Satay Tempeh Skewers

Total time 35 minutes| Serves 4 as a side, 2 as a main | Vegan | Gluten Free
⁣⁣
Ingredients ⁣⁣

• 400g tempeh, cut into cubes⁣⁣

• 175g peanut butter ⁣⁣

• 1 tbsp tamari or soy sauce ⁣⁣

• 1 tsp lime juice ⁣⁣

• 1.5 tsp maple syrup ⁣⁣

• 60mls warm water⁣⁣

• 2 tbsp coconut cream ⁣⁣

• 1/2 tsp sweet chilli sauce (optional)⁣⁣

• 1/2 tsp grated ginger⁣⁣

• 1 tbsp olive oil

Method

Step 1: In a large bowl, mix together peanut butter, tamari (or soy sauce), lime juice, maple syrup, warm water, coconut cream, sweet chilli sauce and grated ginger. If the paste is too thick, simply add another tablespoon of warm water. ⁣⁣Add the cubed tempeh to your marinade, coat evenly, then cover and refrigerate for 15-25 minutes. ⁣⁣

Step 2: Thread the tempeh on skewers (I opted for 4 cubes per skewer). Place a non-stick pan over medium heat then add the olive oil. Once warm, add the skewers and cook for 10-15 minutes or until crispy and charred. Make sure to keep moving them around in the pan and turning them over regularly so they all cook evenly.

Step 3: Serve with steamed jasmine rice, extra marinade and your choice of vegetables. I opted for pickled onions, fresh cucumber and a sprinkle of crushed peanuts.⁣⁣
⁣⁣
Note: if using wooden skewers, I’d recommend soaking them in cool water for 30 minutes prior to cooking tempeh. This will prevent them from burning.⁣⁣