We have an amazing Chinese restaurant not so far from our house which we go to whenever we want a treat. Everything which they make is gorgeous, but both mine and my husbands particular favourite are the satay skewers. The satay sauce is the best I have ever tasted and I think I may just have created a dupe! It is not perfect, but it is a good 9 out of 10, even if I do say so myself!

 

satay sauce

 

I make the base of the sauce, blitz it and then I pour it over precooked mushrooms and peppers (although you can choose any veg or meat replacer of your choice!). Then comes the bit that makes this (and my local restaurants) satay sauce stand out from the others, I add pineapple. In all honesty I do not really like fruit in my savoury food, but the pineapple in this sauce goes perfectly. It really adds that extra dimension! Whenever I want to order myself a take out as a treat for a hard day or when I want something really good for my dinner, this is the go to in our house! The best bit, it is really easy and quick to make and you can even freeze the sauce. There is nothing about this satay sauce which is not winning!

 

vegan satay

 

So without more ado, this is the best recipe I have ever created…….

 

Ingredients

1 x onion, finely chopped

1 x clove garlic, crushed

1 x red chilli, finely chopped

1 x teaspoon chilli flakes

1 x tablespoon demerara sugar

4 x tablespoons peanut butter

2 x tablespoons soy sauce

1/2 x can coconut milk

1 x small can pineapple, chopped into bite sized pieces (I buy the pineapple in juice as I add it all in to the sauce)

 

Method

Fry the onion, garlic, chilli and chilli flakes until the onion is soft.

Add the demerara sugar and cook it until it dissolves.

Add the peanut butter and soy sauce and stir until well combined.

Add the coconut milk and again stir until combined.

Remove from the heat and allow it to cool, then blitz the sauce. If you want to freeze the sauce, do so at this stage.

While the sauce is cooling prep and cook your chosen vegetables or meat alternative for adding to the sauce. As mentioned above I make mine with mushrooms and peppers. I just fry enough to feed two people for around 5 minutes.

Then add the blended sauce and pineapple (including most of their juice) to the cooked mushrooms.

Leave to cook together for a further 3-5 mintues.

Serve immediately, I serve with rice.

 

If you give the recipe a go, let me know what you think. Oh and if like me you batch cook, cook up extra sauce (I do 4 x the above to last the month) and then freeze after it is blended. Then simply defrost and add to whatever veg you want and then add in the pineapple.

vegan satay curry