Vegetable gado gado with peanut sauce

Name: Vegetable gado gado with peanut sauce
Prep time: 40 min
Total time: 40 min
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 2 corn cobs (800g), husk and silk removed; 1/2 small green cabbage (600g), cut into wedges; 2 small orange sweet potato (500g), sliced thickly; 1 large zucchini (150g), sliced thickly; 1 medium red capsicum (bell pepper) (200g), sliced thickly; 200 grams (6½ ounces) sugar snap peas, trimmed; 1 cup (80g) bean sprouts; 2 fresh long red chillies, seeded, cut into thin strips; 1/4 cup (20g) shredded coconut, toasted; 1/4 cup (35g) coarsely chopped roasted peanuts; 2 tablespoons white sesame seeds, toasted; 1/2 cup loosely packed fresh coriander (cilantro) sprigs; 1 cup (280g) crunchy peanut butter; 1 cup (250ml) canned coconut milk; 1 fresh kaffir lime leaf, shredded; 2 teaspoons sesame oil; 2 tablespoons tamari; 1/4 cup (60ml) lime juice

This vegan gado gado recipe makes the most of delicious and fresh vegetables with a dairy-free peanut sauce you'll want to pour on everything.

Nov 26, 2018 4:00am

Serves 4
40 mins preparation

Gado gado is one of the most popular dishes in Indonesian cuisine. Also known as lotek, gado gado is a salad made of freshly cooked vegetables with a peanut sauce dressing and often service with boiled eggs, fried tofu or tempeh. What makes gado gado distinctive is the peanut sauce, not to be confused with satay sauce, made from crunchy peanuts, tamari, and lime.

This recipe and many more delicious vegan recipes can be found in our book, Vegan Kitchen.

Ingredients

2 corn cobs (800g), husk and silk removed
1/2 small green cabbage (600g), cut into wedges
2 small orange sweet potato (500g), sliced thickly
1 large zucchini (150g), sliced thickly
1 medium red capsicum (bell pepper) (200g), sliced thickly
200 grams (6½ ounces) sugar snap peas, trimmed
1 cup (80g) bean sprouts
2 fresh long red chillies, seeded, cut into thin strips
1/4 cup (20g) shredded coconut, toasted
1/4 cup (35g) coarsely chopped roasted peanuts
2 tablespoons white sesame seeds, toasted
1/2 cup loosely packed fresh coriander (cilantro) sprigs

Peanut sauce

1 cup (280g) crunchy peanut butter
1 cup (250ml) canned coconut milk
1 fresh kaffir lime leaf, shredded
2 teaspoons sesame oil
2 tablespoons tamari
1/4 cup (60ml) lime juice

Method

1
Line two large steamer baskets with baking paper; pierce holes in paper.
2
Place one steamer over a wok of simmering water. Cut corn into quarters. Place corn, cabbage and sweet potato in basket; cover with lid, steam for 5 minutes. Remove lid, add zucchini and capsicum to second steamer; place on top of steamer in wok. Cover top steamer with lid, steam for 5 minutes or until vegetables are almost tender. Add peas to top steamer; cover, steam for 2 minutes or until vegetables are just tender.
3
Meanwhile, make peanut sauce: whisk all ingredients in a medium bowl until combined; season to taste.
4
Spread peanut sauce on a platter, top with steamed vegetable, then sprinkle with sprouts, chilli, coconut, peanuts, seeds and coriander.

Notes

You can use your favourite vegetables in this versatile Indonesian salad – steamed green beans, potato and broccoli and raw vegetables, such as cucumber and tomatoes. Add tofu or tempeh for a more substantial meal.