‘Gado Gado’ Rolls With Crispy Tempeh & Peanut Sauce.
Blanch the cabbage leaves so that they are malleable, and won’t tear when folding into rolls.
Add a slice of tempeh, some carrots, crunchy bean sprouts, a couple blanched scallions,and a few springs of coriander to the cabbage leaf.
Roll it up tightly.
Slice the roll in half and dip into peanut sauce! the main provider of flavor in this primarily textural dish.
A satisfying and nutritious ‘leftover lunch’ to bring to work/school – instead of your usual sandwich!
This whole food, plant-based recipe was inspired by the flavorful cuisine of Bali, Indonesia – where I had the pleasure of visiting last year. Indonesia is the home of Tempeh – a protein-packed fermented soybean ‘cake’ with a distinct texture, and slightly nutty, umami flavor. It is found in many regional dishes, including Gado Gado – a salad made with blanched vegetables including cabbage, green beans, bean sprouts, hard-boiled egg, fried tofu, tempeh, and peanut dressing. My ‘winter version’ of summer rolls aka rice paper rolls, this recipe is composed of mostly cooked, warming ingredients instead of raw. Seeing as cabbage is significantly more nutritious than rice paper wrappers, these rolls are an even healthier choice!
– Green cabbage, 1 small head
– Tempeh (Organic & GMO-free), 1 block defrosted
– Carrots, 4 medium
– Bean Sprouts, 2 cups
– Scallions, 1 bunch
– Coriander, 1 bunch (well washed)
– Braggs Aminos (or low sodium soy sauce), 4 tablespoons
– Orange, juice from 1/2 small fruit
– Natural peanut butter, 2 tablespoons
– Maple syrup, 3 tablespoons
– Ginger, 1-inch knob chopped
– Garlic, 3 cloves minced
– Sriracha or hot sauce to taste
Mix the ingredients in blender until smooth. Taste and adjust to your preferences.
– Find my peanut sauce recipe HERE
- Prep the peanut sauce and set aside. Note: The tempeh marinade uses some of the same ingredients as the peanut sauce, so keep them out.
- Make the tempeh marinade. Set aside.
- Slice the tempeh into thin strips and coat in the marinade for 20-30 minutes.
- Bake the marinated tempeh on a lined baking sheet for about 20 minutes at 350 degrees, until slightly crispy. Set aside.
- Cut the bottom/stem off the cabbage. Steam the whole head in salted water, covered – which allows the leaves to peel off more easily. Peel off about 10 leaves from the head, and steam them individually for another 30-seconds – until they are pliable enough to roll. Set aside.
- Blanch the scallion tops in salted water for about 30-seconds. Set aside. Note: Use the sharper white scallion bottoms in a stir-fries or soups!
- Using a julienne peeler, slice the carrots into thin strands. Set aside.
- Pick the coriander leaves off the stems and set aside. Note: Please don’t throw out the coriander stalks! they are packed with flavor. Chop them up and add to soups, hummus, salads, stir-fries etc.
- Leave the bean sprouts raw or blanch them in water – if you prefer a softer texture.
- Assemble the rolls by adding each component to the cabbage leaves, careful not to overfill. Slice the rolls in half and enjoy them with the peanut sauce!
– Tempeh is packed with plant-based protein, also rich in vitamins, minerals, fiber, and probiotic benefits being made from fermented soybean. As with all soy foods, it is important to purchase organic/GMO-free products – for optimal health. For more info on tempeh production, check out my post HERE!
– Cabbage is a very good source of vitamin C and fiber. It also contains calcium, iron, magnesium, potassium, manganese, B vitamins and vitamin K. Cabbage, like all cruciferous vegetables (broccoli/cauliflower/brussels sprouts/bok choy/kale etc.) contains glucosinolates, a unique anti-cancer compound.
– Peanuts are rich in plant-based protein, heart-healthy unsaturated fats, fiber, iron, calcium, potassium, magnesium, zinc, Vitamin E, and B Vitamins.
– Scallions are high in vitamin C, K, B vitamins, iron, potassium, calcium, and fiber.
– Carrots are high in vitamins A,C, K, potassium, and fiber.
Find a similar tempeh cabbage recipe on my blog here!