Name: Chickpea Tempeh Satay With Sunflower Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Ingredients: 8 oz. block chickpea tempeh (cut into 6 strips); Fresh cilantro (chopped); 2 Tbsp. coconut liquid aminos; 1 Tbsp. fresh lime juice; 1 Tbsp. sesame oil; 1/2 tsp. ground turmeric; 1/2 tsp. ground coriander; 3 Tbsp. sunflower butter; 2 tsp. avocado oil; 1 tsp. garlic (minced); 2 tsp. fresh ginger (diced); 1 Tbsp. hot sauce; 1/2 Tbsp. apple cider vinegar; 2 Tbsp. coconut sugar; 1/4 tsp. sea salt; 1 Tbsp. fresh lime juice; 1 Tbsp. coconut liquid aminos; 1 tsp. sesame seed oil; 1/2 tsp. red chili flakes (optional)

Skip the soy and peanuts—this satay recipe takes a fresh, allergen-friendly twist. Chickpea tempeh stands in for traditional proteins, soaking up a flavorful marinade of coconut aminos, lime, sesame and warm spices. Instead of peanut sauce, a rich and tangy sunflower butter sauce brings the perfect balance of heat and sweetness. Grilled to golden perfection and topped with fresh cilantro, these skewers are a delicious, plant-based take on a classic.

Four Skewers of Chickpea Tempeh Satay Arranged on a Green Banana Leaf on a White Plate With a Bamboo Bowl of Sunflower Dipping Sauce

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Chickpea Tempeh Satay With Sunflower Sauce

Prep Time 5 minutes

Cook Time 10 minutes

Marinate 30 minutes

Total Time 45 minutes

Servings 6

Calories 191 kcal

Author Liana Werner-Gray

Ingredients

8 oz. block chickpea tempeh cut into 6 strips
Fresh cilantro chopped

Marinade

2 Tbsp. coconut liquid aminos
1 Tbsp. fresh lime juice
1 Tbsp. sesame oil
1/2 tsp. ground turmeric
1/2 tsp. ground coriander

Sunflower sauce

3 Tbsp. sunflower butter
2 tsp. avocado oil
1 tsp. garlic minced
2 tsp. fresh ginger diced
1 Tbsp. hot sauce
1/2 Tbsp. apple cider vinegar
2 Tbsp. coconut sugar
1/4 tsp. sea salt
1 Tbsp. fresh lime juice
1 Tbsp. coconut liquid aminos
1 tsp. sesame seed oil
1/2 tsp. red chili flakes optional

Instructions

In shallow dish, whisk together all marinade ingredients. Add tempeh strips and marinate at least 30 minutes.
In saucepan over low heat, add all sauce ingredients; heat and stir until combined and thickened.
Preheat grill pan or skillet over medium heat. Thread marinated tempeh strips onto soaked wooden skewers and cook 4 minutes per side until golden brown.
To serve, plate skewers and drizzle with sauce, or serve sauce on the side for dipping. Sprinkle with chopped fresh cilantro.

Recipe Notes

Get the ingredients you’ll need for this vegan dish from Vitacost.

Nutrition Facts

Chickpea Tempeh Satay With Sunflower Sauce

Amount Per Serving

Calories 191 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g10%

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Sodium 333mg14%

Potassium 205mg6%

Carbohydrates 13g4%

Fiber 0.5g2%

Sugar 3g3%

Protein 9g18%

Vitamin A 132IU3%

Vitamin C 4mg5%

Calcium 59mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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