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Vegetarian Satay

Here is my raw vegan version of vegetarian satay sauce skewers! This classic Southeast Asian dish will be a hit as an appetizer or a main. The combination of these gourmet and exotic flavors are mouth-watering: coconut milk, peanuts, lime, red chili have always been a treat, from the shores of India to the Mekong Delta. Little by little we too have learned to appreciate these tastes. In this recipe, I’m offering those to you in their raw state! They keep all their nutritional richness. For a treat that combines energy, delight, lightness and exotism!

With a touch of coconut…

white pillar candle on brown wooden coaster

During a trip to Southeast Asia, I was amazed to discover the extraordinary variety of recipes that revolve around these few ingredients. If only for the coconut. It can be used in all possible ways: raw, cooked, fresh or mature, in milk, oil, cream, sugar and syrup, drinks, stir-fry, puddings, soups, curries… It inevitably adds a gourmet touch because of its fat content.

Cononut, so versatile and healthy

brown and white cake with white candle

The medicinal properties of coconut are indeed now proven : its consumption exerts an antibacterial, antifungal, antiviral, antiparasitic, antidermatophytic, antioxidant, hypoglycemic, hepatoprotective, and immunostimulant action.

This is perhaps why we are unconsciously so fond of it!

Where does satay come from?

We are not quite sure of the origin of these satay sauce. Perhaps Indian merchants, owners of the kebab concept, exported them to Indonesia and from there to the rest of Southeast Asia. These skewers were originally made of chicken or tofu and were dipped in a sauce made of roasted peanuts, shallot, chilli, garlic and coconut milk.

The traditional technique is to marinate the bites for some time before skewering them on bamboo sticks. They are then grilled on a barbecue or under a grill. This dish is most often accompanied by rice, vermicelli or sautéed vegetables.

The flavors are up to the chef who prepares them. Apart from the key ingredients of the satay sauce (peanuts, coconut milk, lime, cayenne pepper), you can also find in varying quantities: ginger, coriander, curry, sugar (in Asia you can’t escape it!), tamarind, yogurt, bell pepper or onion.

My vegetarian satay recipe

In my recipe I selected what I thought would go best with my favorite vegetable for these vegetarian satay skewers: mushrooms!

I tried with zucchini which I also like, but the taste was not so much there. The softness of the mushroom won out! Coated with its creamy satay sauce so rich in flavors and then dehydrated, it is simply delectable! I’m pairing it here with a small Thai-style salad made of cucumber, carrot and coriander, seasoning it with the same sauce. The result is however very different from the skewers, since the water concentration is not the same.

It is then a two-in-one for a unique, gourmet and original dish!

…And if like me you like to travel with the food you make, don’t hesitate to try my tacos recipe, for a ray of Mexican sunshine! Or go to Morocco with my couscous tajine style! 🙂

I hope you’ll enjoy this recipe of satay sauce brochettes, as delicious as tasty!

vegetarian satay

Vegetarian Satay

Stéphaële – Raw Cuisine Culinary
A healthy version of this typical Southeast Asian dish! Gourmet flavors that keep all their precious nutrients!
Prep Time 30 mins
Dehydration 8 hrs
Course Main Course
Cuisine Raw Vegan
Servings 2


  • blender
  • Dehydrator
  • Wooden sticks


  • 4 cups mushrooms

For the satay sauce

  • 1/3 cup peanut butter
  • ½ tsp. fresh garlic
  • 1 tbsp. lime squeezed
  • ½ tsp. ginger powder
  • 1/3 cup coconut milk
  • 4 tsp. tamari
  • ½ tsp. agave
  • ¼ tsp. cayenne pepper
  • 1 cup cashews pre-soaked 8 hours
  • 1 tsp. toasted sesame oil optional

For the salad:

  • 1 carrot
  • 1 cucumber
  • 1 tbsp. cilantro chopped


  • Place all the satay sauce ingredients in the bowl of a blender.
  • Blend until smooth and set aside.
  • Remove the mushroom heads. If they are very large, cut them into quarters.
  • In a salad bowl, mix two cups of mushroom for ¼ cup of sauce.
  • When the pieces are well coated, place them on a Teflex sheet and put them in the dehydrator.
  • Dehydrate for 16 hours, or until the sauce begins to form a crust on the outside. The inside should remain soft.
  • Once ready, thread them onto wooden sticks.
  • For the salad, grate the carrot and cucumber, chop the coriander and mix with a few teaspoons of satay sauce. Garnish with slices of radish, fresh peas and a wedge of lime.

Feel free to tag me on Instagram @chef_stephaele if you make this recipe! And I’ll be happy to share in my stories. I love seeing how everyone makes recipes their own by inevitably adding their own personal touch! 🙂

If you have any questions or comments, don’t hesitate to leave them below. 🙂

You can also follow my posts on Raw Cuisine Culinary, Twitter Raw Cuisine Culinary, or Instagram Chef Stéphaële 🙂

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