Satay skewers are abound in Southeast Asia. You can’t walk a block without encountering a cart on the street perfuming the air with aromas of grilled meats and nutty sauces. Dozens of bamboo skewers laden with varieties of meats are constantly being flipped over tiny grills before being packed into small pink or blue plastic bags with little balloons of dipping sauce on the side. Options include beef, chicken, squid, octopus, and other unidentifiable meats. I admit that we ate our fair share of satay during our 5-week trip through Singapore, Malaysia, Thailand and Indonesia. It’s the ultimate street food: quick, cheap and delicious, even if not exactly healthful. Oddly, I can’t remember seeing any veggie satay skewers. It seemed to be more of a meat-centric street food. I do, however, remember my favorite satay experience being at a night market in Chiang Mai. The peanut sauce was thick, spicy and had a hint of coconut flavour. This recipe tries to replicate my memories from northern Thailand, but with a vegan twist for my on-and-off meatfree Mondays. —Primal_Gourmet
portobello mushrooms - cut into 1/2" slices
all-natural peanut or almond butter
fresh grated ginger
scallions - finely sliced
limes - one juiced, the other cut into wedges for garnish
coconut amino (or sub low-sodium soy sauce)
rice wine vinegar
sambal (or desired chili paste)
full-fat coconut milk
fresh jalapeño - finely sliced for garnish
red chili pepper (like anaheim) - finely sliced for garnish
fresh cilantro leaves - roughly torn for garnish
mung bean vermiceli - cooked to package instructions
In This Recipe
Fully submerge bamboo skewers in a bowl of water – set aside.
In a large bowl or Mason jar, combine peanut butter, ginger, one finely sliced scallion, juice of one lime, coconut aminos, rice wine vinegar, sambal and hot water. Whisk or shake until thoroughly combined. The consistency should be quite thick. If too loose, add more peanut butter. If too thick, add water in 1 tsp increments.
Transfer half of the sauce to a separate mixing bowl and add-in ¼ cup coconut milk – mix thoroughly. Reserve the remainder of the sauce for dipping.
Add the sliced mushrooms to the coconut milk mixture and toss everything to coat. Cover with plastic wrap and refrigerate for up to 2-4 hours.
Skewer the mushroom slices length-wise.
Light a grill or grill pan to medium heat. Cook the mushrooms approximately 6-7 minutes per side or until preferred consistency.
Meanwhile, cook the mung bean noodles according to package instructions.
Remove mushrooms from grill and garnish with lime wedges, sliced jalapeño, Anaheim chilies, remaining sliced scallion and fresh cilantro. Serve the satay skewers immediately with the mung bean vermicelli and reserved dipping sauce.