Tempeh Satay and Peanut Sauce

Last night we made Tempeh Satay and Peanut Sauce out of Robin Robertson's new cookbook, 1000 Vegan Recipes. We served it over some leftover white rice with garlicky dinosaur kale and roasted butternut squash. All in all, this was a pretty good meal.

The Tempeh Satay was just ok for me. Two things might factor into my less-than-wow review: 1) I couldn't get the tempeh I like, Lightlife soy or Lightlife 3 grain because Whole Foods was out of them. I had to settle for Westsoy brand soy tempeh (which I don't like very much). 2) I had recently made seitan chimichurri skewers from the Candle Cafe cookbook and those were amazing. I couldn't help but compare the two things as they are both skewery things that get marinated, cooked on the grill and served with a sauce. I know they are the same, but the Candle Cafe recipe knocked my socks off.

Don't get me wrong, it was pretty good and if you have the cookbook, it is worth trying.

Modifications: I modified the sauce a bit because I tasted it after blending and it tasted like coconut milk with garlic. So I doubled the chile sauce (used Siracha) and doubled the tamari and added another large blop of peanut butter. Then I added some water as it cooked because it was getting pretty thick. We skipped the skewers and just threw the tempeh right on the grill.