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Indonesian Vegetable Satay Skewers

Indonesian Vegetable Satay Skewers

In the life of a vegetarian, there are some dishes that you just have to sacrifice. I don’t like the taste of meat, so that part’s easy for me, but there are some meat dishes where all the other parts of the recipe sound, look, and smell so good. Case in point: Indonesian satay. Meat aside, those skewers always seemed so savory and seductive to me–but I never considered making a vegetarian version because the dish is so meat-centric in nature.

Which is why I love this recipe from Eating Well. Not only have they created a vegetarian recipe out of an inherently meaty dish, but it’s a recipe that provides a bright and zippy use for broccoli and cauliflower–both of which I plan to eat a lot of during these cool months.

Hot Madras curry has a bit of a kick; use regular curry powder if you just want the flavor of curry but not the heat.

INGREDIENTS
24 broccoli florets, (about 10 ounces)
24 cauliflower florets (about 10 ounces)
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon minced fresh ginger, or ginger juice (see Note)
1 tablespoon smooth natural peanut butter
1 clove garlic, minced
1 teaspoon hot Madras curry powder
1/4 teaspoon salt

1. Bring a large saucepan of water to a boil over high heat. Add broccoli and cauliflower; cook until tender-crisp, about 3 minutes. Drain; rinse under cool water.

2. Whisk soy sauce, vinegar, oil, ginger (or ginger juice), peanut butter, garlic, curry and salt in a large bowl until smooth. Add the florets; gently toss to coat. Let marinate at room temperature for at least 2 hours or cover and refrigerate for up to 1 day.

3. To serve, thread 2 broccoli and 2 cauliflower florets onto each skewer. (Reserve marinade.) Arrange the skewers on a platter in a single layer and drizzle with the marinade.

Note: Eating Well uses bottled ginger juice (pressed ginger root) to add the taste of fresh ginger without the work of mincing or grating. Use it to flavor drinks, stir-fries, marinades or anywhere you’d use fresh ginger. Find it in specialty stores or online at gingerpeople.com.

Servings: 12 skewers.

Nutrition per skewer: 33 calories; 2 g fat (0 g saturated fat, 1g mono unsaturated fat); 0 mg cholesterol; 3 g carbohydrates; 2 g protein; 1 g fiber; 112 mg sodium; 156 mg potassium.

Nutrition bonus: Vitamin C (60% daily value), Vitamin A (15% dv).

Visit EatingWell.com for free quick and easy healthy recipe collections!

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11 comments

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9:29AM PDT on Apr 6, 2013

How about adding just a little bit of pepper powder?

It will taste nice for some of people, of their tastebuds can take it.

2:33AM PDT on Mar 26, 2013

Well, now I'm hungry:))
Thank you for the great recipe.

10:50AM PDT on Mar 25, 2013

I try not to eat meat too often. This looks delicious, and not hard to make. Thanks!

10:02PM PDT on Mar 24, 2013

Sounds good. Thanks Mel.

9:34AM PDT on Mar 24, 2013

Nothing like a good veggie satay!!! Thank you.

12:41AM PDT on Sep 6, 2011

Awesome! Fabulous recipe. This recipe sounds so delicious and mouth-watering. I love Vegetable Satay. Thanks for posting.

12:06PM PDT on Oct 30, 2008

That sounds so delicious! I have always lamented not getting to eat satay as it smelled so good, thanks for the great recipe!

7:02AM PDT on Oct 29, 2008

Thank You! I have been a vegetarian since I was ten, and before that, I tried not to eat meat, but my parents kept "forcing" it on me..:) I don't like the flavor, either! So many people I know are vegetarians for health reasons, which I realize I have benefitted from over the years, but I haven't ever heard of others who actually don't like the taste of meat! I can't eat all those soy products, 'cause they are flavored to tsste like meat! I love Indian food, so this is definitely a must for me!

5:17AM PDT on Oct 29, 2008

I like vegetarian satay

5:16AM PDT on Oct 29, 2008

I like indonesian vegetarian satay

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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