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Free Healthy Recipe - Vegetarian gado gado

Dairy free, Gluten free

Brett Stevens From The Greengrocer's Diet

This recipe from the summer section of theGreengrocersdiet is a quick, easy and delicious meal to serve for lunch and dinner.

225 grams tempeh, sliced into 7mm thick strips
4 eggs
4 garlic cloves peeled
2 chillies stalks removed
1 tbs tamari
2 tsp fish sauce
1 tbs lime juice
180 grams Chinese cabbage
2 Tomato truss quartered
Lebanese cucumber sliced on an angle

Heat the olive oil in a large frypan and cook the tempeh for 2 to 3 minutes on each side, until slightly golden.

Place the eggs in a pan of cold water and bring to the boil. Reduce the heat and cook for 5 minutes. Drain and rinse the eggs under cold water until they're cool enough to peel and slice.

Meanwhile, place the garlic, chilli, Kaffir lime leaves, shallots, tamari, fish sauce, brown sugar, cherry tomatoes, peanuts and lime juice in a blender with 1/2 cup water and blend until mixture is well combined but retains some texture. (Add a little more water if necessary.)

Arrange the shredded cabbage on 4 serving plates and top with the tomatoes, egg slices, cucumber and tempeh.
Serve with peanut sauce.

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 10 mins
Ready in: 30 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1614 kj
Calories 386 kcal
Fat 27 g
Saturated Fat 4 g
Total Carbohydrate 12 g
Total Protein 23 g
Fibre 7 g

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