Allergens
SojaGado gado with tempeh and satay sauce
A fusion of Indonesia, Thailand, and Holland, this dish is 100% vegan. I prepare the gado gado using 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 whole grain rice.
Gado gado with tempeh and satay sauce
tempeh (tempeh, ketjap, red chilli, ginger, sunflower oil, salt) [soy], pointed cabbage, carrot, cauliflower, yellow beet, radish, bean sprouts, peas, green beans, white onion, garlic, red chilli, lime juice, fresh lemongrass (sereh), ginger, lime leaf, cumin seeds, turmeric, peanut butter, basmati rice, brown rice, gluten-free soy sauce, Thai red curry paste, coconut milk, santen (coconut cream), palm sugar, organic vegetable stock, pepper and salt, sunflower oil.
Allergens: pinda, soja.
MicrowaveMarleen's choice
Heat the rice and vegetables with tempeh loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Preheat the rice and vegetables with tempeh covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
