I am completely obsessed with the cookbook EatSmart. I’ve already featured one recipe on here and so I thought why not show you another? I love Satay sauce and vegetables so when I saw this recipe, I couldn’t wait to make it! It did not disappoint.
For those of you who don’t know, EatSmart is a healthy vegan cookbook and there are some really fantastic recipes in there. The author Niomi Smart has done so well in creating a mixture of both tasty and visually appealing creations. I am not vegan but I really enjoy the recipes from the book! I thoroughly recommend buying the book and incorporating some healthier meals into your day. They are so tasty too!
Recipe (serves 4)
10 button mushrooms
2 red or yellow peppers (cut into 2cm chunks)
1 courgette (cut into 2cm cubes)
1 red onion (cut into 2cm cubes)
12 ripe vine cherry tomatoes
1 small aubergine (cut into 2cm cubes)
2 tsp sesame oil
1 shallot, diced
1 garlic clove, crushed
1/3 x 400g tin of coconut milk
4 tbsp. peanut butter
1 tbsp tamari
2 tsp runny honey
juice of ½ lime
a pinch of chilli flakes
a small bunch of coriander, chopped roughly
2 tbsp. unsalted peanuts, chopped roughly
1 lime, cut into wedges to serve
2 tbsp. olive oil
1 tbsp. lime juice
1 tbsp. tamari
½ tsp. ground cumin
pinch of Himalayan salt (or sea salt)
pinch of ground pepper
Skewers (if using wooden ones soak them for 2o minutes beforehand)
- Mix all the marinade ingredients together and coat the vegetables in it. Put the vegetables covered in the fridge for at least an hour.
- Preheat the oven to 1800C
- Divide the vegetables between the skewers. Place them on a baking sheet and cook in the oven for about 30-40 minutes, turning halfway.
- While this is cooking, make the satay sauce by first heating the sesame oil on a low-medium heat. Fry the shallot until softened and then add the garlic for another minute of cooking.
- Stir in the coconut milk with 60ml water, the peanut butter, tamari, honey, lime juice and chilli flakes. Cook for a further 3-5 minutes on a low heat until thickened.
- For a smooth sauce, whizz it in a Blender until you get the right consistency.
- Serve the kebabs with coriander sprinkled over. Also serve with the chopped nuts, satay sauce and lime wedges.