A mix of cooked, blanched and raw vegetables with protein and an awesome peanut sauce. Gado gado is a naturally vegan, or vegetarian if you include egg, Indonesian vegetable salad. It's absolutely delicious and a complete meal in itself. It's easy to incorporate plenty of different coloured foods so you can glow in your own virtue as you eat the rainbow.
2-3tspsoy sauce(I used 2 tsp tamari, which is quite potent stuff)
½tbspvegan fish sauce(optional, but highly recommended)
1red chilliuse half or even a quarter if you don't like things too hot
1clovegarlic
½limejuiced
2-4tbspwater
Instructions
Start by frying the onion, if using. Slice it as thin as you can, then fry it with ½ tbsp of oil over a low heat for about thirty minutes until caramelised and crisp. Stir occasionally. Alternatively, "fry" in an air-fryer for about twenty minutes at 130℃ (275℉). Mix with the oil before placing in the air fryer.
1 onion
Boil the egg for seven minutes, then cover briefly with cold water. Set aside.
1 egg
Scrub the potatoes and cut into bite-sized chunks. Boil in water with a pinch of salt until tender. About fifteen minutes. Drain and leave to cool.
150 g new potatoes
Halve or quarter the beans, depending on size. Place them in a large pan of boiling water with a pinch of salt. Boil for about three to four minutes, until just tender. Drain, but reserve the water.
125 g green beans
Shred the cabbage. Return the bean water to the pan and bring back to the boil. Add the cabbage and cook for a couple of minutes. You want the cabbage slightly softened, but still with a good bit of bite to it. Drain and leave to cool.
150 g cabbage
Cut the tempeh (or tofu) into thick slices, then halve or quarter them. In a frying pan, heat the remaining ½ tbsp of oil. Fry the slices over a moderate heat for about three minutes until golden brown, then flip over and cook on the other side for the same amount of time.
100 g tempeh
Meanwhile, grate the carrots, slice the cucumber and wash the lettuce.
1-2 carrots, 50 g cucumber, 30 g salad leaves
Just before serving, peel the egg and slice into quarters.
Awesome Peanut Sauce
Place all ingredients, bar the water into a mini food processor or blender and whiz until smooth. Add enough water to make a pourable, but not too thin dressing.
25 g peanut butter, ½ tsp coconut sugar, 2-3 tsp soy sauce, ½ tbsp vegan fish sauce, 1 red chilli, 1 clove garlic, ½ lime, 2-4 tbsp water
To serve lay all of the vegetables out on a large plate along with the tempeh / tofu and egg, if using. Alternatively mix everything up in a large bowl.
Drizzle half of the peanut sauce over the top then scatter with the crispy onions and crushed peanuts. Serve the remaining sauce alongside for people to help themselves.
1 tbsp roasted peanuts
Notes
Swap the vegetables whichever ones you like or what's in season.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.