Vegan Satay – Authentic Singapore Recipe

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Yields: 2 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins

Satay is a mainstay of Singaporean / Malaysian alfresco hawker centre dining. It only takes ten minutes to make this vegan satay marinade, so say goodbye to those strange-tasting satay marinades that come in jars!

For this vegan satay, I used Meat Magic, a Philippine-made product. You can use seitan, firm tofu, or even cauliflower really.

You can just pan-fry the vegan protein pieces if you don’t have a grill or barbe. Skewer them after for presentation’s sake, or don’t skewer them at all! No matter what cooking method, just make sure you have a little char on the meat. A bit of char really brings out the flavour of the spices!

A very important component of an authentic satay dish is the spicy peanut sauce. So, I highly recommend that you make your own with my Spicy Peanut Satay Sauce From Scratch recipe.

Aside from the spicy peanut sauce, satay in Singapore / Malaysia is usually served with raw cucumber, raw red onions, and ketupat (rice cake). When served like this, a large satay platter is considered a main.

This portion is for a side so is only served with cucumber. If you want to serve satay as a side, it goes well with Nasi Goreng Tofu (Indo Fried Rice).

This recipe makes 10 skewers with 3 pieces of vegan protein on each.

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Ingredients

0/10 Ingredients
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  • Satay Marinade

Instructions

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  • Blend all the marinade ingredients together until a uniformed paste is formed. Mix well into the vegan protein and marinate in the fridge overnight or at least four hours.
  • If you are using bamboo skewers, soak them for about ten minutes before threading the vegan protein. This way the skewers won't burn on the grill or barbe.
  • If you don't have a grill, you can also pan fry.
  • Grill until cooked through and golden brown. Depending on your preference, you can have more or less char, but at least little char is preferred. Serve with peanut sauce and raw cucumber.

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