Vegan Pork Satay
Transform your next meal into an unforgettable experience with this flavorful Vegan Pork Satay recipe, a plant-based twist on the beloved Southeast Asian classic. Crafted with protein-packed tempeh, marinated in a bold blend of soy sauce, maple syrup, zesty lemon juice, and aromatic spices like ground cumin and coriander, this dish delivers smoky, savory satisfaction without the meat. The tempeh skewers are grilled to perfection and paired with a creamy, decadent peanut sauce infused with coconut milk, sriracha, and lime juice for a perfect balance of heat and tang. Garnished with fresh cilantro and served alongside crisp cucumber slices, this recipe makes a vibrant appetizer or main course that’s both healthy and delicious. Best of all, it’s dairy-free, vegan-friendly, and ideal for family dinners or entertaining guests. Whether you're an experienced vegan or simply looking to try something new, this recipe is sure to impress!
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Recipe Information
Ingredients
- 16 oz tempeh
- 4 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 cup coconut milk
- 0.5 cup smooth peanut butter
- 2 tbsp brown sugar
- 1 tsp sriracha or chili sauce
- 1 tbsp lime juice
- 0.5 tsp ground turmeric
- 12 pieces bamboo skewers
- 0.25 cup fresh cilantro, for garnish
- 1 cup cucumber slices, for serving
Instructions
Cut the tempeh into 1-inch cubes.
In a large bowl, combine soy sauce, maple syrup, lemon juice, minced garlic, ground coriander, and ground cumin to create the marinade.
Add the tempeh cubes to the marinade, ensuring they are thoroughly coated. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
In a small saucepan, combine coconut milk, peanut butter, brown sugar, sriracha, lime juice, and ground turmeric. Cook over low heat, stirring continuously until the sauce is smooth and slightly thickened. Remove from heat and set aside.
Preheat a grill or grill pan over medium-high heat.
Thread the marinated tempeh cubes onto the soaked skewers.
Grill the skewered tempeh for about 10 minutes, turning occasionally, until lightly charred and heated through.
Serve the skewers on a platter, garnished with fresh cilantro and alongside cucumber slices for a refreshing contrast.
Drizzle or serve with warm peanut sauce on the side.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3060 mg | 133% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 75.4 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 651 mg | 50% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3062 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.
