Vegan Rojak (Malaysian Satay) - Gaz Oakley

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place a medium saucepan over a low heat & add a little oil followed by the garlic. Sauté for 30 seconds before adding the ginger & sauté for another 30 seconds then add the onion. Continue to cook ‘the holy trinity’ for a minute then add the lemon grass stem & cook for a couple of minutes.

Step 2

When the mix has softened add the turmeric & chilli powder. Cook for another minute or so before adding the chopped peanuts. Mix well & cook for a few minutes stirring often.

Step 3

Deglaze the pan with the water or vegetable stock & bring to a simmer.

Step 4

Stir in the gochujang, sriracha, tomato puree, nori flakes & peanut butter.

Step 5

Season with salt, coconut sugar & soy sauce.

Step 6

Pop a lid on the pan, then let the sauce simmer away & intensify for 20 minutes, stir every now and then.

Step 7

When you see a little red oil on the top of the sauce, it is ready to serve.

Step 8

To serve, lay your potatoes or noodles on your plate topped with lettuce, cucumber, bean spouts, & crispy tofu cubes. Drizzle over plenty of the satay sauce & garnish with red chilli.

Step 9

The sauce will keep for up to a week in a sealed container in the fridge, it can also be added to stir fries & used as a dipping sauce.

Step 10

Click the link above to see the full tutorial.

Step 11

Season with salt, coconut sugar & soy sauce.

Step 12

Pop a lid on the pan, then let the sauce simmer away & intensify for 20 minutes, stir every now and then.

Step 13

When you see a little red oil on the top of the sauce, it is ready to serve.

Step 14

To serve, lay your potatoes or noodles on your plate topped with lettuce, cucumber, bean spouts, & crispy tofu cubes. Drizzle over plenty of the satay sauce & garnish with red chilli.

Step 15

The sauce will keep for up to a week in a sealed container in the fridge, it can also be added to stir fries & used as a dipping sauce.

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