Vegetarian Pork Satay
Indulge in the bold and savory flavors of Vegetarian Pork Satay, a plant-based twist on the classic Southeast Asian dish. This recipe swaps traditional pork with nutrient-packed tempeh, marinated in a fragrant blend of coconut milk, soy sauce, brown sugar, turmeric, lemongrass, and garlic to deliver an authentic taste sensation. Perfectly grilled until golden with beautiful char marks, these tempeh skewers are paired with a creamy, slightly zesty peanut sauce made with lime juice and chili paste for the ultimate dipping experience. Topped with fresh cilantro and crunchy chopped peanuts, this easy and satisfying recipe is ready in under an hour (plus marinating time) and serves as a fantastic appetizer, party dish, or plant-based main course. Serve these irresistible vegan skewers at your next gathering and prepare for them to be the star of the table!
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Recipe Information
Ingredients
- 8 ounces tempeh
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 3 garlic cloves, minced
- 1 stalk fresh lemongrass, finely chopped
- 1 cup peanut butter
- 2 tablespoons lime juice
- 1 teaspoon chili paste
- 1 cup water
- 1 tablespoon unsalted peanuts, chopped
- 2 tablespoons fresh cilantro, chopped
- 8 wooden skewers
Instructions
Begin by slicing the tempeh into 1/2-inch thick strips, about the size of traditional satay.
In a mixing bowl, combine coconut milk, soy sauce, brown sugar, turmeric, coriander, cumin, minced garlic, and chopped lemongrass.
Submerge the tempeh strips in the marinade. Cover the bowl and let the tempeh marinate for at least 2 hours in the refrigerator.
While the tempeh is marinating, soak the wooden skewers in water to prevent burning during grilling.
Prepare the peanut sauce by mixing the peanut butter, lime juice, chili paste, and water in a small saucepan. Heat over low heat until the mixture is smooth and well combined, then set aside.
Preheat a grill or grill pan over medium-high heat.
Remove the tempeh from the marinade and thread them onto the soaked wooden skewers.
Grill the skewers for about 3-4 minutes on each side or until grill marks appear and the tempeh is heated through.
Arrange the grilled vegetarian pork satay on a serving platter, garnished with chopped unsalted peanuts and fresh cilantro.
Serve alongside the peanut sauce for dipping.
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 32.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 63.5 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3338 mg | 71% | |
*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.
