Vegan Satay Skewers
These satay skewers are a vegan take on the classic satay chicken. Satay sauce is a delicious peanut flavor sauce in Asian cuisine. There are many versions of the sauce, some being spicy and aromatic, some are mild and creamy.
Meat skewers are a great snack or protein to add to a dish for a main meal. But obviously we are making meat free skewers.
For this recipe I used my home-made seitan which I tore into little pieces suitable for skewering. If you’d like to have a go at making seitan, feel free to check out the seitan part of THIS recipe to see how I made my seitan. Alternatively, you can just use shop bought vegan chicken or even tofu.
If you have time, I recommend marinating your chicken for up to 24 hours for maximum flavour.
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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Chicken skewers ingredients and substitutes-
- Vegan chicken- For this recipe I used my homemade seitan, you can find the link to the seitan recipe HERE. This will work with your favourite shop bought vegan chicken, tempeh or tofu.
- Coconut milk- Full fat tinned coconut milk is best for this. This gives a subtle coconut flavour and carries the other flavours to marinate the protein. You can also use light tinned coconut milk too.
- Smooth peanut butter- I use peanut butter that is just 100% peanuts with no added ingredients. Smooth is best as the excess marinade will also be used to make the sauce drizzle to go on after cooking.
- Light soy sauce- For a salty element to the marinade I used light soy sauce. You can use salt instead but I recommend not to add dark soy sauce as its too rich and heavy for the sauce.
- Maple syrup- Any syrup will work here to bring a sweetness to the sauce.
- Garlic & ginger paste- I use a jarred garlic and ginger paste for ease but feel free to use powdered or fresh minced garlic and ginger.
- Turmeric powder- Turmeric adds colour, giving that bright signature satay sauce colour.
Vegan chicken satay skewers
Ingredients
- 250 g Vegan chicken
For the marinade/sauce
- 200 ml Coconut milk canned
- 3 tbsp Smooth peanut butter
- 1 tbsp Lime juice
- 2 tsp Light soy sauce
- 1 tsp Maple syrup
- ½ tsp Garlic paste
- ½ tsp Ginger paste
- ½ tsp Cumin powder
- ¼ tsp Turmeric powder
Instructions
- Mix together all of the marinade ingredients.
- Pop the vegan chicken pieces in a bowl and pour on half of the marinade.
- Leave to marinate in the fridge for at least and hour and up to 24 hours for maximum flavour.
- When ready to cook preheat the oven to 180C.
- Thread the marinated protein onto the skewers and add to a lined baking tray to bake for 15 minutes.
- Whilst baking the skewers add the remaining marinade to a sauce pan and cook on low heat until thickened.
- Remove the skewers from the oven, top with the sauce and serve topped with some crushed peanuts.
Notes
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