Vegetarian Satay Recipes

VEGETARIAN THAI SATAY

Vegetarian Thai Satay image

Try this delicious vegetarian and vegan satay recipe with a homemade marinade that's been passed down from generation to generation.

Provided by Darlene Schmidt

Categories Dinner Appetizer Side Dish

Time 33m

Yield 4

Number Of Ingredients 16

Ingredients

1 pound wheat gluten or soy protein strips, vegetarian chicken, or 1 block medium to firm tofu
1/2 red or yellow onion , sliced into wedges for skewering, optional
For the Satay Marinade:
1/4 cup minced lemongrass
2 shallots, or 1/4 cup sliced red onion
3 to 4 cloves garlic
1 to 2 fresh red chilies, or 1/2 to 3/4 teaspoon cayenne pepper
1 thumb-size piece galangal or ginger , sliced
1/2 teaspoon ground turmeric
2 tablespoons ground coriander
2 teaspoons ground cumin
2 tablespoons dark soy sauce
3 tablespoons regular soy sauce
6 tablespoons brown sugar
3 tablespoons vegetable oil
Salt to taste

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.

Nutrition Facts : Calories 395 kcal, Carbohydrate 46 g, Cholesterol 0 mg, Fiber 3 g, Protein 18 g, SaturatedFat 2 g, Sodium 1283 mg, Fat 18 g, ServingSize 2 to 4 servings, UnsaturatedFat 15 g

VEGETARIAN SATAYS WITH ASIAN PESTO

Vegetarian Satays with Asian Pesto image

Provided by Ming Tsai

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 zucchini, sliced on the bias, 1/4-inch thick
1 small eggplant, sliced in half, then 1/4-inch slices
10 large shiitake caps
4 scallions, 1-inch lengths
Wooden skewers soaked in water
4 cups roasted peanuts, 2 cups for plating
2 large, sliced shallots
4 cloves sliced garlic
3 minced Thai bird chiles
3 kaffir lime leaves, chiffonade
2 stalks lemon grass, white part only, minced
1 tablespoon sugar
2 limes, juiced
2 cups peanut oil
1 cup Thai basil leaves
1/2 cup cilantro leaves
1/2 cup mint leaves
Salt and black pepper

Steps:

Prepare a hot grill. Skewer the slices individually. The shiitakes should have a scallion on each side. Lightly oil and season the satays and on a hot grill, mark and criss-cross both sides, about 4 to 5 minutes total. In a food processor, add 2 cups peanuts, shallots, garlic, chiles, kaffir, and lemon grass and puree smooth. Add sugar, lime juice and season. Drizzle in remaining oil then add the herbs. Check for seasoning.
Lay a bed of peanuts on a large plate. Serve the pesto in a bowl and surround with satays. Garnish with extra kaffir leaves or lemongrass.

TOFU-VEGETABLE SATAY WITH PEANUT SAUCE

Tofu-Vegetable Satay With Peanut Sauce image

Caramelized pineapple, tofu and vegetables take center stage in these vegan satay, which are inspired by Indonesian charcoal-grilled skewers. Here, the smoky satay are glazed with sweet and sticky kecap manis, a fermented sweet soy sauce (see Tip), which also flavors the peanut sauce along with garlic, shallots and chile. The sauce is meant to be generously poured over the satay to serve, but any leftovers will last for one week in the refrigerator. The sauce thickens over time, so loosen it with extra water as needed. Serve the satay and peanut sauce with steamed rice or noodles, and a side of stir-fried greens or roast potatoes. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Lara Lee

Categories vegetables, appetizer, main course

Time 45m

Yield 24 skewers (4 to 6 servings)

Number Of Ingredients 13

Ingredients

1 (14-ounce) package firm tofu, drained
5 large scallions
1 large eggplant (about 1 pound), cut into 1-inch cubes
1/2 large (4-pound) pineapple, peeled, cored and cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch pieces
24 (8-inch) bamboo skewers, soaked overnight (or at least 30 minutes)
1/4 cup neutral oil, such as canola
3 tablespoons neutral oil, such as canola
2 medium shallots, peeled and sliced
4 long, red, medium-spicy chiles (such as serrano, cayenne or finger chiles), sliced and seeds removed, if you prefer less heat
6 garlic cloves, peeled and sliced
2/3 cup/150 grams crunchy peanut butter, natural or conventional
10 tablespoons kecap manis (see Tip)

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.

VEGAN SWEET POTATO SATAY CURRY

Vegan Sweet Potato Satay Curry image

If you're looking for a Meat Free Monday recipe that's easy to make and absolutely delicious then this is the recipe for you! It's completely gluten free, dairy free and vegan so should suit most dietary requirements and will definitely make your mouth water! I know there are a few fellow instagrammers eagerly awaiting this recipe, so here it is.... enjoy!

Provided by Simply Be Gluten Free

Time 1h

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 tablespoon of coconut oil
1 onion, finely chopped
4 garlic gloves, crushed (or finely chopped if you don't have a garlic crusher!)
2 inch piece of ginger, peeled and finely chopped into little matchsticks.
3 tablespoons of thai red curry paste (I sometimes make my own - see my aubergine curry recipe here but for this I used shop bought Thai Taste red curry paste)
1 tablespoon peanut butter (I used Meridian Coconut & Peanut Butter)
4 large sweet potatoes (mine weight about 650g in total) peeled and cut into bite sized chunks
400ml can of coconut milk
200ml of water
125g spinach
1 lemon, juiced
Rice or whatever you fancy to serve plus flaked almonds to garnish

Steps:

In a large saucepan, melt the coconut oil and cook the onions over a medium heat until soft.
Stir in the garlic, ginger, curry paste, peanut butter, coconut milk and water.
Add the sweet potatoes and bring to the boil.
Turn down the heat and simmer for 30 minutes, stirring occasionally until the potatoes are soft and the sauce has reduced and thickened.
Add the spinach and str until wilted.
Add the lemon juice and you're ready to serve.
I served mine with basmati rice and sprinkled with a few flaked almonds for extra crunch. This serves 4 and I can honestly say the leftovers were just as good, if not better, re-heated the next day!

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