Tempeh is an amazing vegan protein source. Made from fermented soy beans, it offers the same protein content as a serving of meat, and it even contains probiotics to improve gut health and digestion. This tempeh satay with peanut sauce is full of flavour and a real crowd-pleaser.
Ingredients
1 c roasted peanuts
3 cloves garlic
4 cloves shallots
1 T coconut sugar
1 T red chili flakes
1 T ginger (grated)
1⁄2 lime (juiced)
2 1⁄2 T sweet soy sauce
1 c chicken stock
4 T light coconut milk
1 package of organic tempeh (cubed)
1 shallot (chopped)
2 cloves garlic (chopped)
1 T sweet soy sauce
1 T regular soy sauce
2 t lime juice
1 T coconut oil (melted)
salt and pepper (to taste)
Instructions
Peanut Sauce instructions
- Grind chilies, garlic, shallot, coconut sugar, and ginger in a large mortar and pestle or food processor until a thick paste forms.
- Add the roasted peanuts and continue to grind into a thick paste.
- Place the peanut paste in a hot pan over medium heat, add chicken stock, soy, and coconut milk, and simmer until mixture thickens.
- Serve with lime alongside tempeh satay.
Will keep in the fridge for up to 1 week.
Tempeh Satay instructions
- Mix everything (except tempeh cubes) in a bowl to form the marinade, and stir until well-mixed.
- Cover tempeh cubes with the marinade and let sit for a minimum of 1 hour—ideally overnight.
- Place marinated tempeh cubes onto a metal skewer and barbecue over medium high for 5–8 minutes, basting with sauce and turning frequently until the tempeh is crispy.
Yield
4 servingsCooking time
8 minutes
Preparation time
10 minutes
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