Vegan Cauliflower Satay Skewers

Vegan Cauliflower Satay Skewers

Shake things up with these sumptuous vegan cauliflower satay skewers at your next gathering. These skewers have a great ‘meaty’ texture from roasting the cauliflower and a nice crispy coating thanks to the ground almonds.

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Our cauliflower skewers are ideal for a light meal that can be made healthier with a side of rice or salad. The peanut sauce is so simple but delicious and gives a perfect balance of sweet and savoury.

Is peanut butter vegan?

Most of the time, peanut butter is vegan, being just a mixture of ground peanuts, oil and salt and additives.

However, some varieties may contain honey, so not every peanut butter is actually vegan.

Be careful to check the ingredients when looking for vegan peanut butter in supermarkets.

Brands that make vegan peanut butter include Whole Earth, Bettr and Pip and Nut.

What can I serve cauliflower satay skewers with?

These skewers are great on their own as a light meal or as a starter to a main meal.

However, they also go brilliantly with both salads and grain-based dishes like rice or lentils.

Total Time: 50 minutes

Prep Time: 20 minutes

Cook Time: 30 minutes

Calories: 531

Servings: 4

Rating:  

Total Time: 50 minutes

Calories: 531

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the cauliflower skewers
  • 0.25 0.25 cauliflower, cut into florets
  • 0.25 0.25 tbsp cider vinegar
  • 60 60 ml soya milk
  • 0.25 0.25 tsp garam masala
  • 0.25 0.25 tsp turmeric powder
  • 25 25 g ground almonds
  • For the peanut sauce
  • 1 1 tbsp peanut butter
  • 30 30 ml coconut milk
  • 0.25 0.25 tsp gluten-free soy sauce or tamari
  • 0.25 0.25 tbsp lime juice
  • 0.125 0.125 tsp dried chilli flakes
  • 0.25 0.25 tbsp maple syrup
  • 0.25 0.25 tsp garam masala
  • 0.25 0.25 tsp turmeric
  • You will also need
  • 1 1 kebab skewers

Method

  1. Preheat the oven to 180°C/355°F/Gas Mark 4. For the skewers, place the cauliflower onto a tray and roast for 15 minutes until starting to soften and colour.
  2. In a bowl, stir the cider vinegar into the milk and leave to curdle slightly, creating buttermilk.
  3. In a separate bowl, mix the garam masala, turmeric and ground almonds together.
  4. Once the cauliflower has cooled, dip each floret into the buttermilk and then into the ground almond mix, ensuring an even coating.
  5. Push pieces of cauliflower onto the skewers and transfer them to an oven tray.
  6. Bake for a further 15 minutes in the oven until lightly golden.
  7. For the sauce, add the peanut butter, coconut milk, soy sauce, lime juice, chilli flakes, maple syrup, garam masala and turmeric to a saucepan over medium heat, and whisk until fully incorporated.
  8. Bring to a boil, then remove from the heat.
  9. Serve the skewers alongside the dipping sauce.

Each 302g skewer provides:

41g Fat, 5.5g Saturates, 26g Carbohydrate, 12g Sugars, 8g Fibre, 22g Protein, 0.42g Salt.

 

In the mood for more spice? Check out these 20 easy vegan curry recipes for perfect midweek meals

 

 

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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