Vegan King Satay with Spicy Peanut-Ginger Sauce
The chefs at Wicked Healthy – the masterminds behind Tesco’s hugely popular Wicked Kitchen range – have launched The Wicked Healthy Cookbook, which is filled with mouth-watering recipes, including this Vegan King Satay with Spicy Peanut-Ginger Sauce.
Meaty king oyster mushrooms make this dish a winner among both meat-eaters and plant-eaters. Their long, thick stems are sliced into chunky strips, skewered, and roasted, and a creamy, gingery peanut sauce brings it all together.
Vegan King Satay with Spicy Peanut-Ginger Sauce
Chad and Derek Sarno
Ingredients
- 450 g g king oyster mushrooms
- 5 Tbsp vegetable oil
- 1 1/4 cup water
- 1/4 + 1/3 cup low-sodium tamari or soy sauce
- 1 Tbsp agave syrup
- 1 Tbsp Sriracha or chilli paste
- 1 tsp hot chilli oil
- 1 cup smooth peanut butter
- 1/3 cup fresh lime juice
- 1 Tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1/4 tsp smoked paprika
- 1 Thai chilli, chopped, or 1/2 tsp chilli flakes
- Fresh coriander, to serve
- Chopped chillies, to serve
- Lemon or lime wedges, to serve
Method
- Slice off the mushroom caps and save for another use. Trim the bases.
- Warm a large, heavy pan over medium-high heat. Coat with 3 tablespoonfuls of the vegetable oil, then add the mushrooms. After 1 minute, place a second heavy pan or a couple of foil-wrapped bricks on top. Sear for 2 minutes, then remove the weight, pour 1/4 cup of the water around the mushrooms, and replace the weight. After 2 to 3 minutes, remove the weight again, flip the mushrooms, and replace the weight. Sear the mushrooms for another 2 to 3 minutes, or until tender and pliable, then remove to a work surface. Let cool for 15 minutes.
- Mix together the remaining 2 tablespoonfuls of vegetable oil, 1/4 cup of tamari, the agave syrup, Sriracha, and hot chilli oil.
- Slice the mushrooms lengthwise into 5-millimetre-thick strips. Arrange in a single layer on a baking tray and brush with the marinade. Let marinate at room temperature for at least 1 hour or cover and marinate in the fridge for up to 2 days.
- Soak a handful of wooden skewers in water for 30 minutes.
- Preheat the oven to 175°C. Thread each mushroom strip onto a skewer, folding as many times as possible without breaking. Return to the tray and roast for 20 to 30 minutes, or until lightly browned.
- Blend the peanut butter, remaining tamari, lime juice, ginger, garlic, smoked paprika, Thai chilli, and 1/2 to 1 cup of water until smooth.
- Drizzle some sauce over the skewers, then place the remainder on the side for dipping.
- Garnish with the coriander, chopped chillies, and lemon or lime wedges and serve.
Adapted From The Wicked Healthy Cookbook
