Ingredients
  • 
1 cups vegetable stock
  • 2 tablespoons peanut butter
  • 2 teaspoons tamari
  • 
1 1/2 teaspoons barley malt
  • Pinch coriander
  • 1 teaspoon freshly squeezed lime juice
  • 
1/2 teaspoon peeled and grated gingerroot
  • 1/4 teaspoon minced serrano chili
  • 
1 teaspoon safflower oil
  • 1/4 cup finely chopped shallots
  • 1 teaspoon finely chopped garlic
  • 1/4 teaspoon sea salt
  • Chopped scallions to garnish
  • 12 wood skewers

Tempeh Saté

jrubino
  • Serves: 4 people

 

This dish, traditionally made with chicken and a much heavier peanut-based sauce, has been modified to suit a vegetarian palate. Tempeh, a fermented soybean cake sold in the freezer section of your natural foods store, is high in protein and low in saturated fats. Saté is traditionally grilled over a charcoal fire using banana stalks as handles for the hot skewers.

Directions
  1. Place wood skewers in water to soak. Steam tempeh 20 minutes. Turn over after 10 minutes to cook other side. Meanwhile, combine stock, peanut butter, tamari, barley malt, coriander, lime juice, ginger and chili in a measuring cup; whisk until thoroughly mixed. Set aside.
  2. Heat oil in a large skillet over medium heat. Add shallots, garlic and salt; cook 5 minutes, stirring frequently to prevent burning. Add stock mixture and bring to a boil; reduce heat and simmer 15 minutes until thickened.
  3. Preheat broiler. Slice tempeh lengthwise into 1-inch-wide strips. Thread tempeh onto skewers and place in a single layer in a baking dish. Pour sauce over tempeh and turn to coat. Broil 7 minutes each side. Remove from heat; garnish with scallions and serve.
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