I just use a jar of satay marinade as the sauce. Nothing special, I don’t bother to make the sauce myself.
All-veg satay for me is diced onion, caramelized in a spoon of tomato paste, 1 cup of mixed frozen veg (pea, corn, carrot), 1 cup frozen green beans, 1 can drained chickpeas, 1/4 cup red lentils (dried), a jar of satay marinade, half a jar of water, a bit of extra garlic, salt, pepper, and a few tablespoons of cornstarch slurry to thicken it up if it’s too loose, or a few cubes of frozen coconut milk if it’s too dry. 1/3 cup of rough chopped boiled peanuts if I have them.
I have a tray of this in the food dehydrator now, to dehydrate into backpacking meals.
Dope! Imma give it a try. I’m trying to expand my vegetarian culinary horizons. I’ve also been trying to get the hang of lentils, so double dope. Ty I’m gonna do this tomorrow if I can score some nice crisp green beans to pour it over.
I prefer dried red lentils, not canned. They hydrate much faster than dried chickpeas, split peas or beans, and don’t need to be pre soaked. I just rinse them, dump them in dry, and simmer them for about as long as I’d simmer rice for in a jambalaya or something.
Lentils can also be used as a thickener if you don’t want to use cornflour. You would soak them in boiled water for 5 minutes to soften, or microwave them for a bit, dump most of the excess water, and blend them with a stick blender to a fine paste. This will thicken a soup or stew in the same way you might use a roux or cornflour slurry in a stew, or the same way you might use rice in a soup to make a bisque (except a bisque you normally pulse-blend 15 minutes after adding the rice to really thicken it up)
Any tips on a good peanut satay recipe?
I just use a jar of satay marinade as the sauce. Nothing special, I don’t bother to make the sauce myself.
All-veg satay for me is diced onion, caramelized in a spoon of tomato paste, 1 cup of mixed frozen veg (pea, corn, carrot), 1 cup frozen green beans, 1 can drained chickpeas, 1/4 cup red lentils (dried), a jar of satay marinade, half a jar of water, a bit of extra garlic, salt, pepper, and a few tablespoons of cornstarch slurry to thicken it up if it’s too loose, or a few cubes of frozen coconut milk if it’s too dry. 1/3 cup of rough chopped boiled peanuts if I have them.
I have a tray of this in the food dehydrator now, to dehydrate into backpacking meals.
Dope! Imma give it a try. I’m trying to expand my vegetarian culinary horizons. I’ve also been trying to get the hang of lentils, so double dope. Ty I’m gonna do this tomorrow if I can score some nice crisp green beans to pour it over.
I prefer dried red lentils, not canned. They hydrate much faster than dried chickpeas, split peas or beans, and don’t need to be pre soaked. I just rinse them, dump them in dry, and simmer them for about as long as I’d simmer rice for in a jambalaya or something.
Lentils can also be used as a thickener if you don’t want to use cornflour. You would soak them in boiled water for 5 minutes to soften, or microwave them for a bit, dump most of the excess water, and blend them with a stick blender to a fine paste. This will thicken a soup or stew in the same way you might use a roux or cornflour slurry in a stew, or the same way you might use rice in a soup to make a bisque (except a bisque you normally pulse-blend 15 minutes after adding the rice to really thicken it up)