Vegan Crispy Potato & Peanut Traybake
Updated: Aug 11, 2021
Gado Gado is an absolutely delicious Indonesian salad of potatoes and greens, usually with boiled eggs and a spicy peanut dressing! This was my inspiration when developing this traybake - something filling and crispy, but spicy, fresh, crunchy and completely vegan! As with all of my traybake recipes, this one is super simple - just throw the ingredients in a roasting tin, bake in the oven, then whip up the sauce and serve! Enjoy!
Notes: if you wish you can add some protein to the recipe, chicken breast and thighs or firm tofu will work well. Simply add to the roasting tin with the vegetables and bake. To make it more like a traditional Gado Gado, serve it with boiled eggs, tofu or tempeh.
750g potatoes, halved
1 broccoli, broken into florets
300g green beans, topped and tailed
1 red onion, cut into wedges
1 garlic clove, crushed
2 tsp salt
1 tsp herb mix
freshly cracked black pepper, to taste
2 tbsp olive oil
2 heaped tbsps crunchy peanut butter
1/3 cup coconut milk
2 tbsp soy sauce
1 garlic clove, finely diced
1 thumb sized knob of ginger, finely diced
1 red chilli, sliced
2 tsp lime juice
1 tsp salt
To serve (optional):
salted peanuts, roughly chopped
fresh coriander, roughly chopped
Preheat the oven to 180°C fan/200°C.
Mix the potatoes and onion with the oil, herbs, pepper, and salt in a roasting tin or tray, then transfer to the oven and cook for 50 minutes.
While you are waiting make the peanut sauce: combine all ingredients in a small bowl and mix to combine, until you have a thick sauce. Taste for seasoning, and adjust with more lime juice or soy sauce if you wish.
After 50 minutes, or until the potato is soft when poked with a fork, add the green beans and broccoli to the roasting tin. Add a little more oil, then return to the oven and bake for a further 20 minutes.
To serve: Remove traybake from oven, sprinkle with peanuts and herbs (if using), then top with spoonfuls of the peanut sauce. Enjoy!