Vegan Oyster Mushroom Satay Skewers

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You won't miss the meat when you try these Vegan Satay Skewers made with Oyster Mushrooms and a plant based satay sauce. Serve with a crunchy slaw or sticky rice.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, lunch, Snack

Cuisine: Indonesian, Southeast Asian, Thai

Diet: Vegan, Vegetarian

Keyword: coconut milk, lime, maple syrup, oyster mushrooms, peanut butter, tamari

Servings: people

Calories: 373.06kcal

Equipment

Bamboo skewers

Ingredients

For the satay skewers

450 g oyster mushrooms
2 tablespoon sesame oil
3 tablespoon tamari or soy sauce

For the peanut sauce

4 tablespoon peanut butter heaped
250 ml coconut milk
1 tablespoon tamari or soy sauce
1 tablespoon vegan fish sauce
1 tablespoon maple syrup
1 lime juice only
1 teaspoon chilli flakes optional

US Customary - Metric

Instructions

Begin by soaking the bamboo skewers in water (this is particularly important if you are going to cook the mushrooms under a grill or over a BBQ).
Toss the oyster mushrooms in the sesame oil and tamari then thread them on to the skewers.
Heat a griddle pan or your grill on high. Cook the skewers for 5 minutes on both sides or until the mushrooms are crispy. Carefully drizzle over any leftover sesame oil/tamari as they cook. Alternatively, cook the skewers over a medium heat on a BBQ.
While the mushrooms are cooking, put all of the peanut sauce ingredients into a blender and blitz until smooth. Add a little water if you prefer a more thin consistency.
Once the skewers are cooked, drizzle over a little sauce and serve the rest in a dipping bowl.

Nutrition