Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, vegan gado gado. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Vegan Gado Gado is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Vegan Gado Gado is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook vegan gado gado using 18 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Gado Gado:
- Make ready Cooked rice
- Get Stir fry
- Get 2 tsp oil
- Get 2 medium red onions, diced
- Make ready 4 cloves garlic, thinly sliced
- Take 175 g mock chicken meat replacement
- Make ready 4 big handfuls green beans, ends cut, cut in half
- Get 2 red bell peppers, chopped
- Prepare roughly 7 sun-dried tomatoes in oil, coarsely chopped
- Make ready 80 ml sodium-reduced soy sauce
- Prepare 2 tsp (10 ml) sambal (or more if you like the heat)
- Take Peanut sauce
- Take 125 ml 100% pure peanut butter
- Get 80 ml water
- Prepare 1 clove garlic
- Make ready 1 tbsp (15 ml) soy sauce
- Prepare 1/2 lime, juiced
- Get 1 tsp (5 g) raw or brown sugar
Steps 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.
So that’s going to wrap this up for this special food vegan gado gado recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
