Go to all recipes
Vegetable satay skewers

Vegetable satay skewers


Ditch the takeaway for these vegan skewers with a creamy peanut dip

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1917kj 462kcal
  • Fat
    High 52%
  • Saturates
    High 74%
  • Sugar
    Low 52%
  • Salt
    High 52%

% of adult’s reference intake | Carbohydrates per serving : 20g


  • 1 small courgette, sliced
  • 1 large red onion, cut into chunks
  • 12 mushrooms
  • 1 small mild chilli, finely chopped
  • 2 tbsp vegetable oil
  • 2 tsp curry powder
  • 2 tbsp soy sauce
  • 2 cloves garlic, crushed
  • 2 tsp sesame seeds
  • 2 tbsp crunchy peanut butter
  • 150ml coconut milk


  1. Preheat the oven to 200C/fan 180C/Gas 6
  2. Place the courgette, red onion and mushrooms in a large bowl
  3. Add the chilli, 1 tbsp vegetable oil, 1 tsp curry powder, 1 tbsp soy sauce and half of the crushed garlic, and toss everything together
  4. Thread the vegetables onto 4 wooden skewers (pre-soaked in water for 30 mins), alternating them as you go. Place on a large baking tray and sprinkle over the sesame seeds
  5. Cook in the oven for 20-25 mins, until the veggies are soft and the sesame seeds are golden
  6. Meanwhile, heat 1 tbsp vegetable oil in a small pan and fry the remaining garlic for 1 minute, until starting to colour
  7. Add 1 tsp curry powder and fry for a further 30 seconds before adding the peanut butter, coconut milk and 1 tbsp soy sauce. Bring to the boil, stirring constantly until the peanut butter has dissolved
  8. Simmer for 2-3 mins, until it has reduced slightly and is thick in consistency. Serve the skewers straight from the oven with a dish of peanut sauce for dipping

Explore more recipes