Step 1

For the Salad: Place a steamer insert in a large pot and add a few inches of water to come to a level below the insert. Add tempeh, cover, bring to a simmer and cook for 12 minutes. Use tongs to gently remove tempeh and set aside.

Step 2

Using same pot and steamer insert, add the potatoes and steam until tender, about 15 minutes. Check water level and top off as needed. Remove potatoes and set aside. Halve them when cooled.

Step 3

Using same pot and steamer insert, add the green beans and steam until just tender, but still very bright green, about 5 minutes. Remove and place in ice water to cease cooking.

Step 4

While the potatoes and beans are steaming, sauté your tempeh. Heat the oil in a skillet over medium heat. Add tempeh, season with salt and pepper, and cook until golden brown on each side, abut 5 minutes total; set aside when done.

Step 5

For the Sauce: Whisk together the water and FreeFod Garlic Replacer in a medium-sized saucepan until dissolved; set aside.

Step 6

Grind the peanuts in a food processor fitted with a metal blade until finely ground. There might be some peanut dust and some larger pieces; that is exactly what you want. Scrape into the saucepan and then also add the ¾ cup (180 ml) coconut milk, 2 tablespoons ketjap manis, 2 tablespoons lime juice and ½ teaspoon sambal. Heat over low-medium heat and cook, stirring often, until combined and thickened a little bit, just a few minutes. Remove from heat and cool to room temperature.

Step 7

Assembly: On a large platter arrange the cooled cooked vegetables, tempeh and raw vegetables. Give the sauce one last stir, taste and adjust flavor and texture as desired by adding more of the needed ingredient – water and/or coconut milk to thin it out; more sambal for heat; more lime for acidity, salt etc. Your Low FODMAP Gado-Gado is ready to serve; set out shrimp crackers alongside. Encourage diners to take what they like and top with peanut sauce.