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Vegan Gado Gado (Indonesian Salad with Peanut Sauce)


  • Author: Maša Ofei
  • 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

  1. 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. 
  2. 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. 
  3. 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.
  4. 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.
  5. Cut the cucumber on a diagonal and set it aside. 
  6. 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.
  7. 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. 
  8. 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. 
  9. 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