Gado-Gado (Mixed Vegetable Plate)

Photo: Mixed Vegetable Plate
A filling mixture of vegetables and tempeh makes for quick and simple meal, rounded out by a rich peanut sauce.
Yield
4-6 Servings
Vegan
Appetizers and Sides
Ingredients

Tempeh

  • 1 (8-oz) package tempeh, sliced thinly
  • 2 Tablespoons peanut oil

Peanut Sauce (Saus Kacang)

  • 1 cup natural peanut butter
  • ¼ cup coconut milk or water
  • 3 Tablespoons fresh lime juice
  • 3 Tablespoons soy sauce
  • 2 Tablespoons palm sugar
  • 1-inch piece fresh turmeric
  • 1 small clove garlic, minced

Mixed Vegetables

  • 2 red potatoes, sliced into strips
  • 1 head green cabbage, sliced into quarters
  • 1 cup mung bean sprouts
  • 1 cucumber, sliced into strips
  • 1 carrot, sliced into sticks
Instructions
  1. Heat oil in large skillet until warm, then add tempeh. Cook until browned on each side, about 10 minutes. Layer on paper towel to absorb excess oil, and set aside.
  2. In a bowl or processor whisk together Peanut Sauce ingredients, adding water or coconut milk as necessary for a thinner texture. Set aside.
  3. In a large stockpot boil 6 cups water. Add the potatoes and boil until soft, about five minutes. Remove from water and drain.
  4. Using the same water, blanch cabbage and bean sprouts separately. Let all vegetables drain, patting dry if necessary.
  5. On serving platters arrange tempeh, cooked vegetables, cucumbers, and carrots in a circle. Place a bowl of Peanut Sauce in the middle, and dig in!