Vegetarian Satay Recipes

PANEER SATAY RECIPE

Steps:

• To begin making the Paneer Satay Recipe, combine the marinade ingredients including ginger, garlic, turmeric powder, dark soy sauce, sesame oil and salt in a large bowl.
• Add the paneer and toss gently to coat the paneer well with the marinade. Let the paneer marinate for about 30 minutes or you can refrigerate overnight if you plan to make it the next day.
• I like to roast the paneer on a stove top grill, you can also do it in the oven that is preheated at 200 C.
• Place the paneer on the preheated skillet and roast it until it is evenly browned on all sides. Keep drizzling some of the marinade as the paneer is roasting, so it absorbs additional flavors.
• The paneer satay is done when it is has a golden brown color. Transfer the paneer satay onto a serving plate and serve hot.
• Serve this delicious Paneer Satay Recipe along with Peanut Dipping Sauce as a party appetisers.

VEGETARIAN THAI SATAY

Steps:

• Gather the ingredients.
• Slice protein of choice into strips. Place in a bowl large enough for marinating and set aside.
• Place all marinade ingredients in a food processor or blender. Blend to create a dark, rich satay marinade . Taste-test marinade for salt, spice, and sweetness.
• Pour marinade over prepared strips, turning to cover all sides.
• Add onion, if using, and gently toss all together. Set in refrigerator to marinate at least 1 hour, or cover and leave up to 24 hours. If using wooden skewers , soak in water 10 minutes before threading to prevent burning.
• Thread sliced protein pieces onto soaked wooden skewers or stainless-steel skewers. Reserve leftover marinade for basting .
• If grilling, lightly brush grill with oil, then set skewers over a hot fire. Grill, rotating skewers until all sides are lightly browned, basting generously with leftover marinade. (See below for oven instructions).
• After skewering, lay prepared satay on a baking sheet lined with parchment paper , if desired.
• Set oven to broil and place a rack on the highest or second-highest rung of your oven. Slide satay under broiler and broil 5 minutes before turning. Continue broiling in this way until browned on all sides and onions, if using, are lightly charred.
• Baste halfway through cooking with leftover marinade.

CURRIED SWEET POTATO & PEANUT SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 4 minutes.
• Stir in garlic, ginger, curry paste, and serrano; cook, stirring, for 1 minute. Stir in sweet potatoes and water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the sweet potatoes are soft, 10 to 12 minutes.
• Transfer half of the soup to a blender, along with coconut milk and peanuts; puree. (Use caution when pureeing hot liquids.) Return to the pot with the remaining soup. Stir in beans, salt, and pepper; heat through. Remove from the heat. Stir in cilantro and lime juice. Serve with pumpkin seeds and lime wedges.

EASY VEGETABLE STIR FRY WITH CREAMY PEANUT SAUCE

Steps:

• Get all ingredients ready and in one place. Thaw the frozen veggies (with a microwave or by taking them out of the freezer early enough).
• Chop the snow peas, baby corn and onion. Dice the garlic and ginger.
• Cook the noodles so you have them at hand when the stir-fry comes together. When ready, drain and rinse under cold water (they'll stick together less).
• Grab a large bowl and chuck in the peanut butter, soy sauce, sweet chilli sauce, water, syrup. Mix well with a spoon 'til it's a nice and creamy sauce. Optionally, throw in the lemon grass.
• In a wok or large pan heat the oil until it starts smoking.
• Add the garlic, ginger, onion, sugar snaps and baby corn.
• Around 40 seconds later add the thawed veggies. (If you just use fresh veg, throw in everything at once).
• Stir it well for about 4-5 minutes.
• Reduce the heat a little and add the sauce and noodles. It'll quickly begin to boil.
• Make sure it's all nice and creamy. Add a little more water, if not!
• Add some peanuts.
• Let it simmer for another 3-5 minutes.
• Fish out the lemon grass before serving (it's only for the flavour, not for eating!!)
• Done!

VEGAN SWEET POTATO SATAY CURRY

Steps:

• In a large saucepan, melt the coconut oil and cook the onions over a medium heat until soft.
• Stir in the garlic, ginger, curry paste, peanut butter, coconut milk and water.
• Add the sweet potatoes and bring to the boil.
• Turn down the heat and simmer for 30 minutes, stirring occasionally until the potatoes are soft and the sauce has reduced and thickened.
• Add the spinach and str until wilted.
• Add the lemon juice and you're ready to serve.
• I served mine with basmati rice and sprinkled with a few flaked almonds for extra crunch. This serves 4 and I can honestly say the leftovers were just as good, if not better, re-heated the next day!

SATAY VEGETABLE NOODLES | EASY 5 MINUTE MEAL

Steps:

• Heat the oil in a wok or large frying pan. Add in the vegetables and stir fry for 2 minutes.
• Meanwhile make the sauce by putting the soy sauce, peanut butter, coconut milk and lime juice into a jar. Put the lid on and shake until all the ingredients have combined.
• Add the sauce and the noodles to the wok and cook for a further 2-3 minutes until the noodles have warmed through.
• Garnish with peanuts, coriander and sesame seeds and serve immediately.

TOFU-VEGETABLE SATAY WITH PEANUT SAUCE

Steps:

• Prepare the satay: Place the tofu in a folded dish towel and gently press to remove excess liquid. Cut tofu into 1-inch cubes.
• Cut the thicker white and light green stalks of the scallions into 1-inch pieces. Thinly slice the thinner, dark green scallion stalks on the diagonal and reserve for the garnish.
• Make the peanut sauce: Heat 1 tablespoon oil in a large skillet over medium-high. Add shallots, chiles and garlic, and cook, stirring occasionally, until softened, 4 to 5 minutes. Transfer to a food processor or blender. Add the peanut butter, 5 tablespoons kecap manis and ⅓ cup plus 1 tablespoon water, and blend until almost smooth. (It makes about 1 ½ cups.) Transfer sauce to a small bowl. (If the sauce thickens, add more water by the tablespoon until it is pourable.)
• Assemble the satay: Place a cube of eggplant onto a bamboo skewer, followed by a piece of pineapple, bell pepper, scallion, tofu and another piece of eggplant. Repeat with the remaining skewers.
• Heat the grill or a griddle pan over high. Use a pastry brush to dab the 1/4 cup oil all over the skewers. Once hot, line the skewers on the grill or griddle pan, working in batches as needed. Cook for 10 to 12 minutes, turning every 2 to 3 minutes with a metal spatula or tongs, until the eggplant is cooked through. Transfer to a plate.
• Prepare the glaze: Mix 4 tablespoons kecap manis with the remaining 2 tablespoons oil. Brush the glaze all over the skewers.
• Pool about 1 cup peanut sauce onto a large serving plate, spreading it close to the edges of the plate. Lay the cooked skewers on top, then spoon the remaining peanut sauce on top. Drizzle lightly with 1 tablespoon of kecap manis, and garnish with the sliced scallions.