Vegan Gado Gado with Sun-dried Tomatoes

This is Robin's specialty, and one of my favourite repeat meals. It's a variation of the classic Indonesia Gado Gado, with a creamy peanut sauce. And yes indeed, there are sun-dried tomatoes in this stir-fry dish, which may seem strange, or at least I thought so when I first saw Robin add some in... I thought he thought he was making some kind of pasta or something! But seriously, it adds some incredible flavour to this dish and I wouldn't recommend skipping it.

If peanut isn't your thing, or you're allergic, try using tahini for a nut-free sauce!

Watch How To Make It Here

This recipe starts at 5:53



vegan Gado Gado with Sun-dried Tomatoes

Recipe PDF

▸ ▹ Vegan, gluten-free

Yield: 4 servings Prep Time: 10 min Cook Time: 30 min Total Time: 40 min


2 cups cooked rice

2 tsp oil

2 medium red onions, diced

4 cloves garlic, thinly sliced

1.25 cups (175 g) mock chicken meat replacement

4 big handfuls green beans, ends cut, cut in half

2 red bell peppers, chopped

1/3 cup (roughly 7) sun-dried tomatoes in oil, coarsely chopped

1/3 cup (80 ml) sodium-reduced soy sauce

2 tsp (10 ml) sambal (or more if you like the heat)

INGREDIENTS: peanut sauce

1/2 cup (125 ml) 100% pure peanut butter

1/3 cup (80 ml) water

1 clove garlic

1 Tbsp (15 ml) soy sauce

1/2 lime, juiced

1 tsp (5 g) raw or brown sugar


  1. To a large pan on high heat add the oil, onion and garlic, sauteing for 5 minutes. Add a small splash of water as needed to deglaze the pan.

  2. Add the mock chicken pieces. Continue to saute until lightly golden. About 5 minutes. Remove from the pan and transfer to a bowl.

  3. In the same empty pan, add 1 cup of boiling water and the green beans. Cover with a lid and reduce the temperature so the beans simmer in the water. The steam generated will cook the beans, even if they are not completely submerged. Cook for about 7 minutes.

  4. While the beans are cooking, prepare the peanut sauce. Add all the ingredients to a food processor and blend until smooth.

  5. Back to the pan, 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, drain it.

  6. Add back to the pan the onion/chicken mixture, sundried tomatoes, soy sauce and sambal. Stir for a couple minutes until everything is heated through. Serve with rice or other grain of choice, top with the peanut sauce, and garnish with some cilantro. Enjoy!


  1. Storage: keep in an air-tight container for up to 4 days in the fridge.

  2. Variations: try the stir fry with broccoli or carrots, and the sauce with almond butter or tahini.


Did You Try This Recipe?

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❤ Sadia