Vegan Tempeh Satay
Smoky, caramelized, and packed with bold Southeast Asian-inspired flavor, these tempeh skewers are the kind of plant-based dish that genuinely impresses — no substitutions or compromises required. Tempeh soaks up the marinade beautifully, and the combination of soy sauce, coconut aminos, cumin, coriander, turmeric, and smoked paprika creates layers of warmth and depth that develop even further when the strips hit a hot grill pan. The edges get gloriously caramelized and slightly crisp, which is exactly the texture you want on a skewer. Every single component here — from the marinade to the creamy peanut-coconut dipping sauce — is built entirely from plants, so there's no need to audit labels or swap anything out. That peanut sauce, made with full-fat coconut milk, fresh ginger, lime juice, and a hit of sriracha, is rich enough to steal the show on its own. Serve the skewers over rice, tuck them into lettuce wraps, or just pile them on a platter with lime wedges and fresh cilantro for a dinner that serves four and disappears fast.
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Learn more →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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