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vegan mushroom satay recipe

Vegan Mushroom Satay

The vegan mushroom satay recipe is simple yet delicious. The peanut sauce is super addictive you'll be adding it over every meal!

Course Appetizer
Cuisine asian, Chinese, Thai
Keyword mushroom satay skewers, vegan mushroom satay recipe
Prep Time 45 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients

For the mushroom marinade

  • 3 tbsp soya sauce
  • 1.5 tbsp garlic purée
  • 1.5 tbsp sriracha sauce
  • 1.5 tbsp lime juice
  • 1.5 tbsp fresh coriander, chopped

For the mushrooms

  • 400 g baby Portabello mushrooms (2 packs)
  • spray oil

For the satay sauce

  • 1 tbsp smooth peanut butter
  • 1/2 tbsp olive oil (or sunflower oil)
  • 1/2 tbsp sesame oil
  • 1 tbsp soya sauce
  • 1/2 tsp brown sugar
  • 1/2 tsp ground turmeric
  • 1 tsp fresh coriander
  • 1/2 lime, juiced
  • 1 tsp golden syrup, (or maple syrup or brown sugar)
  • 1 tbsp coconut milk (I used the normal drinking variant rather than the tin)
  • 1/2 tsp white pepper (optional)
  • 1/2 tsp salt

To serve

  • chopped peanuts
  • chopped coriander

Instructions

  1. Mix all the marinade ingredients in a large bowl

  2. Add the mushrooms to the bowl and tumble set aside to marinade for 30 mins (make a start on the satay sauce)

  3. Skewer the mushrooms on a metal skewer so that the mushrooms are facing up (roughly 3 on each)

  4. Heat a griddle pan on medium heat

  5. Add a few sprays of spray oil then add the mushrooms facing up (roughly 3 skewers at a time)

  6. Cook for roughly 2-3 mins per side until the mushrooms are soft and have the griddle marks

For the satay sauce

  1. Mix all the satay ingredients to a bowl and stir into a paste.

  2. Add more coconut milk/peanut butter if the mixture is too thick/runny, respectively

To serve

  1. Serve the skewers on a place along with around 1-2 tbsp satay sauce over the top of them

  2. Sprinkle over a handful of crushed peanuts and chopped coriander to garnish

  3. Serve any extra satay sauce on the side in a small bowl