These skewers make a wonderful dish for lunch or dinner!

Chick’n Satay [Vegan]





To Start:

  • Soy curls (110gr 1/2 bag only the large pieces)
  • Bamboo skewers 8 soaked for 2 hours in cold water

For the Marinade:

  • 2 tablespoons low sodium Tamari
  • 1 tablespoon Maple syrup or (Xylitol, for Keto)
  • 1/4 Nori sheet cut into small pieces
  • 1/4 cup canned coconut milk
  • 1 tablespoon Thai seasoning or curry
  • Black pepper to taste
  • 1 tablespoon fresh ginger shredded
  • 3 cloves of garlic sliced
  • 1 tablespoon grapeseed oil or oil of your choice
  • 1 tablespoon water

For the Peanut Dip (Blend all thoroughly): 

  • 3 tablespoons peanut butter
  • 1 tablespoon low sodium Tamari
  • garlic powder to taste
  • 1 teaspoon fresh ginger shredded
  • 2 tablespoons Maple syrup (for Keto, Xylitol)
  • Juice from 1 lime
  • 1 teaspoon Thai chili sauce, optional


  1. Select only large pieces from the bag of Soy Curls.
  2. Soak for 5 to 7 minutes in water and rinse.
  3. In a container, submerge them in the marinade so they are completely covered and store in a refrigerator for minimum 2 hours.
  4. Apply about 4 curls on 1 skewer by bending it in half, by starting with the largest and smaller at the end. Press them tight together.
  5. Heat up your grill or oil on frying pan and grill on each side on medium heat until. Turn one or twice until golden brown and crispy.
  6. Serve with salad and rice if you like.