The rich culinary traditions of Indonesia offer a deep well of inspiration for plant-based cooking. Two standout recipes showcase how simple, wholesome ingredients can be transformed into deeply satisfying meals, perfect for cooler weather.
First, consider a warming interpretation of gado-gado. This classic salad is re-envisioned here not as a cold dish, but as a comforting assembly of warm, marinated tofu and tempeh alongside tender potatoes, celeriac, and fresh vegetables, all brought together with a rich, spiced peanut sauce. The sauce, which can be prepared in advance, ties the elements together with its creamy texture and complex flavor. Topped with halved boiled eggs and crispy shallots, it’s a nourishing and complete dish that feels both familiar and new.
The second recipe highlights the versatility of pearl barley, a nutritious grain. In this preparation, it forms the foundation of a savory, one-pot curry. The barley simmers in a fragrant coconut broth infused with chillies, lemongrass, and makrut lime leaves, absorbing the spices beautifully. Cubes of tempeh add a satisfying texture and rich, umami depth to the pot. Finished with peas and spinach, the result is a hearty, aromatic curry that demonstrates how traditional flavors can adapt to create something uniquely comforting.
Both dishes are straightforward to prepare, relying on building layers of flavor through spices and slow simmering. They represent a approach to vegetarian cooking that is rooted in substance and tradition, proving that plant-based meals can be every bit as robust and flavorful as any other.
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Winter Gado-Gado with Peanut Sauce
Prep: 20 min | Cook: 25-30 min | Serves: 4-6
For the Marinade:
3 garlic cloves, finely chopped
2 tsp ground coriander
1 shallot, finely grated
1 tsp salt
100ml water
For the Salad:
150g firm tofu, 1cm cubes
100g tempeh, 1cm cubes
12 new potatoes
1 small celeriac, peeled and cut into 2.5cm cubes
4 eggs
50g french beans, 1cm pieces
50g shredded cabbage
1 carrot, grated
20g beansprouts
Salt
2 tbsp crispy shallots
Rice crackers, to serve (optional)
For the Peanut Sauce:
2–3 red bird’s eye chillies, finely chopped
2 garlic cloves, finely chopped
2 tbsp coconut sugar
100g peanut butter
3-4 tbsp tamarind paste
Salt
1. Combine all marinade ingredients in a bowl. Add tofu and tempeh cubes, mix well, and set aside for 10 minutes.
2. Boil the potatoes and celeriac in salted water for 12 minutes. In a separate pan, cover eggs with cold water, bring to a boil, and cook for 6-7 minutes. Transfer eggs to cold water, then peel once cool.
3. Drain half the water from the potato pan. Return to medium heat, add the marinated tofu mixture and green beans. Cover and cook for 4-6 minutes. Stir in cabbage, carrot, and beansprouts, cover, and cook for 2-3 minutes more.
4. For the sauce, combine all ingredients in a saucepan with 150ml cold water. Mix until smooth, bring to a gentle simmer, and cook for 2-3 minutes. Season with salt.
5. Drain the cooked vegetables. Halve the potatoes. Arrange all vegetables on a platter, season lightly. Halve the eggs and add to the platter. Top with crispy shallots.
6. Serve warm with the peanut sauce and rice crackers on the side.
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Pearl Barley and Tempeh Coconut Curry
Prep: 10 min | Cook: 35-45 min | Serves: 4–6
2 tbsp coconut oil
1-2 large banana shallots, thinly sliced
4 garlic cloves, finely chopped
2-3 red bird’s eye chillies, finely chopped
2 large red chillies, finely chopped
1 lemongrass stalk, crushed and knotted
4 makrut lime leaves
1 tsp ground coriander
1 tsp ground turmeric
200g pearl barley, rinsed
Salt and black pepper
200g tempeh, 1cm chunks
400ml coconut milk
100g frozen peas
100g fresh spinach leaves
Rice, to serve
1. Heat coconut oil in a medium saucepan over medium heat. Fry shallots and garlic for 3 minutes. Add all chillies, lemongrass, lime leaves, coriander, and turmeric, stirring for a minute.
2. Add the rinsed pearl barley to the pan. Pour in 750ml cold water and bring to a boil. Season with salt and pepper, then add the tempeh. Reduce heat and simmer for 30-35 minutes, until the barley is tender and most liquid is absorbed.
3. Stir in the coconut milk and frozen peas. Bring back to a boil and cook for 2-3 minutes. Add the spinach and cook for a final minute until wilted. Season to taste.
4. Remove and discard the lemongrass stalk and lime leaves. Serve hot with rice.
