• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Punks
  • Recipes
  • Resources
  • About us
  • Work with us
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • Resources
  • About us
  • Work with us
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Resources
    • About us
    • Work with us
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Indonesian

    Vegan Gado Gado In 15 Minutes

    Published: Jun 1, 2021 by Jess & Dan · Modified: Jun 1, 2021 · This post may contain affiliate links

    20 shares
    Jump to Recipe Print Recipe
    A Pinterest image with a title in the middle and 2 images of the salad bowl, one on top and one on the bottom

    With just a few simple ingredients and 15 minutes of your time, you will have some delicious vegan gado gado on the table! Gado gado is a classic Indonesian recipe straight from the shores of Bali. It’s packed full of green veggies, is super nutty and indulgent.

    Dan holding a white bowl of vegan gado gado up against his leopard print  top, there's a streak of sunlight shining on his top above the bowl
    Jump to:
    • 📋 Ingredient Notes
    • 🔪 Step by Step Instructions
    • 👨‍🍳 Expert tips
    • 💭 FAQs
    • 🥗 What to serve with it
    • 🇮🇩 Other Indonesian recipes to try
    • 🇮🇩 More Indonesian recipes to try
    • 📖 Recipe
    • 💬 Comments

    We love it as a post-workout meal because peanuts are a great source of protein. Plus all the veggies are a great source of vital nutrients!

    Give this recipe a go if you fancy an authentic Indonesian meal that’s dead simple to make.

    A close up on a white bowl of gado gado salad with spoons to the left hand side resting in front of the bowl and some peanut sauce in the background along with another bowl of salad

    📋 Ingredient Notes

    For the sauce:

    Peanuts - unsalted and with the skin on, if possible.

    Kecap manis - AKA sweet soy sauce. Alternatively, use a mixture of soy sauce and maple syrup if you can’t find it. Find out the best sweet soy sauce substitutes.

    Palm sugar. If you can’t find palm sugar, any other kind is fine.

    For the salad:

    Shallots - peeled and roughly chopped.

    Cabbage - finely sliced.

    Beansprouts.

    Green beans - chopped into 1 inch (2.5cm) pieces.

    🔪 Step by Step Instructions

    1. Begin by toasting the peanuts in a warm saute pan. You don’t need to use any oil for this. 
    2. The peanuts are done once they look golden, which should take between 3 and 5 minutes. Be sure to keep them moving while they are toasting so that they don’t catch - you can do this using a wooden spoon or just by shaking the pan.
    3. Once the peanuts are done, chuck them into a cup blender along with all of the other sauce ingredients. Blend everything together until you have a smooth sauce. Set this to one side.
    4. Now take a small amount of oil and warm it in the saute pan. Once the oil is warm, add the shallots and fry them until they are soft.
    5. Heat up a saucepan full of water, and simmer the green beans for one minute. After 30 seconds, add the cabbage to the pan. 
    6. Once you’ve reached your one minute cook time, turn the heat off and drop the bean sprouts into the pan. Drain everything immediately.
    7. Put the veggies into a large bowl and mix with the peanut sauce and shallots. It’s important to use a big bowl rather than the still-hot pan, as you don’t want the veggies to cook any further. Vegan gado gado is supposed to be nice and crunchy.
    8. Make sure that everything is well coated, top with crushed peanuts, and enjoy!

    👨‍🍳 Expert tips

    Is gado gado vegan?

    Usually gado gado contains egg so it’s not vegan. Our recipe doesn’t have any egg in it though, so it’s totally vegan friendly. And contrary to popular belief, there’s plenty of protein in a plant-based diet. This dish proves it as 200g of peanuts contain 52g of protein! 

    Peanuts

    We’d recommend using skin-on peanuts for vegan gado gado if you can. The skin gives a lovely rich colour when they’re blended up. Plus, the skins are full of antioxidants so they are worth eating! Don’t worry though, the peanuts (and the skins) get ground up, so you won’t have random peanut skins throughout the salad.

    Kecap manis

    Kecap manis is a staple ingredient in Indonesian cooking - it’s a sweet soy sauce which is quite syrupy in texture. You can usually find it in the world food section of the supermarket. If you can’t find any you can use a blend of maple syrup and soy sauce instead.

    Simmer time

    The simmer time for the vegetables is very short. When you’re making vegan gado gado it’s important that the veggies are super crunchy (almost raw), but warm. Some salads call for you to blanch the veg, which means simmering and then plunging into ice-cold water. This recipe should be served warm, which is why we don’t blanch.

