Tempeh Saté (BBQ) with Peanut Butter Dip

Ellen De Meulemeester

Photographer, Recipe Creator, Cookbook Author

One Healthy Family, One Healthy Kitchen and the upcoming Everyday Vegan 


Instagram: @ellencharlottemarie | ellencharlottemarie.com

Ingredient I Love

Cinnamon. Just like turmeric, I add it to almost everything. You should try it in your curries or one-pot dishes. Just add a little to bring out the other flavors.


Tempeh Saté (BBQ) with Peanut Butter Dip




o Juice of ½ lime

o A small piece of grated ginger

o 2 cloves garlic, pressed

o 2 tbsp soy sauce

o 1 tbsp maple syrup '

o A few tbsp roasted sesame oil


The Satés

o 250 g tempeh, cut in small cubes (4 sticks)


Peanut Butter Dip

o 1 big tbsp natural peanut butter

o ½ tsp red curry paste

o 2 tbsp soy sauce

o 200 ml coconut cream

o 1 small piece of ginger

o 2 tbsp maple syrup



• Mix all the marinade ingredients. Make the satés and put them in a deep plate.


• Pour the marinade over the satés and keep them in the fridge for at least 1 hour or overnight.


• Mix all the dip ingredients in a food processor until smooth. Put the sauce in the fridge.


• Grill the satés briefly on both sides and serve with fresh cilantro and the peanut butter dip.


Makes a great match with grilled corn.

Share on Facebook
Share on Twitter
Please reload

  • Instagram - Grey Circle
  • Facebook - Grey Circle
  • Twitter - Grey Circle
Cart (0)‏

© Copyright 2019 Origin Magazine