Vegetable Satay Skewers

Sweet, crunchy vegetables coated with a rich, nutty sauce, grilled and served with Coconut, Chilli and Lemongrass basmati rice.

Energy

440 kcal

Fat

22g

Carbohydrates

53g

Fibre

Protein

Salt

1.6g

This recipe uses:

How to make Vegetable Satay Skewers

2 packs Tilda Coconut, Chilli, Lemongrass Steamed Basmati
2 tbsp Peanut Butter or nut butter of your choice
1 garlic clove, peeled, crushed
1 5cm piece ginger root, peeled and grated
2 tbsp Gluten free soy sauce
1 tsp sesame oil
1 tbsp vegetable oil
2 tbsp clear honey
1-2 tbsp warm water
600g of vegetables cut into chunks – we like button mushrooms, peppers, courgettes, babycorn and red onions
2 spring onions sliced (optional)
Handful toasted nuts of your choice, cashews or peanuts etc

Prepare the satay sauce by blending the peanut butter, garlic, ginger, soy sauce, sesame oil, vegetable oil honey and warm water to a smooth paste
Prepare the vegetable skewers by alternating chunks of vegetables– we used small skewers or you can use the larger wooden ones. Makes 16 small or 8 large skewers
Lightly brush with oil and place the skewers under a medium grill for 5-8 minutes turning regularly – once the vegetables begin to soften brush with the satay sauce
Continue to grill, brushing with the sauce and turning until the vegetables are softened and lightly browned
Serve on a bed of the cooked rice topped with the spring onions and toasted nuts