Vegan Gado-gado Salad

The season’s festivities have officially begun for us as we had some friends over for dinner this weekend. Though it may sound a little early, it really is not with only one weekend left before Christmas. Since this is the last week of school, many will be travelling this coming weekend. Before that happens, it is good to catch up with some old friends who may be out of town during the holidays. I am glad our Christmas tree and decorations are up. There is even a beautiful wreath hanging at the front door. A few more baked goodies and we are more or less ready…

With greater awareness of food allergies and sensitivities, it is good practice these days to inquire from your guests about any dietary restrictions they may have. I try to cater as best I can to make the dining experience both positive and enjoyable for everyone. This time round, I needed to make a couple of vegan dishes in addition to the traditional holiday fare.



I went through my archives and settled on Vegetable Moussaka. I omitted the cheese and added some beans for protein. For the second dish, I wanted something a little “meatier”. This brought to mind an Indonesian salad called gado-gado which comprises of cooked and raw vegetables, tofu, tempeh, and boiled eggs with a peanut dressing. I kept it simple, choosing only three ingredients. Of course, the eggs had to go. As for the peanut dressing, I made a no-cook peanut butter dressing.

Vegan Gado-gado Salad

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4 to 6 servings

Vegan Gado-gado Salad

Ingredients

  • 8 oz (225g) firm tofu, drained and sliced into 1in x ½in x ¼in slices
  • 8 oz (225g) tempeh, sliced into 1”x½”x¼” slices
  • 8 oz (225g) long beans, cut into 1½-inch lengths
  • 3 tbsp canola oil
  • 3 to 4 lettuce leaves
  • Dressing
  • ¼ cup creamy peanut butter
  • ¼ cup (60ml) hot water
  • 2 tsp agave nectar
  • 1 tsp (or to taste) sriracha hot sauce
  • 1 tsp sesame oil
  • 1 tsp lime juice

Instructions

Heat a tablespoon of oil in a non-stick fry pan. Add half of the tofu and pan fry each side for 2 to 3 minutes until golden brown. Repeat with the other half. Do the same with tempeh.

Fill a medium sized saucepan with water. Bring it to a boil. Blanch long beans with a little salt for 2 minutes. Remove and place in cold water bath to stop cooking. Transfer to a colander to drain.

In a medium sized bowl, combine all dressing ingredients. Stir to get it well mixed. Place in a nice sauce boat.

Line a platter with lettuce leaves. Place tofu, tempeh, and long beans in separate sections and sauce boat in the middle. Alternatively, dressing can be poured over salad. Serve warm or at room temperature.

Notes

Other vegetables that may be included are raw julienned jicama and cucumber, blanched bean sprouts, and boiled potatoes.

http://www.rotinrice.com/2011/12/vegan-gado-gado-salad/


This dish is vegan, egg-free, and gluten-free and was very well received by all the diners that evening. :)



Enjoy…..and have a wonderful day! 8)



22 Responses

  1. What a beautifully, colourful dish and so healthy, too, Biren. Great idea on catering for everyone with this salad. True, so many people are restricted these days and so it’s lovely to be able to produce something as delicious that can please everybody! Enjoy all the preparations.

  2. Lovely presentation, Biren! I love tofu and your gado-gado salad is something I’ll definitely enjoy eating! The peanut butter dressing sounds so good on it!

  3. this looks wonderful, a light and satisfying meal! i love it

  4. tigerfish says:

    You reminded me. I have not made or had gado-gado for a long time! Seriously I prefer gado-gado (with peanut sauce dressing) to Western-style salads :)

  5. PolaM says:

    What an interesting salad. I never tried something like that it sure looks like a delicious option for vegans!

  6. biren this looks wonderful

  7. Amelia says:

    Hi Biren, your gado gado looks so tempting and appetizing. Can I have some cos I’m drooling….LOL
    Have a nice day.

  8. Very interesting and delicious looking salad.

  9. DongXing says:

    What a clever idea for a vegan dish! Gado gado is so delicious and seriously, it has been eons since I last had this. You have now given me a great idea for a house guest who will be visiting soon – she’s not keen on meat, and this will be a great dish to serve. As always, your presentation is excellent!

    • Biren says:

      I have been thinking of making this for a while but never got round to it until now. I am glad I did as everyone liked it. It is good to have some vegetarian dishes on hand to cater to those with special diets. I hope your house guest enjoy this dish.

  10. Biren, you’re very creative. I really like your gado gado, looks so delicious and healthy. Need to have more healthy meal after the holidays.. :)

    • Biren says:

      With CNY in January, we really should be more mindful of our diets as the sweet stuff will continue. Maybe have to put in an extra 15 minutes into the workouts.

  11. Shu han says:

    I love the gado gado peanut sauce i honestly don’t mind dipping anything into it! it coudl be a whole platter of vegetables and i’ll be happy (:

  12. vianney says:

    Great salad!! Love your gado,gado !! thank you for sharing!

  13. That appetizer spread looks great. I love all asian foods…Vietnamese, Thai, Japanese, Chinese…you name it we love it. I just wish I could remember all of the names!

  14. Looks so delicious! Love the peanut sauce!

  15. A light and delicious treat! I love it.

  16. We would love this, right up our ally. I can’t wait for school to be out for Christmas starting next week. I hope to get a lot more done.

  17. Juliana says:

    Great vegan dish, I like your dressing with peanut butter and sriracha sauce…
    Hope you are having a wonderful week Biren :-)

  1. February 7, 2012

    [...] may also like: Mee Suah Soup Spicy Chocolate Rojak Beans and Vegetable Curry Vegan Gado-gado Salad Ocha-zuke (Rice in Green Tea)Biren"Bee Ren" is a SAHM. She spends her day doing chores, running [...]

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