    A glass jar filled with peanut sauce with a spoon in it, resting on a pink tea towel with two white bowls to the side and in the background
    Gado gado sauce is so easy to make and is accidentally vegan!

    💭 FAQs

    Is gado gado spicy?

    Yes, it’s medium spicy (depending on how spicy your chillies are). You can make it less spicy by using fewer chillies.

    Can I make this ahead of time?

    You can make the sauce ahead of time, but we’d recommend not cooking the veggies until you want to eat them. Once the veggies and sauce are mixed together, they’ll keep for about a day in the fridge before going soggy. Vegan gado gado is definitely best made and eaten fresh.

    Where does gado gado come from?

    Gado gado comes from Indonesia. Our vegan gado gado is based on an authentic recipe we learned in Bali at an amazing cooking school. They created a totally vegan class for us, in order to still showcase Balinese food.

    🥗 What to serve with it

    Rice crackers

    Rice crackers are perfect if you want to add an extra crunch to your vegan gado gado! They’re also perfect as a before-dinner snack food, just don’t eat the whole bag.

    Gado gado tofu

    Adding some tofu is a great way to make this meal a little more hearty and substantial, and then you've got Gado Gado Tofu. Plus tofu is great with basically everything. Just fry off the tofu until golden, and mix with the peanut sauce along with the vegetables.

    Vegan fried egg

    Traditionally, gado gado is served with a boiled egg. So if you want to make your vegan gado gado as authentic as possible, add a vegan fried egg or vegan boiled egg per serving.

    🇮🇩 Other Indonesian recipes to try

    Vegan nasi goreng

    Balinese Vegetable Curry

    Balinese Spice Paste

    Nasi Uduk

    Urab Sayur

    🇮🇩 More Indonesian recipes to try

    • Jackfruit curry in a brown bowl with white rice and fresh red chilli on top, sat on top of a white doily with spoons to the right
      Easy Indonesian Jackfruit Rendang
    • Chunks of air fried tempeh in a basket lined with parchment paper.
      Easy Crispy Air Fryer Tempeh (No Oil Option)
    • Vegan mi goreng on a grey plate with rice crackers and vegan satay with soy sauce in the background
      Vegan Mi Goreng in 15 Minutes [with step-by-step instructions]
    • Tempeh kecap in a woven basket on top of parchment paper.
      Crispy Indonesian Tempeh Kecap

    Did you make this recipe? Leave a review and a rating below, or tag us in your photos on Instagram! Alternatively, bookmark it in your browser or save to Pinterest for later.

    If you love our content, please consider supporting it by buying us a coffee.

    📖 Recipe

    A bowl of vegan gado gado salad topped with green beans, lime halves and peanuts. The angle of the photo is diagonal and there is a ramekin of peanut sauce pointing towards the bowl, and another bowl of salad in the background

    Vegan Gado Gado In 15 Minutes

    Vegan Gado Gado is a delicious, fragrant and spicy Indonesian salad, ready in under 15 minutes!
    5 from 1 vote
    Save Saved! Print Pin Rate
    Course: Lunch
    Cuisine: Indonesian
    Prep Time: 7 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 12 minutes minutes
    Servings: 4
    Calories: 411kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary

    For the sauce:

    • 200 g peanuts skin on
    • 2 tablespoon kecap manis *see notes for alternative
    • 4 cloves garlic
    • 2 bird eye chillies
    • 1 tablespoon palm sugar or brown sugar
    • 1.25 cup water
    • ½ teaspoon salt
    • 1 tablespoon lime juice

    For the salad:

    • 4 shallots - peeled and roughly chopped
    • 400 g cabbage - finely sliced
    • 200 g beansprouts
    • 200 g green beans - chopped into 1 inch / 2.5cm pieces

    Instructions

    • Put the peanuts (skin on) in a saute pan over a medium heat, without oil.
    • Toast for 3-5 minutes, until golden. Shake or stir them in the pan so theat they don’t burn.
    • Put the roasted peanuts and all of the other sauce ingredients in a cup blender and blend until smooth.
    • Add a splash of oil to the saute pan. Pop in the chopped shallots and fry until soft.
    • Fill a saucepan full of hot water and simmer the green beans for 1 minute. After 30 seconds, add the cabbage to the pan.
    • Immediately turn the heat off and drop the bean sprouts into the pan, then drain it all straight away.
    • In a large bowl, mix the vegetables with the peanut sauce and shallots. Don’t mix it together in the pan, as it will still be warm. It needs to be mixed in a fresh bowl that isn’t hot, so the vegetables don’t continue to cook.
    • Top with crushed peanuts, a slice of lime and enjoy!

