Vegetarian Satay Recipe

Prepare marinade and marinate

In a large bowl combine lime juice, soy sauce, coconut milk, brown sugar, vegetable oil, minced garlic, ground coriander, turmeric, salt and black pepper. Stir until sugar dissolves. Add the plant-based strips and toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours (up to 6 hours).

Skewer

If using longer strips, thread 2–3 pieces onto each soaked wooden skewer leaving a small gap between pieces so heat circulates. For chunkier plant-based pieces, thread one piece per skewer as needed. Arrange skewers on a tray and let them sit 10 minutes at room temperature before cooking.

Preheat a grill or grill pan over medium-high heat. Brush the grill lightly with oil. Place skewers on the hot grill and cook 3–4 minutes per side, turning once or twice, until grill marks form and the exterior is lightly browned and heated through. If using an oven, broil on high about 4–5 minutes per side, watching closely so they do not burn. During the last minute of cooking, brush a little reserved marinade (that hasn’t touched raw product) or coconut milk on skewers for gloss.

Make sauce

While skewers are marinating or cooking, whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, rice vinegar, minced garlic, grated ginger and chili paste in a small saucepan or bowl. Place over low heat and warm gently, whisking until smooth and slightly fluid; add warm water 1 tablespoon at a time to reach desired dipping consistency. Taste and adjust seasoning with salt, extra lime or sugar as needed. Keep warm until serving.

Arrange cooked skewers on a serving platter. Spoon peanut satay sauce into a small bowl for dipping or drizzle about 2–3 tbsp over the skewers. Garnish with chopped cilantro, a sprinkle of sesame seeds (if using), cucumber or pickled carrot on the side, and lime wedges. Serve immediately.

Leftovers storage: Refrigerate cooled skewers and sauce separately in airtight containers for up to 3 days. Reheat skewers gently under a broiler or in a skillet; loosen sauce with a splash of water or coconut milk when reheating.