Recipe: How to make delicious tempeh satay

Fire up the grill and surprise your family and friends, vegans and die-hard meat eaters alike, with the most fantastic plant-based dishes for the barbecue and alongside it. In Vegan Summer, Milou van der Will leaves the standard shashlik and grilled corn on the cob behind and shows you how to make delicious main and side dishes. Like this tempeh satay, which will upgrade your vegan BBQ this summer.

Milou: “For lovers of Indonesian cuisine: this is sateh kambing, but with tempeh standing in for the goat. And if someone starts bleating about how that’s not how it’s supposed to be, just let them taste the sauce. Done.”

How to make the tempeh satay

• Mix the 3 tablespoons of ketjap manis with the lemon juice and the 3 pressed garlic cloves to make a marinade. Toss the tempeh cubes in the marinade. Thread 4 tempeh cubes onto each skewer and leave to marinate for at least 1 hour.
• Make the sauce by finely grinding the rawits in a mortar. Add the peanuts and the peeled garlic clove and grind finely.
• Add the splash of peanut oil if that makes it easier to mix. Grind well until you have a smooth paste.
• Now add the gula jawa, the 4 tablespoons of ketjap manis, the soy sauce and the lime juice. Stir, grind and scrape everything carefully until it becomes a cohesive sauce. Taste and add a little salt if necessary.
• Roast the tempeh satay on the barbecue for a few minutes, until cooked through all over. Turn very regularly, as the satay can burn easily because of the marinade.
• Just before serving, spoon plenty of the sauce over the satay and garnish with shallot.

Title: Vegan Summer
Author: Milou van der Will
Price: €14,95
Publisher: Good Cook

Read also:

• Recipe: how to make a delicious Korean tempeh burger
• Recipe: vegan BBQ pizza
• Choosing wine for your BBQ: how to do it (plus cooking tips)