EatSmart Recipe Vegetable Satay Kebabs

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)

Satay sauce

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.





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