Soya Recipes: Indonesian Gado Gado (No Egg) – Part 2
Gado Gado is an Indonesian dish which is prepared as a vegan dish, even in Indonesia! It is fresh, delicious, and packed full of nutrients. When I was staying in Bali, this dish quickly became one of my favorite meals to eat. And good news for vegans at home looking to spice up their weekly menus: this soya recipes are incredibly easy to prepare
Gado Gado, in the Indonesian language Bahasa Indonesia means literally "mix mix" because it is a mixed salad topped with a delicious dressing.
For this soya recipe, you can use the traditional Indonesian protein: tempeh, which is a form of fermented soybeans, or you can use firm tofu.
Today, I am going to describe the recipe using tempeh. If you can find it in a health food story, it is a truly delicious way to enjoy your soya recipes.
The vegetables in this soya recipe for Gado Gado provide a wealth of vitamins and nutrients. Carrots provide you with beta carotene, a health boosting antioxidant.
This recipe also calls for cabbage, one of the world's healthiest vegetables. Cabbage provides you with a long list of minerals and vitamins, including manganese, potassium, and vitamins B1 and B2.
Tempeh is a wonderful source of protein, and because it is fermented, it contains probiotics. Probiotics help to maintain the health of your gut flower and promote healthy digestion and nutrient absorption.
Lastly, the peanut sauce itself is an immunity boosting powerhouse! Peanuts provide protein, while the ginger or galangal will boost your digestive system, and the chili peppers help kickstart your metabolism, possibly increasing weight loss over time.
Equipment You Will Need
- High powered blender or food processor
- Vegetable Steamer
- 1 1/2 cup roasted peanuts or peanut butter
- 3 cloves garlic• 3 cloves garlic• 3 cloves garlic• 3 cloves garlic• 3 cloves garlic• 3 cloves garlic
- 1/2 inch slice galangal or ginger
- 4 tbsp soy sauce or tamarin (if gluten free)
- 2 tbsp brown sugar
- 1 small red chili
- 1/2 tsp lime juice
- 1 tsp salt
- 2 cups green cabbage, shredded