Vegan Sautéed Peanut Satay Tempeh Recipe

Vegan Sautéed Peanut Satay Tempeh Recipe

Today we are making a Vegan Sautéed Peanut Satay Tempeh Recipe! This is a recipe that combines the wonders of tempeh with the irresistible allure of peanut sauce. It’s based off If you’re not familiar with tempeh, it’s time to get cozy with this versatile and protein-packed plant-based ingredient. So, what exactly is tempeh, and why is it the star of the show?

What is Tempeh?

Tempeh, at its core, is a fermented soybeans product hailing from Indonesia. It’s created through a unique process that involves cooking and fermenting whole soybeans. What sets tempeh apart is its hearty texture and flavor. It boasts a nutty and slightly earthy taste with a hearty, chewy texture. The fermentation process not only contributes to its unique taste but also makes it a nutritional powerhouse. It’s a brilliant source of plant-based protein, packing essential amino acids, vitamins, and minerals. So, if you’re seeking a wholesome, meatless protein option, tempeh has your back. One block of tempeh has 44 grams of protein!

Why is tempeh such a big deal in the world of plant-based eating? It’s all about the protein punch! Tempeh is incredibly rich in protein, making it a fantastic choice for vegans, vegetarians, or anyone looking to cut back on animal products. It’s not just about the quantity; it’s about the quality of protein. Tempeh provides all the essential amino acids your body needs, ensuring you’re getting a complete protein source.

How To Use Tempeh

So taking tempeh and pairing it with a luscious, creamy peanut sauce is absolutely delicious and quite a simple dish to make! The sauce’s richness and savory flavor, paired with the slightly nutty flavor of tempeh, all sautéed in a large skillet is an easy meal prep or weekday dinner recipe that you can mix together and leave in the refrigerator the night before.

The best part is that the next day, the tempeh has had time to infuse the marinade flavors and all you have to do is cook it for a minutes on the skillet. It’s my favorite way to prepare tempeh when I want a rich, savory dish that keeps me full, but also doesn’t overdo it on the time spent in the kitchen (and the lack of dishes to clean at the end is a plus)!

Why You’ll Love This Vegan Sautéed Peanut Satay Tempeh Recipe

Plant-Based Protein: I feel that tempeh is totally underrated! Tofu or beans take the spotlight in many vegan recipes, especially those that involve a meat substitute. But tempeh is another soy beans based product that is a complete protein with all the essential amino acids, and should be used more often for its unique flavour and meaty texture (in my honest opinion).

There are so many ways to cook tempeh – many of them are the same type of flavorful marinade you would add to tofu! For example, a BBQ smoky flavor tempeh, or a peanut sauce tofu with rice is one of my go-to weekday meals. Substituting the tofu for tempeh is the perfect vegan high-protein meal to switch it up by trying out this new ingredient if you haven’t before. If you’re already a fan of tempeh, you’ll know exactly what I mean when I say it’s firmer and chewier than tofu, making it ideal for grilling, sautéing, or your cooking method of choice!

Substitutions

Tempeh: Tempeh can be found in blocks at many grocery stores or at a health food store. It’s usually in the vegan/gluten-free/plant-based foods aisle or next to where the tofu and soya products are kept, in the refrigerator section.

Peanut Butter: Use creamy, natural peanut butter. Check the ingredient label – the only ingredient should be peanuts or roasted peanuts. Many common brands of peanuts contain added sugars and oils, and the texture is different.

Schwezan Sauce: This is a sauce you can find in an Asian market or in the Asian foods aisle of many grocery stores. It’s a sauce made of chillies, Sichuan peppers, garlic, soy sauce, vinegar. Substitute with chili garlic sauce.

Ginger: Use fresh ginger, grated finely with a small hole grater. Do not substitute with ginger powder.

Garlic: Use fresh garlic, grated finely just as the ginger is. I recommend to use a fresh clove of garlic as compared to pre-made garlic paste. There are usually preservatives and additional ingredients in the bottled pastes, and depending on the brand, they don’t taste as fresh.

Maple Syrup: Use pure maple syrup, where the only ingredient on the label is just maple syrup. You can also use agave nectar instead.

Coconut Milk: Thai Kitchen brand is my favorite for coconut milk, since it doesn’t contain unnecessary processed ingredients. This should be canned, full-fat coconut milk for the creamiest sauce. To make it lower in fat, substitute with a reduced-fat coconut milk instead (albeit compromising on texture).

Tamari: Tamari is a gluten-free, lower in sodium substitute for soy sauce. You can substitute this with soy sauce, but it will be saltier and also contain gluten.

Lime Juice: Substitute with lemon juice. For best results, use a fresh lime or lemon, versus the bottled juice that is usually more acidic.

Vegan Sautéed Peanut Satay Tempeh Recipe Notes

• There’s so many different ways to use tempeh! Serve this dish in tempeh tacos, with cooked vegetables for a tempeh stir fry or over a bed of rice, with fresh cilantro, sesame seeds, a squeeze of lime juice and roasted peanuts garnished on top for a pop of color and flavor!

More Plant-Based Meals & Recipes You’ll Love

Oven Baked Cheesy Potatoes

Parmesan Roasted Brussels Sprouts

Black Bean & Corn Stir Fry

Vegan Chickpea Egg Salad Sandwich

Cashew Tomato Curry

Maple BBQ Tempeh

If you make this Vegan Sautéed Peanut Satay Tempeh Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!