Vegan Mushroom Satay Skewers

14 INGREDIENTS • 9 STEPS • 4HRS 30MINS

Vegan Mushroom Satay Skewers

Recipe

5.0

1 rating

Invoke the flavors, scents and sights of Southeast Asia at your next summer BBQ with these gorgeous Portobello Satay Skewers. They make perfect bite-sized vegan appetizers or can be served as a main course alongside delicate vermicelli.

Invoke the flavors, scents and sights of Southeast Asia at your next summer BBQ with these gorgeous Portobello Satay Skewers. They make perfect bite-sized vegan appetizers or can be served as a main course alongside delicate vermicelli.

Primal Gourmet

When I’m not working on my PhD in Art History, I’m cooking, making videos, photographing and eating (usually in that order!)

4HRS 30MINS

Total Time

$6.77

Cost Per Serving

Ingredients

Servings

2

us / metric

6

Large Portobello Mushrooms

cut into 1/2-inch slices

4 Tbsp

Peanut Butter

or Almond Butter or Cashew Butter

1 tsp

Grated Fresh Ginger

1 bunch

Scallion, finely sliced, divided

2 scallions per 2 servings

2

one juiced, the other cut into wedges for garnish

2 Tbsp

Coconut Aminos

or Low Sodium Soy Sauce

2 Tbsp

2 tsp

3 Tbsp

Hot Water

4 Tbsp

Full-Fat Coconut Milk

1 pckg

Mung Bean Noodles

cooked according to package directions

to taste

Jalapeño Peppers, thinly sliced

for garnish

to taste

Anaheim Chili Peppers, thinly sliced

for garnish

to taste

for garnish

Nutrition Per Serving

VIEW ALL

Calories

627

Fat

22.9 g

Protein

18.5 g

Carbs

98.8 g

Primal Gourmet

When I’m not working on my PhD in Art History, I’m cooking, making videos, photographing and eating (usually in that order!)

Author's Notes

This recipe requires wooden skewers. I used bamboo.

Cooking Instructions

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step 1

Fully submerge bamboo skewers in a bowl of water and set aside.

step 2

In a large bowl or Mason jar, combine Peanut Butter (4 Tbsp), Fresh Ginger (1 tsp), Scallion (1 bunch), juice of one of the Lime (1), Coconut Aminos (2 Tbsp), Rice Vinegar (2 Tbsp), Sambal (2 tsp), and Hot Water (3 Tbsp).

step 3

Whisk or shake until thoroughly combined. The consistency should be quite thick. If too loose, add more peanut butter. If too thick, add water in 1 teaspoon increments.

step 4

Transfer half of the sauce to a separate mixing bowl and add in Full-Fat Coconut Milk (4 Tbsp). Mix thoroughly. Reserve the remainder of the sauce for dipping.

step 5

Add the Large Portobello Mushrooms (6) to the coconut milk mixture and toss everything to coat. Cover with plastic wrap and refrigerate for 2-4 hours.

step 6

Skewer the mushroom slices length-wise.

step 7

Heat up a grill or grill pan to medium heat. Cook the mushrooms approximately 6-7 minutes per side, or until preferred consistency. Meanwhile, now is a good time to cook your Mung Bean Noodles (1 pckg).

step 7 Heat up a grill or grill pan to medium heat. Cook the mushrooms approximately 6-7 minutes per side, or until preferred consistency. Meanwhile, now is a good time to cook your Mung Bean Noodles (1 pckg).

step 8

Remove mushrooms from grill and garnish with slices of remaining Lime (1), Jalapeño Peppers (to taste), Anaheim Chili Peppers (to taste), remaining Scallion (1), and Fresh Cilantro (to taste).

step 8 Remove mushrooms from grill and garnish with slices of remaining Lime (1), Jalapeño Peppers (to taste), Anaheim Chili Peppers (to taste), remaining Scallion (1), and Fresh Cilantro (to taste).

step 9

Serve the satay skewers immediately with the noodles and reserved dipping sauce.

step 9 Serve the satay skewers immediately with the noodles and reserved dipping sauce.

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