Saturday, 28 May 2016

Indonesian vegetable salad

Enjoy this Indonesian salad of lightly steamed vegetables, with a creamy peanut sauce


1 medium potatoes (cubed)

1/2 medium carrot (slices)

1/4 cup green beans
1/4  cup shredded cabbag
1/4 cup bean sprouts

100g / 3.5oz tempeh (replace)


1 Tbsp peanut butter

1 tsp soy sauce

2 tsp brown sugar

2 tsp fresh lemon or lime juice

1 Tbsp coconut milk (lite is fine, if you prefer or substitute water)

2 Tbsp water
Red chilli flake to taste

1/2 clove crushed garlic


Combine all ingredients in a small saucepan. Heat over medium heat until sauce begins to bubble and thicken.

Cut the tempeh into thin slices and fry in a little canola oil and soy sauce until crisp. Set aside.

Place potato in a steamer basket. Steam, covered, over boiling water for 5 minutes or until almost tender. Add beans and carrots. Steam, covered, for 2 minutes. Add cabbage and bean sprouts. Steam, covered, for 1 to 2 minutes or until cabbage just begins to wilt.

Arrange vegetables on a serving plate. Place tempeh over vegetables. Drizzle with peanut sauce, top with chilli and serve.

Recipe from VeganEasy

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