Indonesian Vegan Tempeh Satay Skewers with Peanut Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 16 oz tempeh, cubed
• 2 tbsp coconut oil
• 16 bamboo skewers
• Salt, to taste
• Pepper, to taste
• For the Peanut Sauce:
• 1 cup unsalted roasted peanuts
• 1/4 cup water
• 2 tbsp tamari or soy sauce
• 2 tbsp lime juice
• 2 tbsp coconut sugar
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp ground cumin

Instructions

1. Step 1: In a large bowl, combine the cubed tempeh, coconut oil, salt, and pepper. Mix well to ensure all pieces are evenly coated. Step 2: Preheat your oven to 375°F (190°C). Step 3: Thread the marinated tempeh onto bamboo skewers, about 4 5 cubes per skewer. Step 4: Place the skewers on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway through, until golden brown and crispy. Step 5: While the tempeh is baking, prepare the peanut sauce by blending all ingredients in a food processor until smooth. Step 6: Serve the tempeh satay skewers with the peanut sauce on the side for dipping.

Chef’s Insight

The use of coconut sugar in the peanut sauce adds a touch of sweetness and depth, complementing the savory tempeh.

Notes

This recipe can be easily scaled up or down to accommodate different group sizes. The peanut sauce can also be used as a dipping sauce for other vegetables or as a spread on sandwiches.