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What to Cook Tonight: Veggie Satay Skewers

Vegetarian Satay Skewers

This almond-butter-based take on satay is divine, and if you add the pumpkin seed oil, your sauce will taste pretty close to the traditional peanut version. Don’t miss the herb boosters for gorgeous presentation and added flavour.

Makes 8 skewers; sauce makes 345g

Ingredients

For the marinade
2 tbsp gluten-free soy sauce or tamari
2 tbsp toasted sesame oil
1 tbsp finely chopped garlic (about 3 cloves)
1 tsp natural salt
½ tsp freshly ground black pepper
½ tsp finely chopped fresh ginger
¼ tsp chilli flakes

For the vegetables and tofu
1 red pepper, deseeded and cut into 3cm chunks
1 yellow pepper, deseeded and cut into 3cm chunks
1 small red onion, cut into 8 chunks
2 courgettes, cut into 1cm rounds
8 button mushrooms, halved
16 cherry tomatoes
1 (397g) packet extra-firm tofu, cut into 16 equal pieces

For the sauce
½ tsp extra virgin olive oil
35g shallot, finely chopped
120ml full-fat tinned coconut milk (shake, then pour)
130g roasted almond butter
2 tbsp pumpkin seed oil, plus extra to taste (see intro above, optional)
2 tbsp gluten-free soy sauce or tamari
1 ½ tbsp fresh lime juice
2 tsp finely chopped garlic (about 2 cloves)
2 tsp finely chopped fresh ginger
2 tsp coconut nectar, plus extra to taste
1 tsp red curry paste, plus extra to taste
¼ tsp chilli flakes, plus extra to taste
1/8 tsp natural salt, plus extra to taste

optional boosters
1 tsp finely chopped flat-leaf parsley
1 tsp finely chopped coriander
1 tsp finely chopped basil

Method
If using bamboo skewers, soak eight in water for 30 minutes so the skewers won’t burn.

To make the marinade, whisk all of the ingredients together in a large mixing bowl.

Add all of the vegetables (not the tofu) and toss to coat evenly. Transfer the vegetables to another bowl and use the marinade left in the bowl to coat the tofu by gently rolling the pieces in the marinade or by applying the marinade with a pastry brush so the pieces don’t break up.

Preheat the oven to 220°C/gas mark 7. Line 1 large baking sheet or 2 smaller baking sheets with silicone liners or baking paper.

Assemble the skewers by threading the vegetables and tofu onto each of eight skewers in the following order: 1 tomato, 1 mushroom half, 1 courgette round, 1 red pepper piece, 1 yellow pepper piece, 1 tofu cube, 1 red pepper piece, 1 yellow pepper piece, 1 onion chunk, 1 courgette round, 1 tofu cube, 1 mushroom half, 1 tomato. Place the skewers lengthways on the prepared baking sheets. Reserve any remaining marinade.

Roast the skewers for 15-20 minutes until the vegetables are lightly browned. Remove from the oven, gently turn the skewers over and roast for a further 15 minutes until the vegetables are tender. (Alternatively, grill the skewers over a high heat for about 10 minutes on each side.)

While the skewers are cooking, make the sauce. Throw all of the sauce ingredients into your blender and blast on high for 30-60 seconds until smooth and creamy. You may have to scrape down the sides of the container. Tweak the pumpkin seed oil, coconut nectar, curry paste, chilli flakes and salt to taste.

Brush the cooked skewers with the reserved marinade and sprinkle with the herb boosters. Serve immediately and pass the sauce around the table.

rsz_the_perfect_blend_-_front_cover_final

Extracted from The Perfect Blend by Tess Masters (Jacqui Small, approx €20). Photograph © Anson Smart.

 

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