Chickpea Tempeh Satay With Sunflower Sauce
Prep Time
5 mins
Cook Time
10 mins
Marinate
30 mins
Total Time
45 mins
Servings: 6
Calories: 191 kcal
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.