30 minute Gado-Gado recipe

The combination of peanut sauce and roasted vegetables is classic. Especially in regions like South East Asia where in Indonesia, Gado-Gado--a spicy bold peanut sauce served with steamed vegetables, hard boiled eggs, and crunchy rice crackers, is a national delicacy. This recipe simplifies the extravagant gado-gado so you can make it quickly and easily whenever you want. The ginger, chili, and garlic do most of the work in this dish and in tandem with the creamy peanuts bring umami and savory notes that serve to satisfy. The vegetables in this recipe are an edible spoon for the peanut sauce and can be swapped with any type of vegetable you like.


Nutritional Content

Servings: 4-6 people

Cook time: 30 minutes

Calories

186.62kcal. 9%


Total Fat

11.1gg 16%

Carbs

15.16g 6%

Sugars

9.83g 11%

Protein

8.06g 16%

Sodium

728.06mg 36%

Fibre

4.65g 17%

Ingredients

For the sauce

  • 1 garlic clove, minced

  • 1 shallot, minced

  • 1/4 teaspoon crushed red pepper flakes, or fresh chili if you have it!

  • 2 teaspoons sesame oil

  • 1/4 cup ground roasted peanuts

  • 2 teaspoons soy sauce, tamari, coconut aminos

  • 1 teaspoon sugar

  • 2 teaspoons fresh lemon juice, or to taste

Vegetables

  • Ghee or olive oil

  • 1 zucchini, cut into large wedges

  • 1 eggplant,, cut into 1/2-inch-thick slices

  • 1 romanesco, 1/2 -in-thick slices vertically

  • Salt & pepper



Preparation

  1. Sprinkle the eggplant lightly with salt, let it drain in a colander for 15 minutes, pat dry.

  2. In a small saucepan, cook garlic, shallot, andchili in the sesame oil over low heat, stirring occasionally, until the vegetables are softened, add the peanuts, and cook the mixture, stirring, for 1 minute. Add the soy sauce, the sugar, the lemon juice, and 1 cup water, simmer the mixture, stirring often until it thickens a bit, and add salt and pepper to taste. Let cool.

  3. Combine salted eggplant, chopped romanesco, and zucchini with oil. Place in a single layer on a safe dish and bake at 400 F/ 205 C for 15-20 minutes flipping halfway through and making sure not to overcook. You want a crunchy texture.

  4. Once cooled, serve vegetable wedges with spicy peanut sauce.



Tips

Substitutions: In the peanut sauce, you can substitute peanut, almond, or cashew butter if you don’t have toasted nuts on hand. Try steaming the vegetables instead of roasting! Swap out whatever vegetables you like. You can also substitute rice, apple cider, and white vinegar for lemon juice.

To store: Store peanut sauce and vegetable wedges in separate airtight containers. In the fridge, the peanut sauce will hold for 7 days and the vegetables will hold for 3.

Fighting Food Waste, store in in the fridge, the peanut sauce will hold for 7 days and the vegetables will hold for 3.

Leftover tips: Use rice paper to turn your grilled vegetables into salad wraps to eat with the peanut sauce. Toss with leftover vegetables with peanut sauce and some vermicelli, garnish with chopped peanuts and serve cold for a pad thai inspired lunch.