Vegan Gado-Gado with Tempeh

Ingredients

• 1 block Tempeh
• 1 cup Green beans
• 2 cups Spinach
• 1 cup Cabbage
• 1 cup Carrots
• 2 medium Potatoes
• 1/2 cup Bean sprouts
• 2 tablespoons Lime juice
• 1/2 cup Sunflower seeds
• 1/4 cup Water
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1/4 teaspoon Chili flakes
• 1 tablespoon Coconut sugar
• 1/2 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Cut the 1 block tempeh into 1.27 cm thick slices.
2. 2Place the 1 block tempeh slices in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and firm to the touch.
3. 3While the tempeh bakes, prepare the vegetables. Peel and cut the 2 medium potatoes into 2.54 cm cubes. Trim the ends off the 1 cup green beans. Thinly slice the 1 cup cabbage. Peel and cut the 1 cup carrots into 0.635 cm thick rounds.
4. 4Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. Add the 2 medium potatoes and cook for 8-10 minutes until they are just tender when pierced with a fork. Add the 1 cup green beans and 1 cup carrots to the same pot and cook for another 5 minutes until tender-crisp. Add the 2 cups spinach and 1 cup cabbage to the pot during the last 1-2 minutes of cooking, just until wilted. Drain all the vegetables well.
5. 5Bring a small pot of water to a boil over high heat. Add the 1/2 cup bean sprouts and blanch for 30-60 seconds until bright green and slightly tender. Immediately drain the bean sprouts and rinse with cold water to stop the cooking.
6. 6To make the sauce, combine the 1/2 cup sunflower seeds, 1/4 cup water, 2 cloves garlic (peeled), 1 teaspoon ginger (peeled and roughly chopped), 1/4 teaspoon chili flakes, 1 tablespoon coconut sugar, 2 tablespoons lime juice, and 1/2 teaspoon salt in a blender. Blend on high speed for 1-2 minutes, or until the sauce is completely smooth and creamy. If the sauce is too thick, add another tablespoon of water and blend again.
7. 7Arrange the cooked vegetables (potatoes, green beans, spinach, cabbage, carrots) and blanched bean sprouts on a serving platter. Top with the baked 1 block tempeh slices. Drizzle generously with the prepared sunflower seed sauce.

Substitutions

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