This vegan satay with peanut sauce is easy to prepare and great served as party finger food. Mixed vegetables and tofu are marinated in a delicious Thai-style coconut milk marinade then fried until soft and crispy on the outside. Served with a tasty peanut and lime sauce on the side for dipping.

As much as I love cooking and sharing my kitchen creations, I rarely entertain guests at home. It’s probably just from sheer laziness that I balk at the thought of the work involved in planning and preparing a dinner party.

Well, last Saturday I finally bit the bullet and invited 14 of friends around for dinner. Could you believe that in 3 years of living in Spain, and me being a total foodie, this was the first time that we had guests over for dinner?

Well, I was right; it is a lot of work and not something I will be doing again in the near future!

We decided to plan a Thai-style menu because it is my favorite cuisine and includes flavours that not a lot of Spanish people are familiar with. Because of that, however, I (unfortunately!) had to tone down the spiciness somewhat.

Fortunately, massaman curry is a great mild dish for curry novices, so that became our main dish. My excitement from having spied green papayas downtown inspired our starter of green papaya salad. Now all we needed was an appetizer.

Luckily, my now dog-eared copy of The Asian Vegan Kitchen provided the recipe for this vegan satay with peanut sauce.

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Turns out that this vegan satay is a great dish to serve at a party. Preparation is easy and consists of chopping a bunch of vegetables and throwing them in a bag to marinate. You can get on with other things in the meantime.

Threading them onto skewers is the fun part, try to make them pretty! Finally grill ‘em up. Normally you would use a barbeque, but since it’s January, I used a grill pan. You could also probably do them in the oven.

These were so delicious, you wouldn’t believe how quickly they disappeared in a room full of meat-eaters!

Vegan Satay with Peanut Sauce

Yield: 25 - 30 skewers

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

This vegan satay with peanut sauce is easy to prepare and great served as party finger food. Mixed vegetables and tofu are marinated in a delicious Thai-style coconut milk marinade then fried until soft and crispy on the outside. Served with a tasty peanut and lime sauce on the side for dipping.

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Ingredients

For the Mixed-Vegetable Satay

• 1 small red pepper, cut into bite-sized pieces
• 1 small green pepper, cut into bite-sized pieces
• 1 medium onion, cut into bite-sized pieces
• 8 baby corn, cut into bite-sized pieces
• 5 button mushrooms, quartered
• 1 block of extra-firm tofu, cut into cubes
• 25 cherry tomatoes

For the marinade

• 3 kaffir lime leaves, veins removed (can substitute the zest of 1.5 limes)
• 4 cilantro stalks with their leaves
• 4 cloves of garlic
• 1 cup (250 ml) coconut milk
• 2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 2 tablespoons sugar
• 3 tablespoons soy sauce
• 1 teaspoon salt

For the peanut sauce

• ½ cup (125 grams) peanut butter
• ¼ cup (60 ml) warm water
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sriracha or sambal oelek; or 1 teaspoon dried red chili flakes; or 1 small chili pepper, minced (adjust to taste)
• 2 tablespoons lime juice
• 1 ½ tablespoons minced ginger
• 1 tablespoon minced garlic

Instructions

For the marinade

1. In a mortar and pestle, combine the lime leaves, cilantro and garlic to make a paste.
2. Combine this paste and all the remaining marinade ingredients in a large ziplock bag or bowl.
3. Add in all the vegetables and shake or stir to coat with the marinade.
4. Leave to marinate, shaking it up from time to time, for at least 30 minutes.

For the peanut sauce

1. Combine all the ingredients and mix until the peanut butter is dissolved.

For the mixed-vegetable satay

1. Thread the vegetable onto skewers and heat an oiled grill pan (or a regular pan if you don't have one) over medium-high heat.
2. Grill, turning the skewers over, until browned on each side. Serve with peanut sauce.

Notes

Adapted from The Asian Vegan Kitchen

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Nutrition Information:

Yield: 6
Amount Per Serving: Calories: 363Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 1506mgCarbohydrates: 26gFiber: 5gSugar: 14gProtein: 13g

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