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OMG! We are talking layers of yumminess. These amazing, flavorful chicken doppelgangers are covered in a marinade of sweet, salty, spicy, and citrus and grilled to a caramelized perfection. That same marinade gets incorporated with coconut milk and peanut butter into a dipping sauce that is rich and creamy. Satay is often served with pickled cucumbers and I also made brown rice seasoned with garam masala and some steamed collard greens. It's a festive and fun meal!

Chicken-Free Satay With Peanut Dipping Sauce [Vegan]

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For the Marinade:

  • 1/3 cup low sodium, gluten-free tamari
  • 3 tablespoons toasted sesame oil
  • Zest and juice of 1 lime
  • 2 garlic cloves, minced
  • 2 teaspoons brown sugar
  • 2 teaspoons turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • A pinch of cayenne pepper (optional)

For the Peanut Dipping Sauce:

  • 1/3 cup coconut milk
  • 1/2 cup smooth peanut butter
  • 1/3 cup reserved marinade
  • 1/2 cup water

For the Satay:

  • 12 ounces of vegan chicken, tofu, or seitan
  • Canola oil, for the grill
  • Fresh parsley and lime wedges for garnish


  1. Soak the bamboo skewers in warm water for about 20 minutes. One package of Chicken-Free Strips will make about 8 satay. While they are soaking, prepare the marinade. Combine all ingredients for the marinade and whisk until smooth. Separate 1/3 cup of the marinade and set aside to use in the dipping sauce.
  2. Prepare the dipping sauce by combining the peanut butter, coconut milk and the reserved 1/3 cup of marinade. Whisk well, adding water until the sauce is the consistency you want. I added about ½ cup of water. I wanted it on the thinner side. Refrigerate until ready to use. The sauce will taste different after it’s been refrigerated for a while. Better. It will taste a lot better. The flavors need time to develop and mingle.
  3. To prepare the skewers, carefully skewer 2 chicken-free strips on each skewer. Do it slowly to ensure it doesn’t tear the strip. Lay the skewers in a long bowl or dish and pour the marinade over them. Make sure each is thoroughly coated using a pastry brush. Refrigerate for 1 hour.
  4. Heat a grill pan over medium-high heat. Spray or brush some canola oil on the grill so the food doesn’t stick. Grill each satay skewer for 5-6 minutes, turning it so it gets grilled on all sides. Garnish with parsley and lime wedges. Serve with dipping sauce.

Nutritional Information

Total Calories: 1801 | Total Carbs: 57 g | Total Fat: 136 g | Total Protein: 85 g | Total Sodium: 6885 g | Total Sugar: 18 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. Made these last night. My husband loved them. I liked them too, especially the dipping sauce. I think the addition of 1/4 t of cayenne pepper to the sauce would be a nice addition. Also I just broiled them as no grill nor grill pan. These could be really good as finger food at a party, I think people would really like them.