Smoky tempeh peanut satay is perfect appetizer. A flavorful and vibrant Thai-inspired marinade paired with hearty tempeh is skewered and lightly charred. If you’re serving a larger crowd, make a double batch and have more on reserve to toss in the oven. It just might become the favorite appetizer of the evening!
Recipe is from Epic Vegan Quick and Easy: Simple One-Pot and One Pan Plant-Based Recipes by Dustin Harder ©2021, Fair Winds Press, an imprint of Quarto Publishing Group. Photo by Ashley Madden. Reprinted by Permission.
More about Epic Vegan Quick and Easy
Accessible. Affordable. Delicious. These three words are at the heart of Epic Vegan Quick and Easy, a cookbook of simple one-pot and one-pan meals perfect for anyone who wants to dive into plant-based cooking.
Veteran author and creator of The Vegan Roadie series, Dustin Harder serves as your guide to all things vegan, showing you how to use straightforward ingredients and techniques to make every meal epic. Epic Vegan Quick and Easy tells you how to create your own masterpieces by adding exciting flavors and textures, stacking layers upon layers of ooey-gooey goodness, and putting variety at your fingertips.
No matter where you are on your food journey, the collection of epic recipes in this book will serve as your road map to enjoying flavor-packed, plant-based cooking. Vegetarian, vegan, flexitarian, occasionally meatless—all are welcome here!
- 4 (6-inch) wooden skewers (optional)
- 1 tablespoon chili garlic sauce
- Juice of 1 lemon
- Juice of 1 lime
- 2 tablespoons toasted sesame oil
- ¼ cup soy sauce or gluten-free tamari
- ¼ cup creamy peanut butter
- 2 tablespoons maple syrup
- ½ teaspoon smoked paprika
- 1 block (8 ounces) tempeh
- Crushed peanuts (optional)
- 2 scallions, thinly sliced (optional)
- Preheat the oven to 375°F (190°C, or gas mark 5). Line a sheet pan with parchment paper. Soak the skewers (if using), in a shallow dish of water while preparing the sauce.
- Combine the chili garlic sauce, lemon juice, lime juice, sesame oil, soy sauce, peanut butter, maple syrup, and smoked paprika in a bowl.
- Cut the tempeh in three strips lengthwise and then quarter each strip into 4 triangles for 12 thick triangles in total. The ends will be square but cut the remaining parts into triangles. Toss the pieces in the bowl until completely coated. Add 3 pieces to each skewer (if using). Transfer the tempeh to the prepared sheet pan.
- Use a spoon to drizzle the marinade on each piece. Bake for 10 minutes. Then flip tempeh and use a spoon to drizzle more marinade on the pieces. There should still be about ¼ cup (60 ml) marinade left. Hold on to it. Bake for 10 minutes longer, until dry. If desired, turn the oven up to broil and broil for 1 to 2 minutes to lightly char the edges.
- Transfer the tempeh to a serving dish. Drizzle with remaining marinade, and sprinkle with crushed peanuts and scallions (if using).
Dustin Harder is the host and creator of the original series, The Vegan Roadie. A graduate of the Natural Gourmet Institute in New York City, he is a vegan chef, cooking instructor and works in culinary development for restaurants and various food brands.
Dustin has been seen on The Food Network and appeared in various publications such as Eating Well, VegNews, Vegan Lifestyle Magazine, Chowhound, Vegetarian Times, and Paste Magazine. He is the author of The Simply Vegan Cookbook featured by Forbes as one of the “Best Vegan Cookbooks,” Epic Vegan named one of the “Best Vegan Books of 2019” by Eat This, Not That, and Epic Vegan Quick and Easy. Visit him at VeganRoadie.com.
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