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vegan sate tempeh peanut sauce antillean

Vegan saté of tempeh with peanut sauce

door Linda Terrizzi

Saté we know in all shapes and sizes. Its origin is in Indonesia, but in the Antilles the 'saté ku batata'(saté with fried potatoes in a Chinese sauce) is now one of the most famous dishes. Today something completely different, namely this vegan saté, made from tempeh.

amazing tempeh

If you eat vegan yourself, I hope tempeh is a regular part of your diet. This great stuff made from soybeans is a protein bomb. We love it ourselves. The best part: it doesn't pretend to be meat. I am not a big fan of the meat substitutes that have to look like 'real meat'. Tempeh is just what it is: a block of fermented soybeans with a nice, distinct flavor and a firm bite.



You can do all kinds of things with it… bake, stew, deep-fry. Due to the firm texture, it retains its firmness even after long cooking. Great, right?

The peanut sauce

This vegan saté so do you make with tempeh, but what about the sauce? In order not to repeat too much (the original sauce of saté ku batata you can also make vegan!) this time we opted for a tasty sauce based on peanut, lime and coconut. How tropical do you want it?

Fast forward to the recipe. This recipe is for 4 people.

Ingredients:

For the tempehsaté:



  • Grated zest of ½ lime
  • 1 onion, chopped
  • 2 cloves of garlic, pressed
  • A piece of fresh ginger (approx. 3 cm)
  • The juice of 1/2 lime
  • 2 tbsp light soy sauce (eg Kikkoman)
  • 1 tbsp sunflower oil
  • 1 tsp cayenne pepper
  • 2 tsp sugar
  • 1 tsp ground coriander seeds
  • 1 packet (approx. 400 gr) of tempeh
  • 8 satésticks

For the peanut sauce:

  • 3 large tablespoons of peanut butter
  • The juice of ½ lime
  • The grated zest of ½ lime
  • 1 tbsp dark soy sauce or sweet soy sauce
  • 1 tsp freshly ground ginger
  • 50 ml coconut milk

Preparation of tempeh sate:

Put the satécocktail sticks in cold water for at least 30 minutes. This way you prevent them from burning!

Then grate the zest of ½ lime and put it in a food processor together with the chopped onion, garlic, ginger, lime juice, soy sauce, oil, sugar, cayenne pepper and coriander. Grind the whole to a little smooth emulsion. You can also use a hand blender for this.

vegan sate tempeh peanut sauce antillean

Then cut the tempeh into pieces and place in an oven dish. Now pour the marinade over it and shake it all together, so that the tempeh pieces are covered. Now let the tempeh marinate for at least 30 minutes (or rather: all night!).



Then take the satésticks and slide the tempeh pieces on it. Tip: for extra festive saté you can alternate the tempeh pieces with pieces of red pepper.

Now preheat the oven to 200 degrees and place a sheet of baking paper on the baking tray. Then place the skewers on top and bake them for about 15-20 minutes, until they turn golden brown. It is best to turn the skewers once (halfway) for the best result.

Preparation peanut sauce:

Now continue to make the peanut sauce. For this you take a pan and heat it on medium heat. Then add the peanut butter, lime juice, lime zest, soy sauce, ginger and coconut milk.

Finally, stir well with a whisk, until a smooth sauce is formed. Let the sauce boil for a while until it thickens slightly. Is the sauce too thick? Then add some coconut milk. Is it too thin? Then add some peanut butter.

Optional: A spoonful of pika (sambal) through the sauce gives the dish extra spice!

Serve the tempeh saté along with the peanut sauce and for example fried funchi and a salad. Enjoy your meal!



Also try…

Do you love vegan dishes? Then try our warming vegan stew!

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