Love gado gado? Our fully plant-based version delivers crispy spiced tempeh, crisp green beans, and rich peanut sauce. Swap rice for cauliflower rice to boost veggie power. Dig in!
Ingredients
- 1/2 cauliflower, grated, or 400 grams of cauliflower rice
- 1 teaspoon curry
- 150 grams tempeh
- 2 tablespoons sweet soy sauce
- 200 grams pointed cabbage, in strips
- 200 grams green beans, shelled and halved
- 1/4 cucumber, sliced
- peanut oil for frying
- 2 lime wedges
- 100 grams emping
- 2 tablespoons of serundeng
- salt and pepper to taste
Read also: 'Recipe:vegan meal salad with penne and avocado'
For the peanut sauce
- 75 grams of peanut butter
- 200 milliliters coconut milk
- 1 garlic clove, crushed
- 1 tablespoon fresh ginger, grated
- 3 tablespoons sweet soy sauce
- 1 tablespoon sambal
Preparation method
- Boil the green beans with a pinch of salt for 7 minutes. Add the pointed cabbage strips for the last 2 minutes.
- Cut the tempeh into 1.5-2 cm cubes.
- Heat peanut oil in a pan and fry the tempeh cubes for 8-10 minutes until golden and crispy. Stir in the sweet soy sauce and cook for 2 more minutes.
- For the peanut sauce, combine peanut butter, coconut milk, garlic, and ginger in a pan over medium heat. Stir until thickened (avoid boiling). Finish with sweet soy sauce and sambal.
- Reheat oil in the pan, add cauliflower rice, salt, and curry powder. Stir for 2 minutes, add a splash of water, cover, and steam for 3 more minutes.
- Divide cauliflower rice into two bowls. Top with cabbage, green beans, cucumber slices, tempeh, peanut sauce, lime wedges, emping, and serundeng.
This vibrant vegetable gado gado bowl with tempeh proves plant-based Indonesian flavors shine bright. Craving more vegan recipes? Visit zokanhetook.nu for fresh ideas.
