There are a lot of peanut allergies out there, so if you’re one of those people, this recipe is for you! This is a peanut-free alternative to a classic spicy-sweet Asian dish. With almond butter as the substitute in the sauce, this mouthwatering veggie satay dish will give you that gorgeous taste of a traditional satay while nourishing your body.
Ingredients
For the veggies:
1/2 head of broccoli, cut into florets
1 zucchini, cut into bite-sized chunks
1 carrot, cut into bite-sized chunks
8 mushrooms, cut into quarters
1 onion, thinly sliced
2 lemongrass stalks, finely sliced
1 bunch of fresh coriander, roughly chopped
3 cups mung bean shoots
3 spring onions
For the satay sauce:
1 cup almond butter
3 tablespoons sesame oil
1-2 tablespoons maple syrup or honey
4 tablespoons grated fresh ginger
1/4 teaspoon cayenne pepper
4 tablespoons tamari
1 1/2 cups water
salt and pepper
Instructions
For the veggies:
Steam all the veggies and the lemongrass (leaving out the fresh herbs, spring onions, and sprouts).
When just cooked, transfer into a bowl along with the herbs, onions, and sprouts.
For the satay sauce:
Add all the satay ingredients to a blender and blend until completely smooth and creamy.
If you feel you need more water, then add it. If you want it thicker, add less water.
Serve with the veggies.
Comments