Satay Skewers

These are delicious on the barbecue, and a nice, lighter alternative on a vege day. With a simple salad dressing for the greens, and the cooked quinoa, it’s a complete meal.

Recipe and photography: Sarah Tanner

Serves 4


  • 1 block of organic tempeh, cut into cubes
  • 1 cup vegetable stock
  • 2 courgette, thickly sliced
  • 4 cups cooked quinoa
  • salad greens, to serve

For the satay sauce

  • ½ cup nut butter
  • 2 tsp maple syrup
  • ¼ cup soy sauce or tamari
  • 2 tsp sesame oil
  • juice of 1 lime
  • ½ tsp chilli flakes
  • 1 garlic clove crushed
  • 2 tsp grated fresh ginger
  • 2 tbsp coconut cream

What to do

Marinate the tempeh cubes in the vegetable stock for at least half an hour, this helps to soften and tenderise it.

Thread the courgette and tempeh onto skewers and barbecue until the courgette is just tender.

Place all the satay ingredients into a food processor and whiz until smooth.

Once the tempeh and courgette has cooked, place on a bed of quinoa, drizzle with the satay sauce and serve with a green salad.

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