Vegan Satay Sauce Recipe

Oh hey there, mates.  I was scrolling through Pinterest the other day when I saw a little recipe for a Satay sauce.  A lot of the ingredients were the kinds of things that an unemployed student living away from home can’t really afford to even look at, let alone buy.  So I headed out to the shops with the original recipe in mind and came up with this slightly cheaper but still delicious alternative.

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Ingredients

  • Five tbsp of salted peanuts
  • About a 5 cm piece of fresh ginger.
  • 2 cloves of garlic
  • 3/4 tbsp of lemon juice
  • 4 tsp of lemon zest
  • A bunch of coriander leaves
  • Hot sauce
  • 1/2 tbsp of sugar
  • 1 tsp of sesame oil
  • 2 tsp cumin
  • About 2/3 of a standard tin of coconut milk.  You can adjust this depending on how saucy you want your sauce.  If you’d like a lower fat option you could dilute the milk with water or use carton coconut milk which is usually a bit thinner.
  • Salt/pepper/soy sauce to taste
  • 1 cup coconut milk

Method

  • Literally blend everything together and mix it into rice, lentils or anything else!

I made this with some fried courgettes, mushrooms, green beans, carrot, rice and a little bit of iceberg lettuce, but I can imagine this being delicious with pretty much anything. It’s one of those ‘looks crap, tastes good’ kind of dishes so do pardon the gross colour.

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Also, never forget to garnish with some peanuts and coriander to make it instagrammable…

 

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