3 Vegan Jerk Peanut Satay Skewers, Serves 3 (Mild)
For The Vegetable & Tempeh Skewers
- 200g Block Of Tempeh (or Firm Tofu)*
- 1 /2 Jar Of What A Jerk! ‘New Jerk City’
- 1 Red, 1 Green Bell Pepper
- 1 Courgette
- 1 Large Red Onion
- 1 Small Aubergine
- 7 or 8 Button Mushrooms
There is some chopping ahead …
Chop the aubergine into thumb-sized cubes (2-3cm) and put on a plate – sprinkle with salt (a teaspoon or two) and set aside …. then
Deseed & cut the peppers into chunky-sized (3-4cm) pieces – wash & halve the mushrooms – peel the red onion, halve and break apart – cut the courgette into thick coins ( 1-2cm)
Now, chop the tempeh/tofu into cubes (about 2 cm), big enough so it slides onto the skewer and won’t break off it)
Wash the salt off the aubergine and drain into a colander
Put all the veg/tempeh into a mixing bowl, and spoon over the jerk marinade, adding approx 2 tablespoons of oil and mix it in!!
Cover/cling film and fridge for at least 2-3 hours, preferably overnight..
Right then, let’s make the skewers:
Above a plate, get a skewer and carefully put pepper, courgette, tempeh, onion, aubergine, mushroom – the veg should be packed together. Repeat this until the skewer is full (leaving some room at each end to pick up!)
Preheat the oven to 170 °C (or fire up the BBQ!)
Keep any marinade left from the skewers mix to make the satay sauce!
Transfer the skewers into your oven dish, and put into the oven for 20-25 mins. When the veg is soft, remove from the oven.
For that ‘charred’ finish … get a heavy frying or griddle pan nice and hot … transfer the skewers to the pan. Brown the skewers for 2-3 minutes on each side, turning when nicely coloured
… or, finish on the bbq or under the grill!!
Don’t like tempeh or tofu?
Don’t like tempeh or tofu? Just use vegetables!If you are a meaty person, try using diced pork tenderloin, chicken, salmon, monkfish, prawns …
For The Peanut Satay Sauce
- 3-4 x Heaped Tablespoons Peanut Butter (use a ‘no added sugar’ brand)
- 1 x Tablespoon ‘New Jerk City’ (or what you have leftover from the veg marinade)
- 1 x Tablespoon Tamarind Paste
- 1 x Teaspoon Turmeric Powder
- 1 /2 x Bunch Fresh Coriander (or frozen) 300ml Coconut Milk
- 1 /2 x Teaspoon Ground Fenugreek
- ( mild curry powder will suffice)
Veg is marinading … ? Satay sauce time
(this can be made ahead & re-heated)
In a small saucepan on a low heat, mix together all of the satay ingredients except for the coriander (feel free to use a hand blender, or a mixer)
Wash the coriander, dry and finely chop Put half in the pan, reserve half to garnish (the stalks have tonnes of flavour so, for
extra zing, chop these finely and hand blend with a teaspoon of oil – adding to the satay sauce). Gently stir in
Drizzle the warm sauce over the skewers and put the rest into a bowl for dipping …
Garnish, serve up and enjoy! As they are or with a crunchy salad, rice or noodles
… SMOOTH MOVES!
A heavy bottom frying pan/griddle
Gloves/tongs to marinade the veg