Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vegan gado gado. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Vegan Gado Gado is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Vegan Gado Gado is something which I’ve loved my entire life.
This Indonesian gado-gado-inspired salad is right up my alley. No matter if you have picky eaters they will rave over this from the first to the last bite. Naturally vegan and a family favorite for everyone.
To get started with this recipe, we have to first prepare a few ingredients. You can cook vegan gado gado using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vegan Gado Gado:
- Prepare Cooked rice
- Make ready Stir fry
- Prepare 2 tsp oil
- Get 2 medium red onions, diced
- Take 4 cloves garlic, thinly sliced
- Take 175 g mock chicken meat replacement
- Prepare 4 big handfuls green beans, ends cut, cut in half
- Get 2 red bell peppers, chopped
- Make ready roughly 7 sun-dried tomatoes in oil, coarsely chopped
- Get 80 ml sodium-reduced soy sauce
- Take 2 tsp (10 ml) sambal (or more if you like the heat)
- Take Peanut sauce
- Get 125 ml 100% pure peanut butter
- Take 80 ml water
- Prepare 1 clove garlic
- Take 1 tbsp (15 ml) soy sauce
- Take 1/2 lime, juiced
- Make ready 1 tsp (5 g) raw or brown sugar
Affiliate links are marked with *. Gado gado is a traditional Indonesian salad. It often contains potatoes and green beans and might also include hard boiled eggs. Vegan gado gado salad with tempeh is delicious and filling, full of flavour, contrasting textures and flavours.
Steps to make Vegan Gado Gado:
- To a large pan on high heat add the oil, onion and garlic, sauteing for 5 minutes. Add a small splash of water as needed to deglaze the pan.
- Add the mock chicken pieces. Continue to saute until lightly golden. About 5 minutes. Remove from the pan and transfer to a bowl.
- In the same empty pan, add 1 cup of boiling water and the green beans. Cover with a lid and reduce the temperature so the beans simmer in the water. The steam generated will cook the beans, even if they are not completely submerged. Cook for about 15 minutes.
- While the beans are cooking, prepare the peanut sauce. Add all the ingredients to a food processor and blend until smooth.
- Back to the pan, add the bell pepper, cover, and cook for another 5 minutes. It's okay if about 1-2 Tbsp of water remains at the end but if there is any excess, drain it.
- Add back to the pan the onion/chicken mixture, sundried tomatoes, soy sauce and sambal. Stir for a couple minutes until everything is heated through. Serve with rice or other grain of choice, top with the peanut sauce, and garnish with some cilantro. Enjoy!
- Notes - Storage: keep in an air-tight container for up to 4 days in the fridge. - Variations: try the stir fry with broccoli or carrots, and the sauce with almond butter or tahini.
It is naturally vegan and gluten-free too! recipes. small plates. large plates. sweets. baking. salads and soups. breakfasts. pantry staples. drinks. about. contact. Support OneGreenPlanet Being publicly-funded gives us a greater chance to continue providing you with high quality content. DELIVERIES: Kindly choose a one-time slot per order, please do not choose different time slots for different items. It's typically made with vegetables, protein, a nutty sauce, and sometimes rice or rice crackers. Our inspired version uses the same basic concept, but with a few ingredient swaps.
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