Vegetarian Satays with Asian Pesto

Vegetarian Satays with Asian Pesto Recipe - Thai-Inspired

Region / culture: Asia, Thailand | Servings: - 4 |

Vegan diet

Introduction

Vegetarian Satays with Asian Pesto is a delicious and flavorful dish that combines grilled vegetables with a rich and aromatic peanut pesto. This recipe is perfect for those looking for a meat-free alternative to traditional satays, while still enjoying the bold flavors of Asian cuisine.

History

Satay is a popular dish in Southeast Asian cuisine, typically made with skewered and grilled meat served with a dipping sauce. This vegetarian version of satay puts a unique twist on the traditional recipe by using a variety of grilled vegetables and a peanut pesto sauce inspired by Thai flavors.

Ingredients

Skewer Base

1 zucchini, sliced on the bias, 0.25 inch thick
1 small eggplant, sliced in half, then 0.25 inch slices
10 large shiitake caps
4 scallions, cut into 1 inch lengths
wooden skewers soaked in water

Peanut Pesto

4 cups roasted peanuts, plain only, reserving 2 cups for plating
2 large shallots, sliced
4 cloves garlic, sliced
3 minced Thai bird chiles
3 kaffir lime leaves, chiffonade
2 stalks lemon grass, minced (white part only)
1 tbsp brown or white sugar
2 limes, juiced or (7.75 tbsp lemon juice)
2 cups peanut oil
1 cup thai basil leaves
0.5 cup cilantro leaves
0.5 cup mint leaves
2 tsp salt
3 tsp black pepper

How to prepare

Prepare a hot grill.
Skewer the slices individually.
Place a scallion on each side of the shiitakes. Lightly oil and season the satays. Grill on a hot grill, marking and criss-crossing both sides for about 4 to 5 minutes in total.
In a food processor, add 2 cups of peanuts, shallots, garlic, chiles, kaffir, and lemongrass. Puree until smooth.
Add sugar, lemon or lime juice, and season to taste. Drizzle with the remaining oil and add the herbs.
Check for seasoning. Arrange a bed of peanuts on a large plate.
Serve the pesto in a bowl and place the satays around it. Garnish with extra kaffir leaves or lemongrass.

Variations

You can customize this recipe by using different vegetables for the skewers, such as bell peppers, cherry tomatoes, or mushrooms. You can also add tofu or tempeh for added protein.

Cooking Tips & Tricks

Make sure to slice the vegetables evenly to ensure they cook evenly on the grill.

- Soak the wooden skewers in water for at least 30 minutes before skewering the vegetables to prevent them from burning on the grill.

- Keep an eye on the satays while grilling to prevent them from burning, as the high sugar content in the pesto can cause them to char quickly.

Serving Suggestions

Serve the Vegetarian Satays with Asian Pesto with steamed rice or noodles for a complete meal. Garnish with extra herbs and a squeeze of lime juice for added freshness.

Cooking Techniques

Grilling the vegetables adds a smoky flavor to the dish, but you can also roast them in the oven if you don't have a grill.

Ingredient Substitutions

If you don't have peanuts, you can use cashews or almonds for the pesto. You can also use store-bought pesto if you're short on time.

Make Ahead Tips

You can prepare the peanut pesto ahead of time and store it in the refrigerator for up to a week. Grill the vegetables just before serving for the best flavor and texture.

Presentation Ideas

Arrange the skewers on a platter with a drizzle of the peanut pesto and a sprinkle of chopped peanuts for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine or a light beer to complement the bold flavors of the peanut pesto.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

550 per serving

Carbohydrates

25g per serving

Fats

45g per serving

Proteins

15g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin K, and potassium from the vegetables and herbs used in the recipe.

Alergens

This recipe contains peanuts and may not be suitable for those with nut allergies.

Summary

This dish is a good source of protein, healthy fats, and essential vitamins and minerals. It is a nutritious and satisfying meal for vegetarians and meat-eaters alike.

Summary

Vegetarian Satays with Asian Pesto is a delicious and satisfying dish that combines grilled vegetables with a rich and flavorful peanut pesto. This recipe is perfect for a meat-free meal that doesn't skimp on taste or nutrition. Enjoy this dish with steamed rice or noodles for a complete and satisfying meal.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Vegetarian Satays with Asian Pesto. It was a warm summer afternoon, and I was attending a cooking class at the local community center. The instructor, a sweet elderly woman with a twinkle in her eye, taught us how to make these delicious and flavorful satays that were perfect for a light and healthy meal.

As she walked us through the steps, I was immediately drawn to the vibrant colors and fragrant aromas of the ingredients. The combination of marinated tofu, bell peppers, and onions, grilled to perfection and served with a zesty Asian pesto, was simply mouthwatering.

The instructor explained that she had learned this recipe from her travels to Southeast Asia, where she had spent time immersing herself in the local cuisine. She shared stories of street food vendors in Thailand and Indonesia who would skillfully skewer marinated meats and vegetables on bamboo sticks, grilling them over open flames to create a tantalizing dish that was both simple and satisfying.

I was captivated by her tales of exotic spices and bold flavors, and I knew that I had to recreate this recipe in my own kitchen. As soon as the class ended, I rushed home to gather the necessary ingredients and set to work on perfecting my version of Vegetarian Satays with Asian Pesto.

I started by marinating cubes of tofu in a mixture of soy sauce, ginger, garlic, and sesame oil. I then sliced colorful bell peppers and red onions, tossing them with a bit of olive oil and seasoning them with salt and pepper. I carefully threaded the tofu, peppers, and onions onto bamboo skewers, creating a colorful rainbow of ingredients that looked almost too pretty to eat.

While the satays grilled on the barbecue, I prepared the Asian pesto by blending together fresh cilantro, mint, peanuts, and lime juice. The vibrant green sauce had a tangy and slightly spicy kick that complemented the smoky flavors of the grilled vegetables and tofu perfectly.

When the satays were cooked to perfection, I plated them up and drizzled them with the Asian pesto, garnishing them with a sprinkle of chopped peanuts and a sprig of fresh cilantro. The first bite was a revelation – the tender tofu, charred peppers, and sweet onions were bursting with flavor, and the zesty pesto added a refreshing and aromatic element that tied everything together beautifully.

I knew that I had stumbled upon something truly special with this recipe. It was a dish that celebrated the bold and vibrant flavors of Southeast Asia while also being light and healthy, making it perfect for a summer evening meal with family and friends.

Over the years, I have continued to make Vegetarian Satays with Asian Pesto, sharing the recipe with loved ones and adapting it to suit different tastes and dietary preferences. Each time I make it, I am transported back to that warm summer afternoon in the community center, where I first learned the secrets of this delicious and exotic dish.

I am grateful to the kind instructor who introduced me to this recipe and inspired me to explore the rich and diverse world of Asian cuisine. Cooking has always been a passion of mine, and I am constantly seeking new flavors and techniques to add to my repertoire.

As I sit down to enjoy a plate of Vegetarian Satays with Asian Pesto, I am reminded of the joy and satisfaction that cooking brings me. There is something magical about creating a dish that not only nourishes the body but also feeds the soul, and I am grateful for the opportunity to share that magic with others through the recipes that I have learned and cherished over the years.