Vegetarian Satay Skewers Recipes

CHICKEN SATAY SKEWERS RECIPE BY TASTY

Steps:

• In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
• Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
• Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
• With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
• Serve the chicken skewers with the sauce on the side.
• Enjoy!

VEGETARIAN THAI SATAY

Steps:

• Gather the ingredients.
• Slice protein of choice into strips. Place in a bowl large enough for marinating and set aside.
• Place all marinade ingredients in a food processor or blender. Blend to create a dark, rich satay marinade . Taste-test marinade for salt, spice, and sweetness.
• Pour marinade over prepared strips, turning to cover all sides.
• Add onion, if using, and gently toss all together. Set in refrigerator to marinate at least 1 hour, or cover and leave up to 24 hours. If using wooden skewers , soak in water 10 minutes before threading to prevent burning.
• Thread sliced protein pieces onto soaked wooden skewers or stainless-steel skewers. Reserve leftover marinade for basting .
• If grilling, lightly brush grill with oil, then set skewers over a hot fire. Grill, rotating skewers until all sides are lightly browned, basting generously with leftover marinade. (See below for oven instructions).
• After skewering, lay prepared satay on a baking sheet lined with parchment paper , if desired.
• Set oven to broil and place a rack on the highest or second-highest rung of your oven. Slide satay under broiler and broil 5 minutes before turning. Continue broiling in this way until browned on all sides and onions, if using, are lightly charred.
• Baste halfway through cooking with leftover marinade.

VEGAN TOFU SATAY WITH PEANUT SAUCE

Steps:

• If you have yet to do so, press tofu by using a tofu press, or stack something heavy on top on tofu block for at least 20 minutes. Cut it into bite sized cubes.
• Start by adding in shallots, garlic, lemongrass, soy sauce and coconut sugar into a food processor and pulse until everything is finely chopped and a watery paste forms.
• In a large plate, add in tofu cubes along with the paste and toss until tofu is well coated. Let it marinate for 30 minutes or up to 2 hours. You can even let it marinate overnight in the fridge.
• In the meantime, make your vegan satay sauce by combining all ingredients needed. Mix well and thin it out with more coconut milk, if needed.
• Skewer about 4 cubes of tofu on each satay sticks and you should get about 12 skewers.
• To grill - Cook them on grill or a grill pan on stove for 2-3 minutes on each sides, until all sides are nicely browned. To bake - Bake them in the oven preheated to 200C / 400F for 20 minutes or until golden brown.
• Plate them up and serve them together with peanut sauce and some chopped raw veggies, if you like.

TOFU-VEGETABLE SATAY WITH PEANUT SAUCE

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

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.

VEGETARIAN SATAY SKEWERS

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.