200°C · 15-30 minAllergens
SojaGado gado with tempeh and satay sauce
A fusion of Indonesia, Thailand, and Holland, and this time 100% vegan. I prepare the gado gado with fresh vegetables that I stir-fry briefly 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), pointed cabbage, carrot, cauliflower, yellow beet, daikon, bean sprouts, peas, green beans, white onion, garlic, red chilli, lime juice, fresh lemongrass (sereh), ginger, lime leaves, 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
Microwave
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 minMarleen's choice
Preheat the rice and vegetables with tempeh covered with an ovenproof 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.