Tempeh Satay

Author: Janet Hudson Status: published Published: Nov 14,2009 license cc-by tags: vegan, spices, peanuts, pineapple, bellpepper, Tempeh, coconutmilk, 0   Share on Facebook Share on Twitter

Recipe to follow over the weekend.

Whisk together to following:

1/2 tsp ground turmeric
1 tsp minced garlic
Pinch of ground coriander
Pinch of ground cumin
Pinch of salt
2 tbsp coconut milk
2 tbsp vegetable oil
1 tsp curry powder
1 tsp sugar
1/2 cup creamy peanut butter

Chop 1 block of your favorite tempeh (great if you make your own) and marinade in the sauce 24-48 hours.
Skewer with or without veggies and barbeque.
Feeds 4.

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