Vegan Satay by The Kampung Vegan

Mains
Mushrooms
Sides/Snacks
Vegan

Easy Level:

Easy

Cook Time:

45 Mins

Servings:

4 Pax

Elliz (@thekampungvegan) is back in our kitchen and she showed us that vegan food can look like this too! Not just beans or tofu, but we’re utilizing mushrooms!

Note: You’ll need 12-14 skewers

Equipment needed:

  • Grill pan
  • Blender

For Serving:

  • Premade peanut sauce
  • Sliced cucumber
  • Onion
  • Nasi impit

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Dried hericium (monkey head mushroom)
0.00
g
g
Dried hericium (monkey head mushroom)
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
g
g
Coconut sugar
0.00
g
g
Coconut sugar
0.00
ml
ml
Vegetable oil
0.00
ml
ml
Vegetable oil
0.00
stalk
stalk
Lemongrass
0.00
stalk
stalk
Lemongrass

Marinade

0.00
stalk
stalk
Lemongrass
0.00
stalk
stalk
Lemongrass
0.00
inch
inch
Fresh tumeric
0.00
inch
inch
Fresh tumeric
0.00
inch
inch
Ginger
0.00
inch
inch
Ginger
0.00
inch
inch
Galangal
0.00
inch
inch
Galangal
0.00
Shallots
0.00
Shallots
0.00
clove
clove
Garlic
0.00
clove
clove
Garlic
0.00
tsp
tsp
Coriander seeds
0.00
tsp
tsp
Coriander seeds
0.00
tsp
tsp
Fennel seeds
0.00
tsp
tsp
Fennel seeds
0.00
tsp
tsp
Cumin seeds
0.00
tsp
tsp
Cumin seeds
0.00
tbsp
tbsp
Mushroom seasoning/Vegetable stock cube
0.00
tbsp
tbsp
Mushroom seasoning/Vegetable stock cube

Steps

1

Place dried mushrooms in a large bowl or container and cover with water. Leave to soak overnight.
Place dried mushrooms in a large bowl or container and cover with water. Leave to soak overnight.
Mark as completed

2

The next day, discard the water and squeeze the mushrooms completely. The liquid will be brown.
The next day, discard the water and squeeze the mushrooms completely. The liquid will be brown.
Mark as completed

3

Place the squeezed mushrooms into a bowl with clean water. The mushrooms will soak up the water like a sponge.
Place the squeezed mushrooms into a bowl with clean water. The mushrooms will soak up the water like a sponge.
Mark as completed

4

Squeeze the mushrooms again. Repeat the process a few times until finally, the water from squeezing the mushroom runs clear.
Squeeze the mushrooms again. Repeat the process a few times until finally, the water from squeezing the mushroom runs clear.
Mark as completed

5

Toast the spices until fragrant.
Toast the spices until fragrant.
Mark as completed

6

Add all the marinade ingredients into a blender and blend into a paste.
Add all the marinade ingredients into a blender and blend into a paste.
Mark as completed

7

Mix with oil, coconut sugar and salt.
Mix with oil, coconut sugar and salt.
Mark as completed

8

Tear the mushrooms into bite sized pieces and mix into the marinade.
Tear the mushrooms into bite sized pieces and mix into the marinade.
Mark as completed

9

Marinate in the fridge for a minimum of 1 hour.
Marinate in the fridge for a minimum of 1 hour.
Mark as completed

10

Once ready, thread the mushroom pieces on skewers.
Once ready, thread the mushroom pieces on skewers.
Mark as completed

11

Mix any leftover marinade with some oil for basting.
Mix any leftover marinade with some oil for basting.
Mark as completed

12

Use a lemongrass to baste for extra flavour.
Use a lemongrass to baste for extra flavour.
Mark as completed

13

Grill the satay on a barbecue or a grill pan. Baste occasionally and cook until nicely charred on both sides.
Grill the satay on a barbecue or a grill pan. Baste occasionally and cook until nicely charred on both sides.
Mark as completed

14

Serve with peanut sauce, cucumber, onion and compressed rice (nasi impit).
Serve with peanut sauce, cucumber, onion and compressed rice (nasi impit).
Mark as completed

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