Gado gado with satay sauce

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. A blend of Indonesia, Thailand, and Holland, and this time 100% vegan (plant-based). I prepare the gado gado with fresh vegetables that I quickly stir-fry in a hot wok. The mildly spicy satay sauce is made the Thai way with fresh lemongrass, ginger, and coconut. The fried tempeh completes the meal. I serve it with steamed rice infused with jasmine tea, which adds a refined flavour.

Tempeh, pointed cabbage, carrot, cauliflower, yellow beet, radish, bean sprouts, peas, green beans, white onion, garlic, red chilli, lime juice, fresh lemongrass (sereh) and ginger, lime leaves, cumin seeds, turmeric, peanut butter, basmati rice, brown rice, gluten-free ketjap manis, gluten-free soy sauce, sambal badjak, Thai red curry paste, coconut milk, santen (coconut cream), jasmine tea, palm sugar, organic vegetable stock, pepper and salt, sunflower oil.

Allergens: gluten, pinda, selderij, soja, sulfiet.

MicrowaveMarleen's choice

Heat the rice and the vegetables with tempeh loosely covered for 3-4 minutes.

Energy178,26 kcal

Protein7,08 g

Fat6,79 g

of which saturated1,44 g

Carbohydrates19,6 g

Dietary fibre3,6 g

Salt0,35 g

Average weight: 540 g

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