- Food and Cooking
Meat Free Inspiration for a Vegetarian’s Grill
Skewered Quorn Satay
Vegetarians hold the majority in my household, so being a vegetarian by proxy I'm faced with no alternative than to look for dishes that are appetising when it is my turn to cook, proving that a none vegetarian can deliver a delicious dish.
Eating vegetarian food or food without meat has an extra special satisfaction when considering your health, especially when full on a dish that was delicious.
This dish is the first time I tried Quorn without actually knowing it wasn't chicken and I was pleasantly surprised, it helps that the rest of the flavours explode with taste.
Based on chicken satay a popular Malaysian street food.
Charcoal grilled succulent skewered Quorn served with special satay sauce. Quorn satay is full of flavour even without the sauce.
This can be served with a salad or as they do in upmarket hotels with De-crusted white bread cut into triangles and sliced cucumber.
Meat-free and soy-free made from NATURAL ingredients
LOW in fat High in protein
SautÃ© Pans For the Satay Sauce
The New Becoming Vegetarian - The Essential Guide To A Healthy Vegetarian Diet
This book now rewritten with a vast amount of new material said to be the nutrition reference book all vegetarians and people thinking of becoming vegetarians must have.
Skewered Quorn satay with crust-less bread and cucumber
340g Quorn tenders
1 tbs Shaoshing wine
1 tsp Light Soy Sauce
2 tsp Cornflour
3 teaspoon Brown Sugar
1/2 tablespoon Coriander Powder
1/2 tablespoon Turmeric Powder
1/2 tablespoon Cumin Powder
1/2 tablespoon Sweet Paprika Powder
1/2 tablespoon Chili Powder
1 tablespoon Curry Powder
1/2 teaspoon sesame oil
1/2 teaspoon Salt
1 Small onion, finely chopped
2 Cloves garlic, minced
2 Small red thai chillies, seeded and finely chopped
4 tbs Peanut butter (crunchy or smooth)
1 tbs Brown sugar
Juice of 2 limes
1 tsp Light soy sauce
125ml Coconut milk
60ml Vegetable stock
Salt to taste
Defrost the Tenders and mix all the ingredients for the marinade in a bowl and add the Tenders. Marinade for 2 hours.
SautÃ© the onion, garlic and chillies in a pan stir until the onion softens. (This can been done over the BBQ)
Add the peanut butter, sugar and soy sauce. Stir in coconut milk, stock and bring to a boil. Reduce heat and simmer until sauce slightly thickens and leave to cool.
Thread the marinated Tenders through soaked skewers and place on the BBQ and cook lightly so they remain juicy.
In the meantime, warm the satay sauce and serve with the Quorn skewers.
Serve with crust-less bread and sliced cucumber.