For the skewers:
500 g vegan chicken replacement, e. g. Vantastic foods VEGANE HCHICKEN BALLS in sesame oil
4 Tbsp vegetable oil, e. g. Byodo BRATÖL CLASSIC
For the sauce:
1 Tbsp vegetable oil, e. g. Byodo BRATÖL CLASSIC
100 ml coconut milk, e. g. Rapunzel COCONUT MILK
150 g/ 5 oz crunchy peanut butter, e. g. Rapunzel PEANUTBUTTER Crunchy
2 Tsbp lupin sauce, e. g. Alberts LUPINESAUCE
1 Tsbp 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.
And just like that the vegan satay skewers are done and can be served with the 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 DER FRISCHE Klassik 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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