For the skewers:
500 g vegan chicken replacement, e.g. Vantastic Foods VEGAN CHICKEN BALLS in sesame oil
4 Tbsp vegetable oil, e. g. Boyodo Frying Oil Classic, organic
For the sauce:
1 Tbsp vegetable oil, e. g. Boyodo Frying Oil Classic, organic
100 ml coconut milk, e. g. Rapunzel COCONUT MILK
150 g/ 5 oz crunchy peanut butter, e. g. Rapunzel PEANUTBUTTER Crunchy
2 Tbsp lupin sauce, e. g. Alberts LUPINENSAUCE
1 Tbsp Xylit sugar replacement, e. g. XUCKER Premium
1 Tbsp spicy vegetable spread, e. g. Zwergenwiese STREICHS DRAUF Chilinake
½ bunch cilantro, alternatively fresh mint or basil
12 wooden skewers
Servings: 4 people
Prep time: 15 minutes
Cook time: 5 minutes
Start off by peeling the onion, then dice and sauté it in 1 Tbsp of oil. Deglaze with coconut milk. As soon as the coconut milk is heated up add peanut butter and whisk until the sauce is smooth. Season to taste with Lupin sauce, Xylit sugar replacement, salt, pepper, and vegetable spread. Then pluck the cilantro leaves off the stem, wash and chop them and add to the peanut sauce.
Almost there- now put the vegan chicken balls on the wooden skewers, heat the remaining oil in a frying pan, and fry the satay skewers until golden brown.
And just like that the vegan satay skewers are done and can be served with peanut sauce.
- The sauce can be stored in the refrigerator for several days if it is filled in a glass container while still hot.
- You don't like cilantro? No problem, simply replace it with fresh basil or mint leaves.
- To give the sauce an interesting creamy oomph add some Happy Cashew THE FRESH Classic before serving.
- Turn it into a feast for the eyes by simply garnishing the dish with chopped peanuts and a few fresh cilantro leaves.
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