NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

Satay kebab

Moderate

30

minutes

For

4

servings

To the cook

The Vegan Society Switzerland (@vegan.ch) is an independent non-profit organisation dedicated to promoting the vegan lifestyle.

This goes in

  • 600g planted.chicken nature
  • 4 tablespoons soya sauce
  • 2 tablespoons peanut butter
  • 2 tablespoons red curry paste
  • 2 tablespoons brown sugar/maple syrup
  • 2 teaspoons garlic powder
  • Salt, pepper
  • Sesame oil for frying
  • Skewers (wood or metal)

Peanut sauce

Ingredients

  • 1 small onion, chopped
  • 2 cloves garlic, minced or crushed in garlic press
  • 2 teaspoons sesame oil
  • 2 teaspoons red curry paste
  • 2 tablespoons light soya sauce
  • 2 teaspoons tamarind paste
  • 2 tablespoons brown sugar
  • 240 ml coconut milk
  • 160 g peanut butter
  • Juice of one lime

Ingredients

Preparation

  1. For the marinade, mix all ingredients in a small bowl to form a paste.
  2. Put the planted.chicken on skewers and brush with marinade. Tip: arrange lengthwise so that a larger surface can be fried.
  3. For the peanut sauce, mince the onion while heating the sesame oil in a pot.
  4. Fry the chopped onions in the pot at medium heat until they are translucent.
  5. Add garlic and curry paste to the onions, mix and fry briefly.
  6. Reduce heat and then add the soya sauce, tamarind paste, sugar and coconut milk and mix well.
  7. Add the peanut butter, stir until smooth and mix in the juice of one lime. Keep the peanut sauce warm on low heat while the skewers are frying.
  8. Heat the sesame oil in a frying pan and fry the skewers over medium-high heat until golden brown.
  9. Serve planted.chicken skewers with the peanut sauce.

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