I have two delicious and popular slow cooker satay recipes on the blog:
- Easy lamb satay – cooked in the slow cooker so the lamb is very tender.
- Slow cooker gluten free chicken satay – created this one based off the first but to cater for my preference of eating chicken and gluten free.
To me, satays are one of life’s great eating pleasures! So now as I have a plant-based diet, I have created a new satay recipe to make it fully plant based and I enjoy it every bit as much as I did its chicken predecessor.
The family are not sold on it which is okay. I make a big batch of it and cook up some basmati rice and will have it for lunches and dinners across the week as needed.
Lentil and veggie satay
- 3 garlic cloves
- 425 grams tinned lentils
- 3 zucchinis
- 3 carrots
- 1 broccolini bunch
- 3 tbsp tomato paste
- 3 tbsp sweet chilli sauce
- 3 tbsp peanut butter
- 400 mls coconut cream
- Drain and rinse lentils.
- Grate zucchini and carrots and finely chop broccolini.
- Place a large saucepan or pot on a medium heat and and add lentils. You could add some oil first, but I prefer not to as this dish has coconut cream already.
- Crush in garlic and stir around for 2 – 3 minutes.
- Add in veggies and stir for another 2 – 3 minutes.
- Add in tomato paste, chilli sauce and peanut butter. Stir around for a minute or until well combined.
- Add in coconut cream and mix well. Allow to come to the boil, then turn heat to low and allow to simmer for 20 minutes.
- Serve with basmati rice and enjoy!
I make my own chilli sauce which is made from a honey base and is gluten free. You can find the recipe for it here.