nutritional information

Per :

Vegan

Soy Meat Satay with Spicy Peanut Sauce

SERVES 4 TO 6

Try some of the great-tasting, ready-to-use meatless soy products available in natural food or grocery stores. You can also marinate and grill pressed tofu, seitan or even portobello mushrooms. For small quantities, I usually make these appetizers on a small indoor electric grill, but using a grill basket outdoors works too.
  • 1 cup coconut milk
  • 1 tsp. granulated sugar
  • 1 tsp. green curry paste
  • ½ tsp. curry powder
  • ½ tsp. ground turmeric
  • ¼ tsp. ground coriander
  • 1 tsp. Bragg Liquid Aminos
  • 2 tsp. minced shallots
  • 1 tsp. minced garlic
  • 1 Tbs. peanut oil plus extra for cooking
  • 7-oz. package frozen “chicken-style” soy meat pieces, thawed
  • 10 to 12 6-inch-long bamboo
  • skewers or metal skewers
  • Fresh lime wedges
  • Spicy Peanut Sauce (see recipe August 2002)
  1. Mix coconut milk, sugar, curry paste, curry powder, ground turmeric, ground coriander, Bragg Liquid Aminos, shallots, garlic and peanut oil in mixing bowl. Add soy meat and marinate for at least 30 minutes, or as long as 2 hours.
  2. Grill soy meat on lightly oiled indoor electric grill for about 3 minutes, or until browned. Alternatively, sear soy meat in heavy skillet, lightly coated with peanut oil, over medium-high heat until each side is browned. Drizzle with fresh lime juice. Let cool for 1 minute and skewer. Serve with Spicy Peanut Sauce.
August 2002

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