Gado gado with tempeh and satay sauce

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. A mix 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 in the Thai way with fresh lemongrass, ginger, and coconut. The fried tempeh completes the meal. I serve it with steamed whole grain rice.

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, 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

Microwave

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

Oven — 200°C, 15-20 minMarleen's choice

Transfer to an ovenproof dish and heat the rice and vegetables with tempeh and satay sauce covered with an ovenproof plate or aluminium foil for 15-20 minutes.

Energy141,12 kcal

Protein5,34 g

Fat5,33 g

of which saturated1,26 g

Carbohydrates15,7 g

Dietary fibre2,82 g

Salt0,44 g

Average weight: 540 g