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RECIPE
14 INGREDIENTS9 STEPS4hr 30min

Vegan Mushroom Satay Skewers

5.0
1 Ratings
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.
Vegan Mushroom Satay Skewers Recipe | SideChef
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!)
http://cookprimalgourmet.com/
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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!)
http://cookprimalgourmet.com/
4hr 30min
Total Time
$5.52
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
6
Large Portobello Mushrooms
cut into 1/2-inch slices
1/4 cup
Peanut Butter
or Almond Butter or Cashew Butter
1 tsp
Grated  Fresh Ginger
2
Scallions , finely sliced, divided
2
one juiced, the other cut into wedges for garnish
2 Tbsp
Coconut Aminos
or Low Sodium Soy Sauce
2 Tbsp
Rice Vinegar
1/2 Tbsp
Sambal
3 Tbsp
Hot  Water
1/4 cup
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
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Nutrition Per Serving

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CALORIES
672
FAT
23.6 g
PROTEIN
17.8 g
CARBS
108.4 g

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 (1/4 cup) , Fresh Ginger (1 tsp) , Scallion (1) , juice of one of the Lime (1) , Coconut Aminos (2 Tbsp) , Rice Vinegar (2 Tbsp) , Sambal (1/2 Tbsp) , 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 (1/4 cup) . 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 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.
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Nutrition Per Serving
Calories
672
% Daily Value*
Fat
23.6 g
30%
Saturated Fat
5.8 g
29%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
108.4 g
39%
Fiber
9.2 g
33%
Sugars
30.0 g
--
Protein
17.8 g
36%
Sodium
730.6 mg
32%
Vitamin D
0.8 µg
4%
Calcium
69.4 mg
5%
Iron
3.7 mg
21%
Potassium
1409.1 mg
30%
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