Vegetarian and vegan satay can be as delicious as regular satay, but there's a secret to good vegetarian satay: a good marinade. This satay marinade recipe comes direct from the Southeast-Asian cooks in my husband's family (Thai and Malaysian), passed down from one generation to another. So if you've been disappointed with other veggie satay you've tried, be sure to give this version a go! And I'd like to say a special thanks to Rose Chilibeck of Ontario, Canada, who made this recipe and kindly sent us her beautiful photograph. Thanks Rose!
Prep Time: 18 minutes
Cook Time: 15 minutes
Total Time: 33 minutes
Yield: SERVES 2-4
Ingredients:
- up to 1 pound wheat gluten or soy protein strips, OR your favorite vegetarian/mock chicken*, OR 1 block medium to firm/extra firm tofu
- optional: 1/2 purple onion OR yellow cooking onion, sliced into wedges for skewering
- SATAY MARINADE:
- 1/4 cup minced lemongrass, fresh or frozen-prepared
- 2 shallots OR 1/4 cup purple onion, sliced
- 3-4 cloves garlic
- 1-2 fresh red chilies, OR 1/2 to 3/4 tsp. cayenne pepper
- 1 thumb-size piece galangal OR ginger, sliced
- 1/2 tsp. turmeric
- 2 Tbsp. ground coriander
- 2 tsp. ground cumin
- 2 Tbsp. dark soy sauce
- 3 Tbsp. regular soy sauce
- 6 Tbsp. brown sugar
- 3 Tbsp. vegetable oil
- salt to taste
Preparation:
*Shopping Tip: Rose Chilibeck of Ontario, Canada recommends using PC World's Best Meatless Chicken Breasts in this recipe (shown in photo). Other types will work too - just be sure the product isn't too heavily salted/spiced.
- Slice wheat gluten, mock chicken, or tofu into strips or workable pieces (on the thin side for weaving the satay sticks through). Place in a bowl large enough for marinating and set aside.
- Place all marinade ingredients in a food processor or blender. Blitz to create a dark, rich satay marinade. Taste-test the marinade for salt, spice, and sweetness. Tip: with this mariande, you should first taste SALTY, followed by SWEET and spicy. Add a little salt if needed, or more sugar if not sweet enough. Add more chili for more heat, if desired.
- Pour marinade over prepared strips, turning the wheat gluten or mock chicken to cover all sides. Add the onion (if using) and gently turn toss all together. Set in the refrigerator to marinate at least 1 hour, or cover and leave up to 24 hours.
- Thread the wheat gluten, mock chicken, or tofu pieces onto wooden or stainless-steel skewers (soak wooden ones in your sink 10 minutes beforehand to prevent burning). Retain the bowl with the leftover mariande for basting.
- If grilling, lightly brush grill with oil, then set skewers over a hot fire. Grill until lightly browned, basting generously with leftover marinade.(If cooking indoors: see below for oven instructions.)
- Serve with my Easy Satay Peanut Sauce , and plain rice, Coconut Rice , or Sticky Rice. ENJOY!
To Make this Dish in Your Oven: Be sure to soak wooden satay sticks at least 10 minutes in your sink. After skewering, lay prepared satay on a baking sheet (cover first with parchment paper, if desired). Set oven to BROIL and place a rack on the highest or second-highest rung of your oven. Slide satay under the broiler and broil 5 minutes per side before turning. Continue broiling in this way until nicely browned and onions are lightly charred. Baste halfway through cooking with leftover marinade, and follow serving instructions above.
