Vegetable skewers with satay sauce served with coconut rice

vegetable skewers with satay sauce

Vegetable skewers with satay sauce served with coconut rice

Jenny Fischer
Peanut fans will get their money's worth here. You can expect composition of nutty, fresh and delicious that you should not miss! Enjoy your meal!
Prep Time 15 mins
Cook Time 35 mins
Course Main Course, vegan
Cuisine German dish
Servings 2 Servings

Equipment

  • 1 jar
  • 1 sieve
  • 1 Small pot
  • 1 Garlic press
  • 1 Mixing bowl
  • 1 Sheet pan/Baking tray

Ingredients
  

  • 50 g Peanut butter
  • 25 g Sweet chilli sauce ( contains sulfur dioxide or sulphites )
  • 4 Pieces wooden skewers
  • 1 Clove of fresh garlic
  • 25 ml Soy sauce ( contains soy, cereals containing gluten (wheat) or products made from them )
  • 1 medium zucchini, sliced
  • 150 g Jasmine rice
  • 1 Bell red pepper
  • 180 ml Coconut milk
  • 20 g Lime, unwaxed
  • 2 g Ginger
  • 150 g Roasted peanut
  • 20 g Curry spice
  • 250 g Brown mushrooms
  • 1 tsp Sea salt
  • 1 tsp Pepper
  • 1 tsp Sugar

Instructions
 

  • Preheat the oven to 220°C upper/lower heat (200°C fan oven). 
    Heat plenty of water in the kettle. 
    Rinse the rice in a sieve with cold water until the water runs clear, in a small saucepan, add 300 ml of boiling water, sea salt and coconut milk, bring to a boil, once boiled stir in the rice, put the lid on and let simmer for approx. 10 minutes over low heat. Then take the pot off the stove and let the rice sit covered for about 10 minutes to cool off.
    vegetables skewers with satay sauce
  • Halve lime, peel the garlic and press into a small bowl, peel the ginger and finely grate and add to the garlic. Then add soy sauce, sweet chilli sauce, 1 tsp sugar, 2 tbsp lime juice, coconut curry spice mix, and two-thirds of the peanut butter and stir until smooth.
    vegan vegetables skewers with satay sauce
  • Cut off the ends of the zucchini, halve lengthways and cut into 1 cm wide, halve the mushrooms, halve the pepper, remove the core and cut into 2 cm cubes.
    vegan vegetables skewers with satay sauce
  • In a large bowl, marinate chopped vegetables with two-thirds of the marinade, insert the vegetables onto the wooden skewers, spread the skewers on a baking tray lined with parchment paper and bake in the oven for approx. 15 mins until the vegetables are soft.
  • Roughly chop the peanuts and place them in the saucepan, add remaining marinade with remaining peanut butter and 200 ml water, stir until smooth and simmer with for approx. 5 minutes, season with salt and pepper if necessary.
    vegan vegetables skewers with satay sauce
  • Spread coconut rice on plates, arrange vegetable skewers on top and enjoy with the sauce. Enjoy your meal!

Notes

Nutritional Information
Per serving
Energy (kJ)  3152kJ
Energy (kcal)  753 calories
Fat  33.0g
Saturated fatty 15.0g
Carbohydrates87g
Sugar  22.0g
Protein  27g
Salt 3.0g
 
Keyword vegetable skewers with satay sauce, vegetable skewers with satay sauce and coconut rice

Preheat the oven to 220°C upper/lower heat (200°C fan oven). 

Heat plenty of water in the kettle. 

Rinse the rice in a sieve with cold water until the water runs clear, in a small saucepan, add 300 ml of boiling water, sea salt, and coconut milk, and bring to a boil, once boiled stir in the rice, and put the lid on and let simmer for approx. 10 minutes over low heat. Then take the pot off the stove and let the rice sit covered for about 10 minutes to cool off.

Halve lime, peel the garlic and press into a small bowl, peel the ginger and finely grate and add to the garlic. Then add soy sauce, sweet chili sauce, 1 tsp sugar, 2 tbsp lime juice, coconut curry spice mix, and two-thirds of the peanut butter, and stir until smooth.

Cut off the ends of the zucchini, halve lengthways and cut into 1 cm wide, halve the mushrooms, halve the pepper, remove the core and cut into 2 cm cubes.

In a large bowl, marinate chopped vegetables with two-thirds of the marinade, insert the vegetables onto the wooden skewers, spread the skewers on a baking tray lined with parchment paper, and bake in the oven for approx. 15 mins until the vegetables are soft.

Roughly chop the peanuts and place them in the saucepan, add remaining marinade with remaining peanut butter and 200 ml water, stir until smooth and simmer for approx. 5 minutes, season with salt and pepper if necessary.

Spread coconut rice on plates, arrange vegetable skewers on top and enjoy with the sauce. Enjoy your meal!