Vegan Gado Gado Salad with Tempeh
Try this Vegan gado gado salad with tempeh recipe.
Try this Vegan gado gado salad with tempeh recipe.
- 1 tbsp maple syrup
- 2 tbsp lime juice
- 100 g / 1/2 cup peanut butter (i used this brand)
- 4 tsp tamari (if gf) or soy sauce
- 1 tbsp maple syrup or coconut sugar
- juice of 1/2 lime (about 2 tbsp)
- 1 heaped tsp tamarind paste (strength varies)
- 2-3 tsp sambal oelek (or other chilli paste) adjust to taste
- 200 g / 7 oz tempeh (or firm cotton tofu pressed)
- 3 tbsp tamari (if gf) or soy sauce
- 15-30 ml / 1-2 tbsp hot smoke oil (i use rice bran oil) optional
- 50 g / 3.5 oz tenderstem broccoli
- 50 g / 3.5 oz long green beans
- 15 ml / 1 tbsp hot smoke oil (i use rice bran oil)
- approx. 1 cup mung bean sprouts
- 1 corn on the cob kernels shaved off
- 1/4 english (long) cucumber finely sliced
- 6 cos lettuce leaves chopped
- 6 radishes, finely sliced
- 1 carrot, ribboned or julienned
- 2 tbsp roasted peanuts crushed
- a handful of fresh coriander chopped small
- Carbohydrate 15.6728578112242 g
- Cholesterol 0 mg
- Fat 7.56981874412948 g
- Fiber 2.55750002429937 g
- Protein 5.02092499722474 g
- Saturated Fat 1.05995562418513 g
- Serving Size 1 1 Serving (283g)
- Sodium 121.998906154009 mg
- Sugar 13.1153577869249 g
- Trans Fat 0.392228749714066 g
- Calories 136 calories
Step-by-step
- PEANUT SAUCE: Mix all the sauce ingredients in a medium mixing bowl. Add enough cold water to achieve a thick sauce. Set aside.
- TEMPEH: Plunge the tempeh into a pot of boiling water and simmer gently for 10 minutes. Drain and allow it to cool down (this step minimizes the bitterness). Create the marinade by mixing tamari (soy sauce), lime juice and maple syrup together in a medium mixing bowl. Cut the tempeh into 0.5 cm / 0.2” slices and place it in a bowl with the marinade. Allow the slices to marinate for as long as you can (but 30 minutes at least), spooning the marinade over the unsubmerged surfaces now and again. Heat up 1-2 tbsp of neutral tasting oil in a small frying pan. Once the oil comes to temperature, pan fry the tempeh until browned on both sides or bake it in a 200° C / 390° F oven for about 30 minutes, until lightly browned.
- ASSEMBLY: Cut the broccoli and long green beans into same sized pieces. Heat up a wok with a small amount of oil. Add the broccoli. Stir-fry for 1 minute, add the green beans and sprouts for 2 minutes. Finally add the shaved corn kernels for another minute. Divide all the raw and stir-fried veggies between two bowls. Drizzle with the peanut sauce, sprinkle with crushed peanuts and fresh coriander.
A Busy Mom's Guide to Quick and Delicious Vegan Meals: Vegan Gado Gado Salad
Life as a mom is a whirlwind. Between school runs, work deadlines, and keeping the house from descending into chaos, finding time for healthy, delicious meals often feels like an impossible task. But what if I told you that nourishing yourself doesn't have to be a marathon? This Vegan Gado Gado Salad with Tempeh is my go-to recipe for those evenings when I need something quick, satisfying, and bursting with flavor – all without sacrificing valuable time.
I stumbled upon this recipe during a much-needed vacation in Bali. The vibrant colors, the incredible textures, and the explosion of tastes were a revelation. I adapted it to suit my busy lifestyle, tweaking the ingredients slightly to make it easier to prepare without compromising on the deliciousness. The beauty of this salad is its flexibility. Feel free to adjust the vegetables based on what you have on hand – add some bell peppers, shredded carrots, or even leftover roasted sweet potatoes. The peanut sauce ties everything together beautifully, adding a creamy, savory depth that's utterly addictive.
The secret weapon? Tempeh. This fermented soybean product is packed with protein, making it a fantastic substitute for meat. It's also surprisingly versatile; it soaks up flavors like a sponge, transforming into a delicious centerpiece for this salad. The quick marinade and pan-frying (or baking for even less effort!) ensure it's tender and flavorful without requiring extensive prep work. The marinade itself is simple, combining soy sauce (tamari for gluten-free), lime juice, and a touch of maple syrup for sweetness.
The peanut sauce is another game-changer. It's rich, creamy, and unbelievably easy to whip up. Just combine peanut butter (I prefer a natural variety), lime juice, soy sauce, a touch of sweetness (maple syrup or coconut sugar), a hint of tamarind paste for tang, and sambal oelek for a delightful kick. Adjust the amount of chili paste to your preference; I like a good amount of heat, but you can scale it down or leave it out altogether.
Beyond the recipe, this salad represents a mindful approach to eating. In the midst of the daily grind, taking a moment to savor a nourishing, flavorful meal can be a small act of self-care. The vibrant colors and fresh ingredients instantly brighten up the dinner table, and the satisfying crunch and creamy sauce offer a delightful textural contrast. I often make a double batch of this salad, storing half for lunch the next day. This way, I'm guaranteed a healthy and delicious meal, even when time is truly of the essence.
This vegan gado gado salad is more than just a recipe; it's a testament to the fact that healthy eating doesn't have to be complicated. It's a celebration of simple, fresh ingredients, transformed into a masterpiece of flavor with minimal effort. It's a recipe that has become a cherished part of my routine, a quick escape from the chaos, and a delicious way to nourish my family and myself. So, next time you're short on time but craving a vibrant and satisfying meal, give this recipe a try. I’m confident it’ll become a quick favorite in your kitchen too.
Tips for Success:
- Prep Ahead: Marinate the tempeh and prepare the peanut sauce earlier in the day for even faster assembly.
- Vegetable Variety: Feel free to substitute vegetables based on your preferences and what’s available.
- Spice Level: Adjust the amount of sambal oelek to your desired level of spiciness.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Enjoy!
