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one green planet

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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Ingredients

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

Preparation

  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.


About The Author

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Rhea Parsons

See My Recipes

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so she learned to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website, which focuses on vegan versions of favorite, familiar foods. In addition, Rhea has written several e-cookbooks, which are available on her website. Rhea hopes to spread the "V" Word to bring more compassion into the world, and it is her dream to become the vegan Rachael Ray.

Comments

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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.