Meatless Monday’s: Satay Tempeh Skewers with Asian Slaw

Prepare to be dazzled by the irresistible fusion of flavors in our Satay Tempeh Skewers with Asian Slaw! This vibrant dish promises a delightful dance of textures and tastes, perfect for any occasion. Imagine succulent tempeh cubes, marinated in a rich blend of crunchy peanut butter, creamy coconut milk, and zesty lime juice, all kissed with a hint of spicy chili and aromatic ginger. Skewered and baked to perfection, these savory morsels are paired with a refreshing, tangy slaw made from crisp red cabbage, sesame oil, and a touch of honey. Garnished with a sprinkle of sesame seeds, this dish is as pleasing to the eye as it is to the palate. Whether you're a dedicated vegetarian or simply seeking a delicious, plant-based option, these Satay Tempeh Skewers with Asian Slaw will elevate your culinary repertoire and leave your taste buds begging for more.

What You Need

Ingredients:
14oz. (400g) natural tempeh
For the marinade:
1/4 cup (45g) crunchy peanut butter
3 tbsp. coconut milk (add more if required)
1 tbsp. sesame oil
1 tbsp. lime juice
1 tbsp. taman (can be substituted with soy sauce)
1 tbsp. honey
1 tsp. chili paste (or sambal oelek)
1 tsp. ginger, grated
For the slaw:
300g red cabbage shredded
1 tbsp. sesame oil
1 tsp. honey
1 tbsp. lime juice
2 tsp. ginger, grated
sesame seeds for garnish

Directions

Cut the tempeh into 32 equal cubes.
Mix all the marinade ingredients in a bowl. Add the tempeh cubes to the marinade and stir until evenly coated on all sides. Cover the dish or place in an airtight container refrigerated overnight (or at least 1-2 hours).
Preheat the oven to 350°F (180°C).
Thread the marinated tempeh on skewers (4 cubes each), then place on a baking sheet and bake for 20 to 25 minutes, checking often to prevent burning. Save the rest of the marinade for serving.
Mix all the slaw ingredients and season with salt and pepper, then mix well and set aside.
Once tempeh is ready, serve 2 skewers per serving with a drizzle of the leftover marinade, alongside the Asian slaw. Sprinkle with sesame seeds to serve.

Calories per serving: 500
Fats per serving: 30 grams
Protein per serving: 32 grams
Carbohydrates per serving: 19 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.