Vegan Gado Gado

Name: Vegan Gado Gado
Total time: 5400 s
Yield: 4 people
Cuisine: British
Ingredients: Cooked rice; 2 tsp oil; 2 medium red onions, diced; 4 cloves garlic, thinly sliced; 175 g mock chicken meat replacement; 4 big handfuls green beans, ends cut, cut in half; 2 red bell peppers, chopped; roughly 7 sun-dried tomatoes in oil, coarsely chopped; 80 ml sodium-reduced soy sauce; 2 tsp (10 ml) sambal (or more if you like the heat); 125 ml 100% pure peanut butter; 80 ml water; 1 clove garlic; 1 tbsp (15 ml) soy sauce; 1/2 lime, juiced; 1 tsp (5 g) raw or brown sugar

Caitlin @caitlinstruyve

Belgium

Recipe from Youtube channel: Pick Up Limes
I absolutely love the recipes from Sadia from Pick Up Limes. Always vegan, well-balanced and so flavourful! This variation of the classic Indonesian Gado Gado is no exception!

Caitlin @caitlinstruyve

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Ingredients

1hr 30mins

4 people

Cooked rice
Stir fry
2 tspoil
2medium red onions, diced
4 clovesgarlic, thinly sliced
175 gmock chicken meat replacement
4big handfuls green beans, ends cut, cut in half
2red bell peppers, chopped
roughly 7 sun-dried tomatoes in oil, coarsely chopped
80 mlsodium-reduced soy sauce
2 tsp (10 ml)sambal (or more if you like the heat)
Peanut sauce
125 ml100% pure peanut butter
80 mlwater
1 clovegarlic
1 tbsp (15 ml)soy sauce
1/2lime, juiced
1 tsp (5 g)raw or brown sugar

Saved

Steps

1hr 30mins

1

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.
2

Add the mock chicken pieces. Continue to saute until lightly golden. About 5 minutes. Remove from the pan and transfer to a bowl.
3

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.
4

While the beans are cooking, prepare the peanut sauce. Add all the ingredients to a food processor and blend until smooth.
5

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.
6

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!
7

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.