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Creamy Satay Tempeh Recipe

Name: Creamy Satay Tempeh
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 cups peanut butter; 2 cups water; 1/3 cup soy sauce or liquid aminos; 2 limes (juiced); 14 ounces coconut milk (full fat); 2 tablespoons brown sugar; 1 tablespoon sriracha; 1 tablespoon extra virgin olive oil; 8 ounces tempeh (1 package); 4 cups chopped vegetables of choice (I used onion, bell pepper, and kale); 4 cups cooked rice (or other grain of choice like quinoa); 1/2 bunch cilantro (chopped)

ByKelly Jensen Posted onSeptember 4, 2023April 9, 2024 Updated onApril 9, 2024

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This satay tempeh recipe is a bright, creamy recipe loaded with vegetables and high protein plant-based ingredients. This satay dish features a sweet & tangy peanut coconut sauce, which is perfect for serving over rice, quinoa, or noodles.

An easy dinner that is ready in 30 minutes, this satay tempeh is a delicious meatless dinner idea. I love serving this with a simple salad, which makes a great high-protein dinner.

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Table of Contents

This is a recipe that our family cooked for us when we were out visiting in Calgary, Alberta! It was so unbelievably delicious that I got the recipe, and had to recreate it at home.

Tempeh is a pressed fermented block of soybeans or grains, which has a great nutty flavor. I get mine at Trader Joe’s or Whole Foods, and much like tofu is a super versatile protein.

I start by lightly browning the tempeh in olive oil, cooking some vegetables, and building a creamy satay sauce with bright fresh flavors. This was an instant hit for us, and is going immediately into our monthly dinner rotation.

This Satay Tempeh Recipe Is

Bright
Fresh
Creamy
Nutty
Savory
Citrusy
Loaded with Vegetables
High in Protein, Vegan, and can easily be Gluten Free

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How Do You Make Satay Sauce?

Satay sauce is a creamy peanut sauce which originates from Indonesia. It can be used as a marinade or a sauce to simmer protein and vegetables in (like in this dish).

It’s often served with skewers of meat but I like to make a vegan sauce with tempeh instead. Satay is made from peanuts, which pairs nicely with a creamy and salty elements (coconut milk and soy sauce) that you get from this dish.

What’s In Tempeh with Peanut Satay Sauce?

Tempeh – a high protein ingredient made with pressed and fermented soybeans.
Peanut Butter: to give the sauce a peanutty creamy flavor. Like my peanuts, I only use unsalted peanut butter to keep the sodium content down. You can always add salt in, but it’s impossible to take out.
Soy Sauce or Liquid Aminos – Liquid aminos have a fraction of the sodium, but still a ton of the great flavor of soy sauce. We always keep a few bottles of this in our pantry! It gives a great umami flavor to this dish, with a reduced amount of sodium.
Lime Juice
Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. It makes this dish super rich and creamy without any dairy.
Brown Sugar
Sriracha, or other chili hot sauce.
Olive Oil
Vegetables of Choice – this recipe calls for 2 cups of vegetables, any ones you love! I used bell peppers, onions, and kale in mine – but you can add broccoli, cauliflower, or snap peas – any you prefer! I like a frozen stir fry mix, which we use often for curries and would be fantastic in this recipe.
Grain for serving – I used brown rice, but you can also use quinoa or white rice, or even noodles!

satay tempeh recipe in a creamy peanut coconut sauce with vegetables over rice

How Do I Make Satay Tempeh?

In a large pot over medium heat, mix the peanut butter and water together, and stir well to combine.
Add the soy sauce/liquid aminos, garlic, lime juice, coconut milk, brown sugar, and sriracha. Bring to a low simmer, and cook, covered, for 15 minutes then remove from heat.
In a separate large pan, heat the tablespoon of olive oil over medium heat, and add in the diced tempeh. Cook for 6-7 minutes until the edges get crispy. Add in the chopped vegetables, and continue to sauté for 7 to 8 more minutes until vegetables are tender.
Add the tempeh and vegetables to the pot with the satay sauce. Heat over medium heat until hot and bubbling.
Serve over cooked rice or grain and enjoy!

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Kelly Jensen

Kelly Jensen has 7 years experience as a food blogger, freelance recipe developer, content creator, beekeeper, and loves cooking everything she can from scratch.