Vegetarian Satay Skewers
Recipe: #15794
November 10, 2014
Categories: Tofu/Soy, Sweet Potato/Yam, Grilling (Outdoor), Steam Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"From Recipe+ NOTE - the recipe for the satay sauce makes 1 cup, any leftovers store in the fridge for up to 3 days in a screw top jar. If sauce is too thick, add a little water."
Ingredients
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- SATAY SAUCE
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Nutritional
- Serving Size: 1 (569.6 g)
- Calories 926.7
- Total Fat - 67 g
- Saturated Fat - 19.6 g
- Cholesterol - 208.3 mg
- Sodium - 1673.9 mg
- Total Carbohydrate - 57.9 g
- Dietary Fiber - 12.7 g
- Sugars - 8.8 g
- Protein - 36.1 g
- Calcium - 438.1 mg
- Iron - 9.9 mg
- Vitamin C - 47.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place kumara in a steaming basket over a small saucepan of boiling water and steam for 8 to 10 minutes or until just tender and then remove from heat and cool (I would use my electric steamer).
Step 2
Make Satay sauce - Heat oil in a small saucepan over moderate heat and add onion and garlic and cook and stir for 1 minute or until fragrant and then add remaining ingredients and cook and stir until smooth and heated through.
Step 3
Thread tofu, corn and kumara onto 6 skewers, alternating ingredients.
Step 4
Combine 1 tablespoon of the oil and soy sauce in a small bowl and brush skewers with soy mixture.
Step 5
Preheat a barbecue or char grill to moderately high and cook skewers for 10 minutes or until browned.
Step 6
Combine cabbage, cucumber and tomato in a medium bowl and drizzle with juice and remaining oil.
Step 7
Place in a serving owl and top with egg and drizzle skewers with satay sauce and sprinkle with onion and serve with salad.
Step 8
NOTE - if using wooden skewers soak for 30 minutes in water before using.
Tips
No special items needed.