Paleo Vegan Satay Sticks
Perfect for a light and wholesome meal, these Paleo Vegan Satay Sticks combine vibrant, fresh vegetables with a creamy, flavorful almond butter dipping sauce. Featuring zucchini, red bell peppers, and mushrooms marinated in a blend of coconut aminos, lime juice, and spices, these skewers are grilled to perfection for a smoky, slightly charred finish. The rich, dairy-free almond butter sauce, infused with coconut milk, ginger, and just a hint of maple syrup, adds an indulgent yet healthy touch. Ready in under 30 minutes, this recipe is gluten-free, paleo-friendly, and vegan, making it a crowd-pleaser for any occasion. Serve these colorful skewers as an appetizer, side dish, or light main course, and enjoy a nutritious twist on classic satay!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Red bell peppers
- 12 small Mushrooms
- 3 tablespoons Coconut aminos
- 1 tablespoon Lime juice
- 2 cloves Garlic
- 0.5 teaspoon Ground turmeric
- 0.25 cup Almond butter
- 0.25 cup Coconut milk (canned, full-fat)
- 1 teaspoon Fresh ginger
- 2 teaspoons Maple syrup
- 0.25 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 10 Wooden skewers
Instructions
Soak the wooden skewers in water for at least 15 minutes to prevent burning during cooking.
Slice zucchini and red bell peppers into 1-inch cubes. Clean the mushrooms and leave them whole.
In a large bowl, whisk together 2 tablespoons of coconut aminos, 1 tablespoon of lime juice, minced garlic, ground turmeric, sea salt, and black pepper.
Add the chopped vegetables to the marinade and toss to coat evenly. Set aside to marinate for 10-15 minutes.
Meanwhile, prepare the almond butter sauce. In a small saucepan over low heat, whisk together almond butter, 1 tablespoon of coconut aminos, coconut milk, grated ginger, and maple syrup until smooth and creamy. Adjust seasoning with a pinch of salt if needed. Remove from heat and set aside.
Preheat a grill or grill pan over medium-high heat.
Thread the marinated vegetables onto the soaked wooden skewers, alternating the vegetables to create a colorful pattern.
Grill the skewers for about 2-3 minutes on each side, or until the vegetables are slightly charred and tender.
Serve the satay sticks hot, with the almond butter dipping sauce on the side.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 52.1 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 283 mg | 22% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3047 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
