Gado Gado Vegetables with Tempeh

Gado Gado Vegetables with Tempeh

Blood Sugar: 4Servings: 4Preparation Time: 20minMeal Category: Lunch
Micronutrients:Vitamin ACalciumFolate

Macronutrients per 100g

Energy
66kcal
Sugar
4g
Fat
3g
Fiber
2g
Sat fat
1g
Protein
3g
Carbs
9g
Sodium
123mg

Ingredients

100g / 3.5oz Tempeh, 2 tbsp Hoisin sauce, 280g / 9.88oz sliced Sweet potato, 2 Eggs, 1/2 sliced Chinese cabbage, 1 large sliced Carrot, 125g / 4.41oz halved Green beans, 125g / 4.41oz halved Baby corn, 110g / 3.88oz chopped English spinach, 145g / 5.11oz Bean sprouts, 1 tbsp Extra virgin olive oil, 4 chunked Baby cucumbers, 1 small handful Thai basil leaves, 1 small handful Mint leaves, 1 tbsp Crushed roasted peanuts, 60ml / 2.03fl oz Hoisin Dressing, 1 cut into wedges Lime

Preparation

1. Marinate 100g / 3.5oz Tempeh with 2 tbsp Hoisin sauce for at least 15 minutes. 2. Boil water, add 280g / 9.88oz Sweet potato and 2 Eggs, and boil for 8 minutes. Remove Eggs and set aside. 3. Check Sweet potato and continue boiling until tender, then scoop out. 4. Add 1/2 sliced Chinese cabbage, 1 sliced Carrot, 125g / 4.41oz halved Green beans, and 125g / 4.41oz halved Baby corn, and cook for 2-3 minutes. Scoop out. 5. Blanch 110g / 3.88oz chopped English spinach and 145g / 5.11oz Bean sprouts for 30 seconds, then strain. 6. Heat 1 tbsp Extra virgin olive oil in a frying pan. Fry Tempeh until browned. 7. Arrange vegetables, Tempeh, and peeled Eggs on a platter. Scatter Thai basil leaves, Mint leaves, and 1 tbsp Crushed roasted peanuts. Spoon 60ml / 2.03fl oz Hoisin Dressing over. Serve with Lime wedges.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
24% of RDI
Vitamin C
14% of RDI
Omega 3
1% of RDI
Vitamin A
23% of RDI
Calcium
50% of RDI
Folate
35% of RDI

Good to know

Tempeh is a traditional fermented Indonesian food made from soya beans. It's a terrific source of protein for vegans and vegetarians.

How to Prepare

1. Marinate 100g / 3.5oz Tempeh with 2 tbsp Hoisin sauce for at least 15 minutes. 2. Boil water, add 280g / 9.88oz Sweet potato and 2 Eggs, and boil for 8 minutes. Remove Eggs and set aside. 3. Check Sweet potato and continue boiling until tender, then scoop out. 4. Add 1/2 sliced Chinese cabbage, 1 sliced Carrot, 125g / 4.41oz halved Green beans, and 125g / 4.41oz halved Baby corn, and cook for 2-3 minutes. Scoop out. 5. Blanch 110g / 3.88oz chopped English spinach and 145g / 5.11oz Bean sprouts for 30 seconds, then strain. 6. Heat 1 tbsp Extra virgin olive oil in a frying pan. Fry Tempeh until browned. 7. Arrange vegetables, Tempeh, and peeled Eggs on a platter. Scatter Thai basil leaves, Mint leaves, and 1 tbsp Crushed roasted peanuts. Spoon 60ml / 2.03fl oz Hoisin Dressing over. Serve with Lime wedges.

Good to Know

Tempeh is a traditional fermented Indonesian food made from soya beans. It's a terrific source of protein for vegans and vegetarians.

Share:
← Back to All Recipes