Creamy Satay Tempeh Recipe

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.

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

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!

How Do I Make Satay Tempeh?

1. In a large pot over medium heat, mix the peanut butter and water together, and stir well to combine.
2. 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.
3. 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.
4. Add the tempeh and vegetables to the pot with the satay sauce. Heat over medium heat until hot and bubbling.
5. Serve over cooked rice or grain and enjoy!

Flavorful Plant-Based Dinners You’ll Love

• Pinto Bean Soup Recipe
• Red Lentil Soup with Coconut Milk
• Chickpea Chicken Salad Recipe
• Tofu Shawarma Recipe
• Instant Pot Navy Bean Soup Recipe

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Creamy Satay Tempeh

Kelly Jensen

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.

5 from 6 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine American, Canadian, Indonesian

Servings 10 servings

Calories 584 kcal

Equipment

• Large Pot
• Large Pan

Ingredients

  

1x2x3x

• 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 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

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Instructions

 

• 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!

Nutrition

Calories: 584kcalCarbohydrates: 46gProtein: 21gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gSodium: 301mgPotassium: 668mgFiber: 6gSugar: 8gVitamin A: 3712IUVitamin C: 13mgCalcium: 90mgIron: 4mg

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