VEGAN MUSHROOM SATAY SKEWERS
INGREDIENTS:
- 6 large Portobello mushrooms – cut into 1/2” inch slices
- ¼ All-natural Peanut Butter (sub almond or cashew butter for paleo-friendly version)
- 1 Tsp freshly grated ginger
- 2 scallion – finely sliced
- 2 limes – one juiced, the other cut into wedges for garnish
- 2 Tbsp Coconut Aminos (sub low-sodium soy sauce if unavailable)
- 2 Tbsp Rice Wine Vinegar
- 2 Tsp Sambal
- 3 Tbsp hot water
- ¼ cup full-fat coconut milk
- Fresh Jalapeño – finely sliced (for garnish)
- Fresh Anaheim chili – finely sliced (for garnish)
- Fresh cilantro (for garnish)
- 1 package mung bean noodles – cooked according to package instructions
- Bamboo skewers
METHOD:
- Fully submerge bamboo skewers in a bowl of water – set aside.
- In a large bowl or Mason jar, combine peanut butter, ginger, one finely sliced scallion, juice of one lime, coconut aminos, rice wine vinegar, sambal and hot water. Whisk or shake until thoroughly combined. The consistency should be quite thick. If too loose, add more peanut butter. If too thick, add water in 1 tsp increments.
- Transfer half of the sauce to a separate mixing bowl and add-in ¼ cup coconut milk – mix thoroughly. Reserve the remainder of the sauce for dipping.
- Add the sliced mushrooms to the coconut milk mixture and toss everything to coat. Cover with plastic wrap and refrigerate for up to 2-4 hours.
- Skewer the mushroom slices length-wise.
- Light a grill or grill pan to medium heat. Cook the mushrooms approximately 6-7 minutes per side or until preferred consistency.
- Meanwhile, cook the mung bean noodles according to package instructions.
- Remove mushrooms from grill and garnish with lime wedges, sliced jalapeño, Anaheim chilies, remaining sliced scallion and fresh cilantro. Serve the satay skewers immediately with the mung bean vermicelli and reserved dipping sauce.