TOFU-VEGETABLE SATAY WITH PEANUT SAUCE
Caramelized pineapple, tofu and vegetables take center stage in these vegan satay, which are inspired by Indonesian charcoal-grilled skewers. Here, the smoky satay are glazed with sweet and sticky kecap manis, a fermented sweet soy sauce (see Tip), which also flavors the peanut sauce along with garlic, shallots and chile. The sauce is meant to be generously poured over the satay to serve, but any leftovers will last for one week in the refrigerator. The sauce thickens over time, so loosen it with extra water as needed. Serve the satay and peanut sauce with steamed rice or noodles, and a side of stir-fried greens or roast potatoes. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Lara Lee
Categories vegetables, appetizer, main course
Time 45m
Yield 24 skewers (4 to 6 servings)
Number Of Ingredients 13
Steps:
- Prepare the satay: Place the tofu in a folded dish towel and gently press to remove excess liquid. Cut tofu into 1-inch cubes.
- Cut the thicker white and light green stalks of the scallions into 1-inch pieces. Thinly slice the thinner, dark green scallion stalks on the diagonal and reserve for the garnish.
- Make the peanut sauce: Heat 1 tablespoon oil in a large skillet over medium-high. Add shallots, chiles and garlic, and cook, stirring occasionally, until softened, 4 to 5 minutes. Transfer to a food processor or blender. Add the peanut butter, 5 tablespoons kecap manis and ⅓ cup plus 1 tablespoon water, and blend until almost smooth. (It makes about 1 ½ cups.) Transfer sauce to a small bowl. (If the sauce thickens, add more water by the tablespoon until it is pourable.)
- Assemble the satay: Place a cube of eggplant onto a bamboo skewer, followed by a piece of pineapple, bell pepper, scallion, tofu and another piece of eggplant. Repeat with the remaining skewers.
- Heat the grill or a griddle pan over high. Use a pastry brush to dab the 1/4 cup oil all over the skewers. Once hot, line the skewers on the grill or griddle pan, working in batches as needed. Cook for 10 to 12 minutes, turning every 2 to 3 minutes with a metal spatula or tongs, until the eggplant is cooked through. Transfer to a plate.
- Prepare the glaze: Mix 4 tablespoons kecap manis with the remaining 2 tablespoons oil. Brush the glaze all over the skewers.
- Pool about 1 cup peanut sauce onto a large serving plate, spreading it close to the edges of the plate. Lay the cooked skewers on top, then spoon the remaining peanut sauce on top. Drizzle lightly with 1 tablespoon of kecap manis, and garnish with the sliced scallions.
SATAY AUBERGINE SKEWERS
Roast the aubergine batons for these canapés early in the day and skewer on cocktail sticks, then reheat in a hot oven for 5 mins before serving
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Tip the aubergine batons into a roasting tin and toss with the sesame oil and soy, then spread out in a single layer. Roast for 20 mins until soft.
- Meanwhile, make the satay sauce. Heat the coconut cream and peanut butter together in a saucepan over a medium heat. Add the garlic and ginger and bubble for 5 mins until thickened. Season with a splash of soy sauce and the lime juice to taste. Set aside. You will make more sauce than you need. The satay sauce will keep, covered and chilled, for up to three days. Reheat until piping hot.
- Skewer the cooked aubergine on cocktail sticks and arrange on a serving platter. Drizzle over the satay sauce and scatter with chilli flakes and coriander. Alternatively, serve the sauce on the side for dipping.
Nutrition Facts : Calories 84 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
VEGETARIAN SATAY SKEWERS
From Recipe+ NOTE - the recipe for the satay sauce makes 1 cup, any leftovers store in the fridge for up to 3 days in a screw top jar. If sauce is too thick, add a little water.
Provided by ImPat
Categories Yam/Sweet Potato
Time 55m
Yield 6 skewers, 2 serving(s)
Number Of Ingredients 18
Steps:
- Place kumara in a steaming basket over a small saucepan of boiling water and steam for 8 to 10 minutes or until just tender and then remove from heat and cool (I would use my electric steamer).
