Alicia (lellisch.veganfood) lives in Bavaria and studies industrial design. In May 2020, she started her food blog on Instagram. She wants to inspire and show how easy and delicious vegan cooking and eating is.
This goes in
200 g planted.chicken nature
2 tsp red mild curry paste
2 tsp sesame oil
1 tsp paprika powder
1 tsp curry powder
1 tsp tomato ketchup
1 tsp water
salt and pepper
Peanut Sauce
Ingredients
80 g peanut butter
150 ml coconut milk
1 tsp agave syrup
1.5 tsp Sriracha
3 tsp tomato ketchup
Salad & Dressing
Ingredients
4 carrots
1 bell pepper
5 mushrooms
1 bunch coriander
1 bunch spring onion
2 tsp peanut oil
2 cloves of garlic (pressed)
0.5 tsp chilli flakes
1 cm ginger (chopped)
5 tablespoons soya sauce
5 tsp rice vinegar
Juice of 1 lime
Preparation
Mix well all the ingredients for the marinade of the chicken pieces and put the chicken pieces in it for 15 minutes.
For the salad, quarter the mushrooms and steam them briefly in a pan. Cut the carrot with a zoodle maker, cut the bell pepper into strips, chop the spring onion and coriander. Put all the ingredients for the salad in a large bowl and stir.
Combine all remaining ingredients for the dressing and mix well. Pour over the salad and stir again.
Remove the chicken pieces from the marinade and place on wooden skewers. Fry the skewers in a pan on both sides for 3-5 minutes.
For the peanut sauce, mix all ingredients together and blend well. Use more or less of each ingredient depending on taste.
Serve the salad with the skewers on top and spread the peanut sauce on the skewers. Sprinkle with peanuts if desired.
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