Vegan Indonesian Gado-Gado

4 servings Serving
30 MIN Duration
Challenging Difficulty


2 packs Garden Gourmet Vegan Balls
200 g white rice
200 g pointed cabbage
200 g green beans
1 medium carrot
1 cucumber
75 g bean sprouts
1 shallot (for the sauce)
1 big garlic clove (for the sauce)
1 tbsp oil (for the sauce)
3 tbsp chunky peanut butter (for the sauce)
2 tbsp sweet soy sauce (for the sauce)
250 ml coconut milk (for the sauce)
1 tbsp sambal oelek (for the sauce)
Serve with: crispy fried onions, emping, seroendeng, peanut sauce and sambal
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Bring a pan with plenty of water and some salt to the boil to blanch the vegetables. Peel the carrot and cut it into slices. Remove the ends of the green beans and cut them in half. Cut the pointed cabbage into strips and the cucumber into slices or sticks.

Cook the rice according to the instructions on the package. Blanch the vegetables (except the cucumber) separately in boiling water. Rinse them on a sieve under cold water and pat dry.

For the peanut sauce: finely chop the shallot and garlic and fry them in the oil until translucent. Add the peanut butter and coconut milk and stir until smooth and bring to a boil. Season with soy sauce and sambal.

Brown the Indian balls on all sides according to the instructions on the package. Divide the beans, carrot, bean sprouts, pointed cabbage, cucumber and Indian balls with the warm rice.

Serve with the peanut sauce and fried onions, emping, seroendeng and sambal.

Nutritional Information
Typical values
Per Serving
572.06 Kilocalories
71.45 grams
33.37 grams
18.04 grams