Spicy Peanut Satay Tempeh - Easy Vegan Recipe

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in saturated fat.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: dairy cream

Light coconut milk reduces calories while maintaining creaminess.

Add a little oil to a pan on medium heat.

Fry the tempeh for a couple of minutes until golden brown.

Transfer the cooked tempeh to a bowl for later use.

Add coconut milk to the pan on medium heat.

Add masaman curry paste to the coconut milk and stir until fully dissolved.

Add 1 tablespoon of peanut butter and continue cooking the sauce for a few more minutes.

Add palm sugar to the sauce.

Once the sauce starts to thicken, add the carrot and cook for a few more minutes.

Add the remaining vegetables: sugar snap peas and sweet peppers.

Continue cooking for another few minutes, adding 1/2 to 3/4 cup of water as needed.

Keep cooking until the sauce thickens and becomes creamy.

Add the cooked tempeh back into the pan once the sauce is thickened.

Optionally add chilies before serving.

Serve with rice or noodles, decorated with optional chilies and a splash of coconut milk.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens