Do you also love gado gado? This recipe is completely plant-based. Enjoy the pieces of spiced tempeh, green beans and peanut sauce. Replace the rice with cauliflower rice for extra vegetables on your plate. Enjoy your meal!
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
- arachis 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 some salt for about 7 minutes. Add the pointed cabbage in the last two minutes.
- Cut the tempeh into cubes of 1.5 to 2 centimeters.
- Heat some peanut oil in a pan and fry the tempeh for 8-10 minutes until crispy. Add the ketjap manis and fry for another two minutes.
- Meanwhile, make the peanut sauce by adding all ingredients, except the soy sauce and the sambal, to a pan. Turn the heat to medium and continue stirring until the sauce thickens, but do not bring to a boil. Finally, stir the ketjap and sambal through the peanut sauce.
- Reheat some oil in the frying pan and add the cauliflower rice with a pinch of salt and a teaspoon of curry. Stir over medium heat for about two minutes. Add a dash of water, put a lid on the pan and let the cauliflower rice steam for another 3 minutes.
- Divide cauliflower rice between two bowls and serve with the pointed cabbage, green beans, cucumber, tempeh, peanut sauce, lime wedges, emping and serundeng.
A delicious vegetable gado gado bowl with tempeh, that's also possible! Looking for even more plant-based recipes or products? Then look at zokanhetook.nu for more inspiration.
