Vegan Chicken Satay with Tempeh

Explore the delectable tastes of Vegan Chicken Satay with Tempeh, a plant-based version of a traditional favorite. Marinated tempeh skewers are grilled until golden and are accompanied by a smooth peanut sauce, providing a delightful blend of flavors. This recipe offers a taste adventure for anyone looking to incorporate more plant-based dishes into their diet. The combination of savory, sweet, and a hint of spice guarantees a satisfying meal.

Ingredients

• 1 pack tempeh, cut into cubes
• 1/2 cup coconut milk
• 1/4 cup soy sauce
• 2 tbsp peanut butter
• 2 tbsp maple syrup
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/4 tsp cayenne pepper
• 1 tbsp vegetable oil

Instructions

1. Combine coconut milk, soy sauce, peanut butter, maple syrup, lime juice, minced garlic, grated ginger, and cayenne pepper in a bowl to prepare the marinade.
2. Place tempeh cubes into the marinade, ensuring each piece is well coated. Cover and allow to marinate in the refrigerator for 1 hour.
3. Preheat the grill to medium-high heat (around 375°F (190°C)). Secure the marinated tempeh cubes on skewers.
4. Grill the tempeh skewers for 5-7 minutes on each side or until golden brown and slightly charred.
5. While the tempeh grills, pour the remaining marinade into a saucepan. Add vegetable oil and simmer over medium heat until the sauce thickens.
6. Serve the grilled tempeh skewers with the thickened peanut sauce on the side.

Keywords: Main Course, Grilled, Skewers

Spice Rack: Soy Sauce, Peanut Butter, Garlic, Ginger, Cayenne Pepper

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