continue cooking over low heat until the rendang is nearly dry and glossy.

Optional Adjustments

• Add seasoning salt if you prefer a slightly saltier profile.
• Add coconut sugar if you prefer a touch of sweetness, adjusting to taste.

Tips & Serving Suggestions

• Low heat and slow cooking are key to achieving a thick, well-coated rendang.
• Serve with steamed rice, coconut rice, or as a plant-based filling for wraps or bowls.

This vegetarian rendang recipe works well as a plant-based rendang option for any occasion—simple, consistent, and full-bodied in flavor, without compromising texture or aroma.

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