Jackfruit, potatoes, & mushrooms Rendang style with mango pico de Gallo.
Short History: Rendang originates from the Minangkabau region in West Sumatra, Indonesia, when Indian merchants were in West Sumatra before the 15th century. It is believed that north Indian curry was the precursor to this dish – with an Indonesian twist – which led to the prolonged cooking and subsequent thickening and changing of the flavors. It then began to spread throughout the region during the 16th century when Minangkabau merchants began to trade and migrate to Malacca – they needed a drier dish to take with them on their long journeys, dry rendang being a perfect option. Rendang is seen as an embodiment of the culture and philosophy of the region and is used in many different traditional Minang ceremonies. The Vegan Taste brings you this dish, packed full of fiber, vitamins, anti-inflammatories, and more!
Reheating Instructions: Warm the filling in a pan over medium. Toast the tortillas if you like.
“I have trouble deciding what’s best most weeks – the curry dish or the taco dish! Surprising in the best way!” – Heather St. from Cave Creek
“Flavorful and satisfying,” – Linda Sc. from Queen Creek