Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vegan gado gado. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Vegan Gado Gado is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Vegan Gado Gado is something that I’ve loved my whole life. They are fine and they look fantastic.
Gado-gado peanut sauce uses ground peanuts, palm sugar, garlic, chilies, tamarind, lime juice, and salt. To save time, we're using peanut butter, sambal + red curry paste (in place of the chilies), and a food processor. Sadly I couldn't get my hands on any tamarind locally, so that had to be left out.
To get started with this recipe, we have to prepare a few ingredients. You can cook vegan gado gado using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Gado Gado:
- Take Cooked rice
- Prepare Stir fry
- Prepare 2 tsp oil
- Get 2 medium red onions, diced
- Get 4 cloves garlic, thinly sliced
- Take 175 g mock chicken meat replacement
- Get 4 big handfuls green beans, ends cut, cut in half
- Take 2 red bell peppers, chopped
- Get roughly 7 sun-dried tomatoes in oil, coarsely chopped
- Get 80 ml sodium-reduced soy sauce
- Prepare 2 tsp (10 ml) sambal (or more if you like the heat)
- Take Peanut sauce
- Prepare 125 ml 100% pure peanut butter
- Get 80 ml water
- Take 1 clove garlic
- Prepare 1 tbsp (15 ml) soy sauce
- Take 1/2 lime, juiced
- Get 1 tsp (5 g) raw or brown sugar
Continue to saute until lightly golden. How to make Gado Gado Bring water to a boil in a large casserole. Gado gado is a traditional Indonesian salad. It often contains potatoes and green beans and might also include hard boiled eggs.
Instructions 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.
Gado gado literally translates as mix mix and it's a very versatile salad. Use what you have and don't be afraid to change things around. Vegan gado gado salad with tempeh is delicious and filling, full of flavour, contrasting textures and flavours. It is naturally vegan and gluten-free too! recipes. small plates. large plates. sweets. baking. salads and soups. breakfasts. pantry staples. drinks. about. contact. A food blog with plant-based recipes from all over the world.
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