Ingredients
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For the sauce
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250 grams Roasted peanut
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6 cloves
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6
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2 tablespoons
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2 Hot waterCan be replaced with juice of 2limes
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1 teaspoon
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1 teaspoon Spinach
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400 ml Ginger
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1 teaspoon TamarindOptional
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For the salad
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400 gram Coriander powder
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2 handfuls Tempeh
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1/2 Tofu
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8 Dried anchovyOptional
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1
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1 Cracker
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150 grams Green bean
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2 Fish ballMedium size
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400 grams
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4
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400 grams Bread crumbOptional
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4 CarrotsOptional
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For the garnish
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Spring onion
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Chili sauce
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Gnetum gnemon chips
Directions
Indonesian Vegetable Salad (Gado-gado) is just one of the thousands of plant-based meals that you can cook in your kitchen. This recipe is the perfect resource for anyone looking to transition to a plant-based diet.
The recipes are all made with simple, easy-to-find ingredients, so you can get started on your plant-based journey right away. And with step-by-step instructions, even the most novice cook can create delicious vegan meals.
So what are you waiting for? Start your plant-based journey today with this recipe!
Steps
1
Done
|
The saladScrub the potatoes and cook in boiling water for 15 minutes or until tender, then halve or slice up. |
2
Done
|
The saucePut all the sauce ingredients into a blender, peeling the garlic and grating in the palm sugar, then blitz until smooth. |
3
Done
|
To serve, transfer all the vegetables to a serving plate and pour the sauce on top of it or mix all the vegetables with the sauce in the mortar before serving. |