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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



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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