    Notes

    • Palm sugar is completely different to palm oil. They are manufactured in completely different ways, as stated by the Orangutan Foundation. However, if you don't have palm sugar, brown sugar is the best replacement.
    • The vegetables should be crunchy, so follow the instructions as closely as possible to ensure they don't go soggy.
    • If you don't have kecap manis, use 1 tablespoon soy sauce and ½ tablespoon maple syrup.

    Nutrition

    Calories: 411kcal | Carbohydrates: 37g | Protein: 18g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Sodium: 501mg | Potassium: 827mg | Fiber: 10g | Sugar: 18g | Vitamin A: 474IU | Vitamin C: 57mg | Calcium: 136mg | Iron: 4mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!

    More Vegan Indonesian Recipes

    • Kecap manis in a wooden bowl with a wooden spoon.
      The Best (and Worst) Kecap Manis Substitutes
    • Satay sweet potato curry in a bowl on a tray with condiments around it
      Satay Sweet Potato Curry
    • Square image of sayur lodeh in a bowl with more bowls around it
      Easy Sayur Lodeh (vegetables in coconut milk)
    • Close up of sambal goreng in a white bowl with small pots surrounding it, in a square image
      Easy Indonesian Sambal Goreng in 15 Minutes
    20 shares

    Reader Interactions

    Comments

    No Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A Pinterest image with a title in the middle and 2 images of the salad bowl, one on top and one on the bottom
    Jess and Dan wearing sunglasses, sat against a painted brick wall

    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

    More about us →


    An image showing all the publications we've been shared in, including: Veganuary, LiveKindly, Vegan Food & Living and Plant Based News, amongst others.

    Never miss a recipe again!

    Subscribe to our newsletter to get our latest recipes and news direct to your inbox.

    Thanks for signing up!

    Keep your eyes peeled for brand new recipes to your inbox very soon.

    In the meantime, why not connect with us on Instagram and Facebook?

    .

    Seasonal Recipes

    • Pumpkin spice syrup in a glass jar.
      The Best Simple Homemade Pumpkin Spice Syrup Recipe
    • Stuffed acorn squash with quinoa, kale and sage.
      Stuffed Air Fryer Acorn Squash with Quinoa
    • Vegan pumpkin soup in a bowl, with oat cream on top and chillies and coriander. Set on top of a blue towel with a lime in the background and spoon to the left.
      Vegan Pumpkin Soup with Thai Red Curry Paste
    • Butternut squash curry in a bowl with bread, lime and coriander.
      13 Best Indian Butternut Squash Recipes (curry + more)
    • A bowl with handles full with vegan stew and dumplings, a pot of vegan vegan in the background along with another smaller bowl of stew
      Hearty Vegan Stew and Dumplings
    • Satay sweet potato curry in a bowl on a tray with condiments around it
      Satay Sweet Potato Curry

    Popular Recipes

    • Battered enoki mushrooms with Gochujang mayo.
      Crispy Fried Enoki Mushrooms with Spicy Dipping Sauce
    • Thai vegetable stir fry on a white oval plate. Broccoli, carrots cabbage and mushrooms and cashews can be seen. Set on a pink background.
      Thai Vegetable Stir Fry in 15 minutes
    • Aubergine curry with cauliflower with spoons, friend Indian snacks and Indian bread.
      Roasted Aubergine and Cauliflower Curry (Easy)
    • Two jars of Biscoff overnight oats topped with yoghurt and a biscuit. With a spoon.
      Easy Biscoff Overnight Oats (4 Ingredients)
    • Vegan egg mayo sandwich cut in half
      Vegan Egg Mayo Sandwich
    • Best Vegan Carbonara

    Footer

    A Pinterest image with a title in the middle and 2 images of the salad bowl, one on top and one on the bottom

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Affiliate Disclaimer
    • Terms of Service

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Us
    • Contact Us
    • Work With Us

    Vegan Punks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising & linking to Amazon.com.

    Copyright © 2024 Vegan Punks®

    20 shares