Satay Sauce Recipe Vegan Food

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.

SUPER SATAY SAUCE

Steps:

• Finely grate the ginger
• Add all the ingredients together in a jar & shake.
• Taste and add more garam masala or lemon juice if needed
• To thin the sauce out further to a pouring consistency, add some more water
• Keeps for up to a week in a clean jar in the fridge.

SATAY SAUCE

Steps:

• In a food processor fitted with metal blade or in a blender, combine all the ingredients and process until smooth. Refrigerated, in a covered container, the sauce will keep for up to 5 days.
• I use chili powder in place of the crushed red pepper because I like it really spicy.
• I've also frozen and thawed leftovers - it is still delicious.
• A note about this recipe from the book: Satay is a theme that recurs all over Asia and it varies depending on the country. My Version most closely resembles the Thai rendition; it's creamy and highly spiced. Serve it with grilled chicken, beef or seafood [or tofu].

SATAY SAUCE

Steps:

• Mix the lime juice, honey, soy sauce, curry powder and peanut butter in a small bowl. Add a splash of water if it's too stiff. Transfer to a small pan with the coconut milk, and heat gently for 5 mins stirring continually, until combined.