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Vegan Gado-Gado with Sun-Dried Tomatoes

Vegan Gado-Gado with Sun-Dried Tomatoes

Course: Mains



  • 2 tsp Vegetable oil
  • 2 Onions diced
  • 4 cloves Garlic thinly sliced
  • 2 cups Mock "chicken" pieces, torn into shreds or sub with tofu or tempeh
  • 4 cups Green beans ends trimmed, cut in half
  • 1 cup Boiling water
  • 1 cup White rice uncooked
  • 2 Bell peppers chopped
  • 1/3 cup Sun-dried tomatoes in oil drained, chopped
  • 1/3 cup Sodium-reduced soy sauce or sub with tamari
  • 2 tsp Sambal oelek

Peanut sauce

  • 1/2 cup Peanut butter
  • 1/3 cup Water
  • 1 clove Garlic
  • 1 tbsp Sodium-reduced soy sauce or sub with tamari
  • 1/2 Lime juiced
  • 1 tsp Brown sugar lightly packed


  • To a large pan on high heat add the oil, onion, and garlic, sautéing for 5 minutes. Add a small splash of water as needed to deglaze the pan.
  • Add the mock chicken pieces. Continue to cook until lightly golden, about 5 minutes. Then transfer to a bowl.
  • Returning the same pan to the heat, add the green beans and boiling water. Cover with a lid and cook at a gentle simmer for 7 minutes. The steam will cook the beans, even if they are not completely submerged.
  • Meanwhile, cook the rice according to the package instructions.
  • Add all the ingredients for the peanut sauce to a food processor and blend until smooth*.
  • Returning to the pan with the green beans, add the bell pepper, cover, and cook for another 5 minutes. It's okay if about 1 - 2 Tbsp of water remains at the end but if there is any excess beyond that, drain it.
  • Add the onion and mock chicken mixture back into the pan, along with the sun-dried tomatoes, soy sauce, and sambal. Cook until heated through.
  • Serve with rice, top with the peanut sauce, and enjoy!


* Alternatively, mix all of the ingredients in a bowl, with the garlic crushed in.
Recipe adapted from Pick Up Limes
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