Originally I was going to make this recipe a 'Satay Noodle Bowl' , but actually, once I had made the sauce I thought, nah... the whole point of this recipe is the Super Vegan Satay Sauce. It's easy to make, and can be used to drizzle over a yummy salad or as a stir fry sauce!
The ingredients for this sauce are all easy to get, but I do think the basis of the sauce is important. A really good quality peanut butter is essential, as it's the nuttiness of the peanuts that create the delicious base for the satay flavour. Vanessa's go-to everyday nut butter brand is Biona, who kindly gifted us some of their nut butters to try, and for every day use, as well as for cooking, these yummy nut butters are perfect.
Heads up! This post contains affiliate links, so we'll earn a little commission from qualifying purchases. This keeps us creating vegelicious content 🙂
Biona only use organic nuts, and are always palm oil free (yay!). Added to that, the jars are recyclable or re-usable making this brand a great way to get your nutty fix without hurting the planet! (you can buy their yummy nut butters here:.._) (affiliate link)
But back to my Satay!.. Apart from the nut butter, all it needs is some spices, some soya sauce and a generous amount of fresh ginger to make it utterly delicious!
The recipe below makes enough for 2-3 servings, but I'd be inclined to double or even triple it, then keep what is left over in the fridge, so you can use it for all these yummy ideas:
Yummy Ideas for using my Super Vegan Satay Sauce:
- As a dip for raw veggies (such as carrot sticks)
- As a stir-fry sauce (add a little extra soya sauce for added flavour)
- As a salad dressing
- To marinate tofu or vegan 'chkn' chunks before grilling or BBQing
- To drizzle over a bowl of noodles with lots of veggies (like in the photos!)
- As a sandwich, wrap or burger sauce
Let us know if you come up with any other delicious vegan ways to use the Super Satay Sauce! We love to hear about your recipes too 🙂 !
Super Satay Sauce
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 3 tablespoon peanut butter
- 1 ½ teaspoon garam masala (or curry powder)
- 5 cm knob of fresh ginger
- 2 tablespoon lemon juice
- 2 tablespoon soy sauce (or tamari)
- water to thin
- Finely grate the ginger
- Add all the ingredients together in a jar & shake.
- Taste and add more garam masala or lemon juice if needed
- To thin the sauce out further to a pouring consistency, add some more water
- Keeps for up to a week in a clean jar in the fridge.
Jacky Collins says
So easy and so tasty! I’m a sucker for anything peanut based and love a stir fry. Just such a simple way to create a sauce, all the ingredients in a jar and just shake it up! It may say save it for later but I put the whole lot in with some veg and tofu and we had it as a stir fry. Delicious.
Louise-Claire Cayzer says
Peanut anything is our fave too! We love this recipe so we're so happy you like it too 🙂 x