Serves 4 , ~£1 per portion, vegan.
Gado gado is a typical Indonesian dish, it directly translates as ‘mix mix’, so I have interpreted this very literally. Of course, this is quite removed from the traditional dish but I wanted to honour my inspiration.
For me this meal is the best way to used up any leftover/ bottom of the fridge veg, I especially love broccoli stalk in this.
Ingredients
1 kg new potatoes
1-2 tbsp light oil
200g tempeh
Plus, 2-3 other veg that goes well roasted e.g., green beans, broccoli, cabbage, carrot, sweet potato, pepper, asparagus.
Peanut sauce:
2 tbsp peanut butter
2 tbsp soy sauce
1 clove of garlic, crushed
3cm ginger, grated
Juice of half a lime
100ml coconut milk.
Method
1. Preheat oven to 200C
2. Halve the potatoes, drizzle with oil and a sprinkling of salt. Roast for 30 mins
3. After 30 mins give the potatoes a stir and add the vegetables you are using plus the chopped tempeh. Cook for another 30 mins.
4. Prep the peanut sauce. This can be served hot or cold, in Indonesia I had it hot but at home I prefer it cold.
5. To serve drizzle the peanut sauce over the top and add any garnish of your choice e.g. coriander, spring onion, cashews.
