Pregnancy Friendly Vegan Tempeh Satay

Total time1 hr 5 min

Prep time20 min

Cook time15 min

4.8

(15)

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Ingredients

4 servings

For the tempeh

2 blocks (8 oz each) tempeh

For the marinade

3 tbsp soy sauce
2 tbsp coconut aminos
2 tbsp neutral oil (such as avocado or canola oil)
1 tbsp fresh lime juice
1 tbsp brown sugar
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
½ tsp smoked paprika

For the peanut sauce

½ cup natural peanut butter
½ cup full-fat coconut milk
2 tbsp soy sauce
1 tbsp fresh lime juice
1 tbsp brown sugar
1 tsp sriracha or chili garlic sauce
1 tsp fresh ginger, finely grated

For cooking

1 tbsp neutral oil, for cooking

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
lime wedges (optional)

Instructions

1
If using wooden skewers, soak them in water for at least 30 minutes. Cut each block of tempeh in half crosswise, then slice each half into 4 long strips, giving you 16 strips total. Thread 1–2 strips lengthwise onto each skewer.
2
In a wide, shallow bowl, whisk together the soy sauce, coconut aminos, neutral oil, lime juice, brown sugar, coriander, cumin, turmeric, and smoked paprika until the sugar dissolves. Add the skewered tempeh and turn to coat. Marinate at room temperature for at least 30 minutes, turning once halfway through.

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