This vegan gado gado bowl is a hearty, rich and filling salad. Packed with various vegetables prepared in different ways, you’re definitely getting your five a day with this bowl of goodness!
Gado gado (translates to ‘mix mix’) is an Indonesian salad filled with raw, boiled and steamed veggies, typically served with boiled eggs, tofu, tempeh, a deliciously rich peanut sauce and prawn crackers.
To keep this gado gado salad recipe vegan, we’re leaving the boiled eggs and prawn crackers off the plate and creating a fully plant-powered version. The other sneaky ingredient that isn’t always vegan is the sambal oelek (aka hot chilli paste), as it can contain shrimp paste.
It’s all in the sauce with a vegan gado gado salad recipe
Without the sauce, this salad is just a bowl of veggies and tempeh. Rather bland and boring, so the sauce is crucial.
I have simplified the peanut sauce recipe to use everyday ingredients instead of ones you can only find in Asian grocers or the Asian aisle in well-stocked supermarkets. I’m not a fan of having to buy ingredients specifically for one recipe. So this peanut sauce recipe is simple yet delicious!
If the compromise on authenticity isn’t too vast, and you can use healthier alternatives, why not.
The traditional way to make the sauce is by pounding roasted peanuts in a mortar and pestle, and other ingredients are added as it turns into a paste. This is quite a labour-intensive process, so I’ve simplified it by using peanut butter and other easy-to-find ingredients. This is my whole food version of a peanut sauce.
Using tempeh as the choice of protein
I chose to use tempeh because it’s an Indonesian creation, and it felt fitting to use it. You can, however, add tofu or swap it with tofu altogether if that’s what you have access to or prefer.
Read more: Tempeh: A Beginner’s Guide (And 5 Ways To Make it Taste Amazing)
I typically buy pre-marinated tempeh, so there’s flavour in it already. If you can’t get a hold of pre-marinated tempeh yourself, here’s a quick marinade recipe for you to prepare ahead of time (at least the night before):
- 3 tablespoons broth or stock
- 2 tablespoons tamari
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon maple syrup
Add the ingredients to a container and whisk. Place the sliced tempeh pieces inside and make sure that they’re fully submerged. I dip them in and then flip them so that the whole tempeh piece is covered.
Marinade for at least 6 hours, ideally overnight. You’re ready to use it as per the recipe below.
What other ingredients can you add to it?
A gado gado salad is so versatile that you can change what veggies you use based on what you have at home and what’s in season. I do, however, suggest you try the recipe as is as the combination of those veggies together works well.
Other ingredients that can be found in a gado gado bowl are:
- Lettuce
- Spinach
- Tomatoes
- Radish
- Cabbage
- Cauliflower
- Broccoli or broccolini
- Sweet potato (in place of regular potatoes)
- Mushrooms
- Asian greens
- Peppers / capsicum
- Corn
You can also substitute potatoes for rice.
This recipe is a non-authentic version of a gado gado bowl, but an inspiration using a whole foods plant-based philosophy.
It can be enjoyed as a main meal, or you can double the recipe and turn it into a shared plate or platter in the middle of the dining table. Everyone can help themselves to the different components of the salad and drizzle over some of the peanut sauce.
It’s a simple but delicious way to kick start a dinner gathering.
I sometimes like to warm up the peanut sauce on the stove to thicken it a little further and have a warm sauce to pour over my bowl. There’s something comforting about digging into a bowl of veggies and tempeh with a warming element.
I hope you enjoy this colourful and flavourful bowl of goodness as much as I do! It’s a great meal to serve in the warmer months and when you want something that’s nourishing.
Other recipes you’ll love:
- West African Vegan Peanut Soup with Rice Balls
- Lemongrass Tofu
- High Protein Vegan Salad
- 20-Minute Moroccan Spiced Chickpea Bowl
- Vegan Noodle Bowl (Gluten-Free)
- Vegan Souvlaki (Tofu Skewers)
- Vegan Falafel Bowl
- Vegan Bún Chay Noodle Bowl (Vietnamese Noodle Salad)
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. Want to go that extra mile? Tag us on Instagram or share your photo of the recipe on Pinterest. Don’t want to make it now? Pin it for later!
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Vegan Gado Gado (Indonesian Salad with Peanut Sauce)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 2
Description
This vegan gado gado salad bowl is easy to make and packed with flavour. The peanut dressing takes this veggie-filled salad to another level. I hope you enjoy this healthy and colourful meal!
Ingredients
- 3 medium / 370g / 13 ounces potatoes, peeled and chopped into bite-size pieces (use a variety that is good for boiling)
- 160g / 5.64 ounces (large handful) green beans, trimmed and halved
- 1 medium carrot
- 1 medium cucumber
- 2 tablespoons neutral oil (for frying)
- 150g / 5.29 ounces pre-marinated tempeh,* cut into strips and then cut in half (see photos for reference)
- 1½ cups mung bean sprouts
- ½ cup coriander / cilantro, chopped
- 2 teaspoons crushed roasted peanuts (optional)
Peanut sauce:
- 2 tablespoons desiccated coconut, toasted
- ½ large red chilli, chopped (other half for garnish)
- 1 tablespoon fresh ginger, chopped
- ⅓ cup / 90g peanut butter (smooth or crunchy, plain unsweetened)
- 2 tablespoons tamari sauce (or soy sauce if not GF)
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1½ tablespoons lime juice
- ⅓ cup / 80ml cold water
Instructions
- To a medium pot, add the potatoes and enough cold water to cover the potatoes and an extra couple of inches. Bring to a boil and then cook for 10 minutes.
- In the meantime, make the peanut sauce. Add all the ingredients to a small blender (like a ninja or Nutri bullet) and blend until smooth. It may look a little thin, but it will thicken as it sits. Set aside.
- After 10 minutes of cooking, add the green beans to the potatoes and cook for 3 minutes or until the potatoes are cooked. Drain and run under cold water to stop the cooking process. Set them aside to cool and drain excess water.
- Using a peeler, peel strips of the carrot and then stack the strips on top of each other and slice on a diagonal to create thin strips. Don’t stack the carrot strips too high, as they can slip when slicing. Set aside.
- Cut the cucumber on a diagonal and set it aside.
- Heat a skillet on medium-high heat, then add the oil. Fry the tempeh on both sides until golden. This will take about 2 minutes on each side.
- While the tempeh is frying, thoroughly wash your bean sprouts and drain. You can lightly blanch them if you like, but I like them raw in this salad.
- Now you’re ready to assemble. Add the potatoes, green beans, cucumber, carrot, tempeh, and bean sprouts to two bowls and top with the peanut sauce, crushed peanuts, sliced chilli and coriander / cilantro.
- Enjoy immediately, or store all components separately in an airtight container for a day in the fridge.
Notes
Tempeh: If you can’t get pre-marinated tempeh, you can marinate it yourself. I share a simple and quick recipe earlier in the post. Note that you will have to do this ahead of time, ideally the day before you decide to make this salad.
Peanut sauce: If you’d like to warm up the peanut sauce, you can do so in the microwave or on the stove. If it’s too thick for your liking, you can always add an extra 1-2 tablespoons of water to loosen it a little.
- Diet: Vegan
Great recipe, love the no-cook peanut sauce for a super fast tasty gadogado
Thanks for the review, Liz! So glad you enjoyed it 🙂