Main image of Vegan Gado-Gado with Sun-Dried Tomatoes

Vegan Gado-Gado with Sun-Dried Tomatoes

40 min

Meal

Gado-gado is a dish that originates from Indonesia, consisting of lightly boiled or steamed veggies, served together with a peanut sauce. Considering my love for peanut butter, and the fact that Robin is part Indonesian, it may come as no surprise that this meal is on weekly rotation in our home. Robin's addition of sun-dried tomatoes to this is not something traditionally used, but it's incredibly divine!

Servings

Total

40 min

Prep

10 min

Cook

30 min

Contains

Soy symbol

soy

Peanut symbol

peanut

Swap out

Gluten symbol

gluten

Free from

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

  • 2 tsp (10 mL)
    vegetable oil
  • 2
    red onions, diced
  • 4
    cloves garlic, thinly sliced
  • 2 cups (280 g)
    mock chicken cutlets, torn into shreds
  • 4 cups (400 g)
    green beans, ends trimmed, cut in half
  • 1 cup (240 mL)
    boiling water
  • 2
    red bell peppers, chopped

Peanut sauce

  • ½ cup (120 mL)
    peanut butter
  • ⅓ cup (80 mL)
    water
  • 1
    clove garlic
  • 1 Tbsp (15 mL)
  • ½
    lime, juiced
  • 1 tsp (4 g)
    brown sugar

Serves well with

  • cooked rice
  • quick-cooking ramen noodles
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Directions

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  1. To a large pan on high heat add the oil, onion and garlic, sautéing 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. Returning the same pan to the heat, add 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 7 minutes.
  4. While the beans are cooking, prepare the peanut sauce. Add all the ingredients to a small food processor and blend until smooth. Alternatively, you can mix all of the ingredients in a bowl, with the garlic crushed in.
  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 beyond that, drain it.
  6. Now add back to the pan the onion and mock chicken mixture, along with the sun-dried tomatoes, soy sauce, and sambal. Stir and cook for a couple of minutes until everything is heated through.
  7. Serve with rice, top with the peanut sauce, enjoy!

Storage

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 0%
Proteins 25%

mock chicken cutlets, torn into shreds

peanut butter

Fruits & Veggies 75%

red onion

clove garlic

green beans

red bell pepper

sun-dried tomato in oil, drained

clove garlic

lime

Calcium
No significant sources of calcium
Fat

vegetable oil

sun-dried tomato in oil, drained

peanut butter

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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