Vegan Gado Gado

As it's just gone New Years I figured a lot of people would be after healthier recipes to kickstart their new year goals. 

This also worked in well with me, as I am wanting to go back to more WFPB style eating, and easy recipes as now that I'm am 35 weeks pregnant, being on my feet for a long time is a no-go, especially in a hot kitchen in the middle of summer! 

So I wanted to make something that is super easy to meal prep, you can batch cook it up and then just add fresh salads each day as you serve it up. 

Vegan Gado Gado 

1 Tbs peanut butter 
1/2 tsp cocominos (or tamari or soy sauce)
1/2 tsp coconut sugar syrup or coconut sugar 
1/2 tsp lime juice
1/8 tsp tamarind paste
1/4 tsp sambal oelek (if you like it really mild less, or hot more)

100g tempeh (thinly sliced)
2 tbsp cocominos (or tamari or soy sauce)
1 tbsp lime juice
1/2 tbsp maple syrup
water to top if needed 

50g red capsicum (cut into strips)
100g wild rice (can use brown or basmati if you prefer) (this is cooked weight to BTW)
30g carrot (grated or spiralised)
20g beetroot (grated)
50g lettuce (or other mixed greens) 
30g cucumber (cut into disks) 

Optional toppings: coriander (cilantro) and chili 


  1. Prepare the tempeh marinade by adding the ingredients to a bowl and then allowing the tempeh to soak for at least 30 minutes.
  2. Prepare your rice as per instructions on the packet.
  3. Combine all gado gado peanut sauce ingredients in a bowl, stir and slowly add in water as needed to create a thick, but runny consistency. Set aside.
  4. Cook the tempeh in marinade in a wok or large pan for about 10 to 15 minutes until it starts to crisp and all marinade has evaporated. As you are not using oil, just watch that it doesn't start to burn or stick. If it does, be sure to add some more water to your pan.
  5. Chop and prepare all of your salad ingredients.
  6. Plate up all salad ingredients, then add in rice and tempeh.
  7. Top with the gado gado peanut sauce, coriander and chilis.
  8. Serve. 

You can batch cook this easily by making up extra rice and tempeh and either cutting up fresh salads each day to add to your bowl or preparing extra of them too! 


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