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© Copyright 2019 Origin Magazine

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.

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