- Make Satay sauce - Heat oil in a small saucepan over moderate heat and add onion and garlic and cook and stir for 1 minute or until fragrant and then add remaining ingredients and cook and stir until smooth and heated through.
- Thread tofu, corn and kumara onto 6 skewers, alternating ingredients.
- Combine 1 tablespoon of the oil and soy sauce in a small bowl and brush skewers with soy mixture.
- Preheat a barbecue or char grill to moderately high and cook skewers for 10 minutes or until browned.
- Combine cabbage, cucumber and tomato in a medium bowl and drizzle with juice and remaining oil.
- Place in a serving owl and top with egg and drizzle skewers with satay sauce and sprinkle with onion and serve with salad.
- NOTE - if using wooden skewers soak for 30 minutes in water before using.
Nutrition Facts : Calories 1250.4, Fat 76.4, SaturatedFat 28.6, Cholesterol 186.5, Sodium 1320, Carbohydrate 116.4, Fiber 12.2, Sugar 76.1, Protein 39.8
More about "vegetarian satay skewers recipes"
VEGAN CHICKEN SATAY BOWLS - THIS SAVORY VEGAN
From thissavoryvegan.com
5/5 (1)Category Main Course
- Add the coconut milk, soy sauce, brown sugar, ground ginger, turmeric, curry powder, chili garlic sauce and garlic to a bowl. Whisk together until combined.
- Add the vegan chicken to the marinade and toss to combine. Cover and place in the fridge for 2 hours (or longer). Feel free to flip the vegan chicken halfway through to make sure it is fully marinaded.
BAKED THAI TOFU SATAY WITH PEANUT SAUCE
From drivemehungry.com
Ratings 32Category Appetizer, SidesCuisine Asian, ThaiTotal Time 30 mins
- Combine the marinade ingredients in a medium bowl and toss in the fried tofu pieces. Let the tofu marinate for at least 5 minutes.
- Skewer your tofu pieces onto the wooden skewers and lay them on top of a parchment paper lined sheet pan. Bake them in the oven for 10 minutes.
- Meanwhile combine the peanut satay sauce ingredients in a small bowl. Reserve half of the sauce for dipping later.
VEGAN TOFU SATAY WITH PEANUT SAUCE – MY …
From myplantifulcooking.com
VEGETABLE SKEWERS (OVEN OR GRILL!) - LOVING IT …
From lovingitvegan.com
SATAY SAUCE (VEGAN) – FEAST GLORIOUS FEAST
From feastgloriousfeast.com
BEEF SATAY AND GRILLED VEGETABLES WITH PEANUT …
From zestedlemon.com
VEGETABLE SATAY SKEWERS — CO-OP
From coop.co.uk
THAI CHICKEN SATAY WITH PEANUT SAUCE
From recipetineats.com
TOFU SATAY SKEWERS WITH PEANUT SAUCE - BIANCA ZAPATKA
From biancazapatka.com
5/5 (2)Calories 64 per servingCategory Appetizer, Lunch & Dinner, Side Dish
SATAY TOFU & VEGGIE SKEWERS | VEGAN & VEGETARIAN …
From goshfood.com
BEEF SATAY WITH THAI PEANUT SAUCE | RECIPETIN EATS
From recipetineats.com
VEGETARIAN PANEER SATAY (VIDEO RECIPE) - MY TASTY CURRY
From mytastycurry.com
GRILLED TEMPEH SATAY RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
CHICKEN SATAY SKEWERS RECIPE | SIMPLE HOME EDIT
From simplehomeedit.com
CHICKEN SATAY SKEWERS WITH STIR FRIED VEGGIES
From lisasdinnertimedish.com
VEGETABLE SATAY SKEWER RECIPE | TILDA
From tilda.com
14 VEGETARIAN BARBECUE RECIPES TO GRILL AT YOUR NEXT …
From self.com
SATAY RECIPES - BBC FOOD
From bbc.co.uk
SEITAN SKEWERS WITH EASY SATAY SAUCE RECIPE - BBC FOOD
From bbc.co.uk
15 BEST KEBAB RECIPES - BBQ AND SKEWER RECIPES - THE …
From thepioneerwoman.com
MEDITERRANEAN CHICKEN KABOBS RECIPE | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
SATAY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
You'll also love