• veggie vegan recipes
  • Ingredients and Instructions below!
    If you go to Bali, you will not come around some good Gado Gado. Made with fresh vegetables, marinated tempeh, and a creamy peanut sauce, it is a delicious and fresh salad bowl for warm days. Simply play around with the veggies you add if you like to add some variety.

    Total number of portions: 2
    Calories/portion: 515
    Fat/portion: 29
    Carbs/portion: 47
    Protein/portion: 23

    Prep time: 5 min
    Cooking time (stove): 20 min
    Total: 25 min

    For the peanut paste
    2 cloves garlic
    1-2 fresh chilies
    2 tbsp soy sauce
    1 limes, juice of
    2 tbsp tamarind water (water with tamarind paste)
    1 tbsp coconut sugar
    2 tbsp peanut butter

    For the tempeh
    1 block tempeh (200g)
    4 tbsp soy sauce
    2 tbsp sesame oil
    1 tbsp maple syrup

    Veggies for the bowl
    2 sweet potatoes -medium size
    1/2 cucumber
    1 package bean sprouts
    6 sliced radishes
    8 small tomatoes
    1 bunch fresh coriander

    1. Slice the tempeh, cut the sweet potatoes into chunks. Boil in water for 15 minutes, then remove water and set aside.
    2. Prepare the peanuts sauce: Add the minced garlic, sliced chillies, soy sauce, lime juice, tamarind water, coconut sugar and peanut butter into a bowl and mix well.
    3. Prepare the veggies: Dice the cucumber, slice the radishes, slice the tomatoes and chop the coriander.
    4. Marinate the tempeh: Mix soy sauce with sesame oil and maple syrup, cover tempeh with the marinate. Then fry in the pan for 5 minutes per side until golden brown.
    5. Add the veggies and tempeh to your salad bowl, top of with peanut sauce and sprinkle fresh coriander on top.
    6. Enjoy.

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  • Vegan Gado Gado Bowl | Vegan Fitness Recipe

    Ingredients and Instructions below!
    If you go to Bali, you will not come around some good Gado Gado. Made with fresh vegetables, marinated tempeh, and a creamy peanut sauce, it is a delicious and fresh salad bowl for warm days. Simply play around with the veggies you add if you like to add some variety.

    Total number of portions: 2
    Calories/portion: 515
    Fat/portion: 29
    Carbs/portion: 47
    Protein/portion: 23

    Prep time: 5 min
    Cooking time (stove): 20 min
    Total: 25 min

    For the peanut paste
    2 cloves garlic
    1-2 fresh chilies
    2 tbsp soy sauce
    1 limes, juice of
    2 tbsp tamarind water (water with tamarind paste)
    1 tbsp coconut sugar
    2 tbsp peanut butter

    For the tempeh
    1 block tempeh (200g)
    4 tbsp soy sauce
    2 tbsp sesame oil
    1 tbsp maple syrup

    Veggies for the bowl
    2 sweet potatoes -medium size
    1/2 cucumber
    1 package bean sprouts
    6 sliced radishes
    8 small tomatoes
    1 bunch fresh coriander

    1. Slice the tempeh, cut the sweet potatoes into chunks. Boil in water for 15 minutes, then remove water and set aside.
    2. Prepare the peanuts sauce: Add the minced garlic, sliced chillies, soy sauce, lime juice, tamarind water, coconut sugar and peanut butter into a bowl and mix well.
    3. Prepare the veggies: Dice the cucumber, slice the radishes, slice the tomatoes and chop the coriander.
    4. Marinate the tempeh: Mix soy sauce with sesame oil and maple syrup, cover tempeh with the marinate. Then fry in the pan for 5 minutes per side until golden brown.
    5. Add the veggies and tempeh to your salad bowl, top of with peanut sauce and sprinkle fresh coriander on top.
    6. Enjoy.

    Subscribe to the Yes 2 Life Show for more videos.