Recipes.

Tempeh + Papaya Satay Skewers

By Green Kitchen Stories Travels


I Quit Sugar - Tempeh Satay Skewers from Green Kitchen Stories
  • 2 servings
  • Prep - 20 mins
    Cooking - 10 mins
  • Total - 30 mins
I Quit Sugar - Tempeh Satay Skewers from Green Kitchen Stories

This hearty vegetarian recipe comes from the perfect food duo Luise and David in their latest cookbook Green Kitchen Stories Travels.

They say: "Tempeh is a fermented soya bean cake... It's high in protein, contains healthy bacteria from the fermentation and is a good alternative to meat for vegetarians."  

Servings: 2
Preparation: 20 mins
Cooking: 10 mins

Tags: , , , , , , ,

Ingredients

Peanut + Coconut Sauce

  • 1/3 cup peanut or almond butter.
  • 120 ml (1/2 cup)full-fat coconut milk.
  • juice of 1 lime.
  • 1/2 teaspoon ground coriander.
  • 1/2 teaspoon ground cumin.

Tempeh Skewers

  • 225g GMO-free tempeh.
  • 2 tablespoons soy sauce or tamari.
  • 2 teaspoons rice malt syrup.
  • 1 teaspoon grated fresh ginger.
  • 1/2 small papaya (persimmon, pineapple or peach would also be good).

To serve

  • a few whole lettuce leaves.
  • a handful of mint.
  • a handful of coriander leaves picked and roughly chopped.
  • lime wedges.

Directions

1. First make the sauce. Place all ingredients in a small saucepan and cook over a allow heat, stirring until everything is combined. Tip into a small bowl, leave to cool then chill until ready to serve.

2. Cut the tempeh into thick sliced. Stir together the soy sauce, rice malt syrup and grated ginger in a bowl. Place the tempeh in the marinade, turn to coat a couple of times and leave to marinade for about 10 minutes.

3. Peel the papaya, remove the seeds and cut into sliced the same size as the tempeh. Thread the papaya and marinated tempeh onto skewers (soaked first if bamboo or wooden), either alternately on the same skewer or on separate ones.

4. Heat a non-stick frying pan and fry the skewers on each side for a few minutes, or cook on a hot barbecue for 3-5 minutes, turning as needed, until nicely marked on all sides without being burned.

5. Brush skewers with the remaining marinade while they are being grilled. Serve with the chilled sauce, a few lettuce leaves, fresh mint, coriander and some lime wedges to squeeze over.


Note

We choose organic tempeh over tofu as it's much less processed and uses the whole soybean. We even use tempeh in the vegetarian Meal Plans on the 8-Week Program.

I Quit Sugar recipe - Tempeh Satay Skewers by Green Kitchen Stories

This hearty vegetarian recipe comes from the perfect food duo Luise and David in their latest cookbook Green Kitchen Stories Travels.

They say: "Tempeh is a fermented soya bean cake... It's high in protein, contains healthy bacteria from the fermentation and is a good alternative to meat for vegetarians."

Ingredients

Peanut + Coconut Sauce

  • 1/3 cup peanut or almond butter.
  • 120 ml (1/2 cup)full-fat coconut milk.
  • juice of 1 lime.
  • 1/2 teaspoon ground coriander.
  • 1/2 teaspoon ground cumin.

Tempeh Skewers

  • 225g GMO-free tempeh.
  • 2 tablespoons soy sauce or tamari.
  • 2 teaspoons rice malt syrup.
  • 1 teaspoon grated fresh ginger.
  • 1/2 small papaya (persimmon, pineapple or peach would also be good).

To serve

  • a few whole lettuce leaves.
  • a handful of mint.
  • a handful of coriander leaves picked and roughly chopped.
  • lime wedges.

Directions

1. First make the sauce. Place all ingredients in a small saucepan and cook over a allow heat, stirring until everything is combined. Tip into a small bowl, leave to cool then chill until ready to serve.

2. Cut the tempeh into thick sliced. Stir together the soy sauce, rice malt syrup and grated ginger in a bowl. Place the tempeh in the marinade, turn to coat a couple of times and leave to marinade for about 10 minutes.

3. Peel the papaya, remove the seeds and cut into sliced the same size as the tempeh. Thread the papaya and marinated tempeh onto skewers (soaked first if bamboo or wooden), either alternately on the same skewer or on separate ones.

4. Heat a non-stick frying pan and fry the skewers on each side for a few minutes, or cook on a hot barbecue for 3-5 minutes, turning as needed, until nicely marked on all sides without being burned.

5. Brush skewers with the remaining marinade while they are being grilled. Serve with the chilled sauce, a few lettuce leaves, fresh mint, coriander and some lime wedges to squeeze over.

Note

We choose organic tempeh over tofu as it's much less processed and uses the whole soybean. We even use tempeh in the vegetarian Meal Plans on the 8-Week Program.

I Quit Sugar recipe - Tempeh Satay Skewers by Green Kitchen Stories

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