These Jackfruit satay skewers with peanut sauce are one of my favorite vegan things to eat. It’s recipes like these that show you don’t need to eat meat. Great flavors, texture and overall plant based goodness… what more could you want? Serve over rice and vegetables, or great with a fresh crispy salad!

Jackfruit Satay Skewers With Peanut Sauce [Vegan]

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For the Jackfruit:

  • 2  20 oz cans young green jackfruit in brine, drain and rinse

For the Marinade:

  • 1/2 large onion
  • 1 large garlic clove
  • 1 piece lemon grass or grated rind from one lemon
  • 1 tsp coconut sugar
  • 1/2 tsp coarse celtic sea salt or to taste
  • 1/2 tsp chili flakes optional to taste
  • 1/2 tsp tumeric
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tbs tamari or soy sauce/bragg aminos
  • 6 3/4 fl oz vegetable stock
Satay Sauce:
  • 8 1/2 fl oz hot water
  • 1 tbs tamari
  • 1 large garlic clove
  • 1 tsp coconut sugar
  • 1/2 tsp chili flakes
  • 2 tbs coconut cream
  • 3 tbs peanut butter
  • 2 tbs blanched almonds or cashews/more peanut butter
  • 1 tsp coarse celtic sea salt


  1. Cut your jackfruit into bite size pieces by cutting the core off and then cutting the outer part into bit size pieces. I usually thread the core pieces on to separate skewers because they are a little bit harder than the outer pieces. Watch video for full demonstration.
  2. Next, place all of the marinade ingredients in a blender and blend until it is smooth. Pour over the jackfruit, mix through and place in the refrigerator for at least 3 hours (or overnight).
  3. Preheat oven to 200C/400F and thread the jackfruit on to skewers. I use metal ones, but if you want to use bamboo skewers, be sure to soak them first so they don't burn in the oven. You could also thread on once it has been cooked.
  4. Place the skewers onto a baking tray lined with non-stick parchment paper and place in the oven for 15 minutes.
  5. In the meantime, place all of the satay sauce ingredients in to a blender and blend until smooth.
  6. Remove the skewers from oven at 15 minutes and baste with strained marinade. Put in for another 15 minutes or until browned to your liking.
  7. Serve with a salad, over rice or eat just as is. The satay sauce just goes so well with this.
  8. Click here to watch a video demonstration.

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