VEGAN GADO GADO
If you’ve got peanut butter, potatoes and a protein, you are on your way to a beautiful Indonesian-style Gado Gado (‘Mix-Mix’) Salad!
Today we are making a vegan version with tempeh but you could also add boiled eggs or some cooked chicken for your protein if you prefer!
There’s a lot of directions you can go with this salad because just about any fruit or veg tastes great in a rich peanut sauce!
Today along with the potatoes and tempeh we are going to add blanched bean sprouts; fresh red pepper, carrot, mango, avocado and cucumber, green onions; and some roasted cashews!
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PEANUT SAUCE
EVK’s Peanut Sauce for Gado Gado!
Ingredients
Scale
- 2 cloves garlic
- thumb-sized piece of ginger
- juice of 1 lime
- 6T peanut (or other nut) butter
- 4T rice vinegar
- 2T soy sauce
- 2T water
- 1T mirin (or maple syrup or honey)
- 1t sesame oil
Instructions
- Finely dice garlic and ginger; dice extra fine or grate if you’re not using a blender to combine your dressing.
- Throw everybody into a blender, mini food-processor or jar for a submersion blender, and blend. If you don’t have a blending device, throw everybody into a mason jar and combine thoroughly.
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GADO GADO
EVK’s vegan, Indonesian-style Gado Gado (‘Mix-Mix’) Salad!
Ingredients
Scale
- small-medium-sized waxy potatoes (or whatever potatoes you have!), 3-4 per person
- 1 large handful of bean sprouts
- pack of tempeh (or smoked tofu, puffy tofu, firm tofu, etc.)
- 1 avocado
- 2 carrots
- 1/2 a cucumber
- 2 green onions
- 1 mango (or peach)
- 1/2 a red pepper
- handful of cashews
OPTIONAL:
- blanched green beans
- blanched spinach or kale
- pea shoots (for a deluxe presentation!)
- 2 medium tomatoes or a few cherry toms
- small green papaya
- iceberg lettuce
- boiled eggs
- cooked chicken
Instructions
- Wash your potatoes and give them a quick trim of any ugly bits. Keep as much of the peel as you can!
- Boil them in a pot of water until they break up a little when you crush down on them, about 15 minutes depending on their size. Strain.
- Set your oven for 450˚F/230˚C. Coat the bottom of a cast-iron pan of other oven dish with a good splash of canola (or other high temp) oil. Throw your potatoes in and give them all a little crush-down so they break up a bit. Toss on a little more oil and salt and pepper.
- Cook them until they are all sexy and crispy, about 40 minutes, tossing them occasionally.
- Rinse your bean sprouts and blanch them in a pot of boiling water for about 2 minutes, so they are a little limp but still firm. Strain.
- Cut your tempeh to size and fry it in a little canola oil or grill it lightly in an oiled grill pan.
- Roast some cashews in the oven at 325˚F/165˚C until nicely toasted.
- Cut all the fresh fruit and veg to desired size, avocados last. Squeeze a little lime juice over your avos to keep them from oxidizing.
- Arrange everybody attractively on a platter so people can build-their-own salad.
- Enjoy!
