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]
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
- 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.
- 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.
- 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.
- 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.