Vegan tempeh peanut skewers
Vegan tempeh peanut skewers made with crispy tempeh, savoury peanut butter and fried pak choi. A high-protein lunch that's ready in under 20 minutes.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 10 min
- Total time: 25 min
- Calories: 450 kcal per serving
- Protein: 32 g
- Fat: 28 g
- Carbs: 12 g
Ingredients
- 250g tempeh
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp coconut oil
- 300g pak choi
- 1 clove of garlic
Method
You’ll need: frying pan · chopping board · knife · mixing bowl
- Cut the tempeh into even cubes and thread them tightly onto four short wooden skewers.
- In a shallow dish, stir the peanut butter with the soy sauce and a splash of warm water into a smooth marinade.
- Brush the skewers with the marinade and fry them in a frying pan in the hot coconut oil until golden brown all over.
- Halve the pak choi lengthways and finely chop the garlic.
- Take the skewers out of the pan, stir-fry the pak choi and garlic in the remaining oil for 2 min over a high heat and serve both straight away.
Good to know
Forget boring tofu. Fermented tempeh soaks up this peanut marinade like a sponge and turns incredibly crispy in the pan.
Swaps
Peanut butter → almond butter (if you avoid peanuts or prefer an even milder nutty note).
Cooking tips
Only stir-fry the pak choi for one to two minutes on the highest setting, so it keeps its bright green colour and its bite.
Storage
The marinated raw skewers are easy to prepare the evening before and keep in an airtight container in the fridge.
Allergens
Contains soya and peanuts. Completely vegan and lactose-free. Contains: gluten (soy sauce).
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