Satay is a delicious, peanut-based sauce that’s perfect for vegans; I’ve used it as a dip, to make seitan satay sticks and with stir fries. We published a recipe for a quick and easy satay sauce back in September 2012, but I knew I could improve on it, and here’s the result:
1 can coconut milk
2 heaped tabs peanut buttter (smooth; I used home made with no salt added)
1/2 tsp compound hing
3 1/2 tabs dark soy sauce/ tamari
1/2 tsp seasalt*
1/2 tsp chilli flakes
*If you are using salted peanut butter you may want to adjust this accordingly.
- Stir/ whisk the peanut butter into the coconut milk until blended thoroughly.
- Mix in the rest of the ingredients
- Heat gently, and use as a dip or a stir-fry sauce, to coat tofu or seitan, or even as a salad dressing when cooled.