Vegan Skewers
Satay or sate are skewers, marinated and grilled often served with peanut sauce that many Asian countries have their version of. This recipe is a Thai style satay made completely vegan.
For this recipe I used shop bought seitan but the recipe also works with tofu, tempeh or any shop bought vegan chicken.
The seitan is marinated in a vibtant yellow, spiced coconut milk marinade full of flavour, skewered and grilled and served with the most delicious Thai style peanut sauce.
The skewers can be baked, grilled or cooked on the bbq which makes for a great dish for the summer BBQ table!
Reasons you will love these satay chicken skewers-
HIGH PROTEIN- The seitan packs in an amazing 75g of protein per 100g making the skewers a great source of protein.
VERSATILE- You can eat these skewers as a snack, have them with rice and veggies for a main meal, put them in a wrap, have them as part of a summer BBQ, or in a salad. The possibilities are almost endless!
FLAVOURFUL- Marinating the protein beforehand ensure maximum flavours when it comes to cooking time.
EASY- It really is a matter of whipping up a marinade, popping in the vegan chicken, skewering, cooking and topping with the sauce!
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Ingredients you'll need for vegan satay-
- Vegan chicken- I used shop bought seitan. You can use vegan chicken, tempeh or tofu.
- Coconut milk- Full fat or lower fat are both fine- try to look for the highest percentage of actual coconut as some have very little coconut content.
- Turmeric – Turmeric powder gives the satay a vibrant color.
- Garlic - Fresh is best but jarred minced garlic is okay too.
- Soy sauce - Light soy sauce is best to give a salty, savory flavor.
- Curry powder - Use your favorite. I use a mild curry powder but use spicy if you like spice.
- Smooth peanut butter - Smooth or crunchy depending on your preference.
- Thai red curry paste - A good Thai brand curry paste is best (double check its vegan as some have fish sauce).
Satay rice bowl
This recipe makes a great satay skewer for a snack off the grill but my favorite way to eat them is actually without the skewer, drizzled with the peanut sauce and paired with fluffy white rice and garlic and soy sauce bok choy. This is actually one of my favorite week night meals and it reheats beautifully the next day for a work lunch too!
Vegan chicken satay skewers
Ingredients
- 400 g Vegan chicken
For the marinade
- 150 ml Coconut milk
- 1 tsp Turmeric powder
- 1 Clove minced garlic
- 1 tbsp Light soy sauce
- 1 tsp Curry powder
For the sauce
- 250 ml Coconut milk
- 2 Heaped tbsp Peanut butter
- 1 tbsp Light soy sauce
- ½ Lime juice
- 1 tbsp Thai red curry paste
- ½ tsp White sugar
- 1 clove Minced garlic
Instructions
- Mix together all of the marinade ingredients.
- Pop the seitan pieces in a bowl and pour on the marinade, mix well and leave to rest (the longer the better up to 24 hours).
- For the sauce add everything into a sauce pan and simmer whilst whisking until lump free and slightly reduced- turn off the heat and set to one side.
- Thread the seitan onto the skewers and fry in a pan until golden on both sides.
- Serve up the skewers drizzled with the peanut sauce and enjoy!
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