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Recipe for Veganuary

Updated: Jan 9, 2021

We have road-tested a vegan satay recipe for you. This was given the thumbs up by the whole family, it is delicious and could be used with not only tempeh but also tofu, vegetables and quorn.

Be adventurous and give it a try.

Peanut & Lemongrass Tempeh Satay

January is Veganuary so we thought we would inspire you with a Vegan recipe. This is delicious, had the thumbs up from the whole family, not too spicy but full of flavour. The beauty of this recipe is you can alter it to suit your own tastes and end up with your own personal blend.

Tempeh is fermented hulled soybeans. The fermentation process creates probiotics which are known to promote gut health and it is also high in protein, calcium and iron. Tempeh originates from Indonesia and has been around since the 1800's.

Makes a great snack, starter or add more salad to your plate for a main meal. Give it a try.

  1. Prepare the Tempeh (230g or whole jar of Yakso) by simmering in a pan for 10 minutes. This reduces the bitterness. Remove and pat dry.

  2. Prepare the marinade: in a bowl add the following ingredients (all are available on Isle of Barra, mostly in Bùth Bharraigh) 2tsp Sweet Chilli Sauce, 2tbsp Peanut Butter, 1tbsp Sesame Oil, 5tbsp Liquid Aminos, 3tbsp Lime Juice, 2tbsp Maple Syrup, 2tsp ground turmeric, 4 fat cloves peeled Garlic, 1 pinch sea salt, 2tbsp lemongrass puree. Blitz all into a smooth paste.

  3. Taste the marinade and adjust to your taste: for more sweetness add maple syrup, for more saltiness add more salt or liquid aminos, for more acidity add lime, for more heat add chilli.

  4. Add the Tempeh to the marinade making sure it is all covered. Leave for at least 2 hours but for best results leave for 24 hours to give the tempeh a chance to absorb the flavour.

  5. Preheat oven to 190°C, place the Tempeh on a baking sheet and bake for 20-30 minutes of until golden brown.

  6. Serve with a fresh salad. Left over marinade can be used as a sauce.

This delicious marinade does not only go with tempeh but could also be used with quorn, tofu, veg, fish and meat. However if using for fish and meat you cannot use the left over marinade as a sauce. Why not make a large batch of the sauce and freeze it in meal size quantities for future use.

Recipe adapted from the

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