Red Meat Allergy Friendly Vegan Tempeh Satay
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Learn more āIngredients
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
- Ā½ tsp ground turmeric
- Ā½ tsp smoked paprika
For the peanut sauce
- Ā½ cup natural peanut butter
- Ā½ 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 1ā2 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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