I have you covered with this vegan bowl of leafy greens, fluffy rice and crispy crunchy peanut tempeh. Marinating the tempeh skewers imparts great flavour especially when coated with a rich and creamy sesame and peanut sauce. I give you complete meal deliciousness.

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Sesame and Peanut Tempeh Skewers

Course Main Course

Ingredients

For the Tempeh

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• ¼ tsp ground cumin
• ¼ tsp smoked paprika
• 7 ounces (200g) tempeh

For the Peanut Sauce

• ¼ cup crunchy peanut butter
• 3 tbsp full-fat coconut milk or almond milk for a lighter sauce
• 1 tbsp toasted sesame oil
• 1 tbsp lime juice
• 1 tsp soy sauce
• 1 tsp maple syrup
• ½ tsp chili paste I used sambal oelek
• ¼ tsp freshly grated ginger
• Combine all the ingredients together in a small bowl and mix until fully combined.
• Add 1-2 tbsp water if needed until you get a creamy consistency.

To Serve

• Rice or quinoa
• Greens: sautéed pak choi, kale or spinach

Toppings

• toasted sesame seeds, crushed peanuts, chives

Instructions

• Prepare the marinade by combining the soy sauce, sesame oil, ground cumin, and smoked paprika in a small bowl.
• Cut the tempeh into about 2-inch cubes. Transfer to a baking dish or deep plate and pour the marinade on top. Stir to coat the tempeh with the marinade.
• Cover and let sit in the refrigerator for at least 1 hour, or overnight.
• Thread the tempeh pieces on short skewers. If your skewers are too long, cut them in half to make them smaller.
• Heat a tablespoon of oil in a large non-stick skillet over medium heat.
• Once hot, add the skewers to the skillet and cook for 2-3 minutes per side, until lightly charred, or grill them on a hot bbq.
• Transfer the skewers to serving bowls and generously brush (or spoon) with the sesame and peanut sauce. Top with more peanuts and toasted sesame seeds.

Inspired by Full of Plants.