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8min read

Make our Golden Sesame Satay

by Joey O’Hare

8min read

Our chefs always have your needs covered, but sometimes cooking from scratch will give you the feels. We're sharing the recipe and secrets behind your new favourite: the Golden Sesame Satay. An indulgent cashew-sesame satay folded through sweet roasted squash, shallots, edamame and crunchy red peppers with a side of broccoli-lime quinoa, green beans, spring onion and pickled red cabbage. Give it a go.

Prep Time


Cook Time



1-2 portions


Pickled cabbage:  

1 tbsp light brown sugar
1 tbsp water
1 tbsp tsp vinegar
1 1⁄4 cups shredded cabbage

Quinoa salad:
⅔ cup mixed quinoa
1½ cups water
2 chopped spring onions
⅔ cup chopped broccoli
½ cup green beans
Pickled red cabbage (ingredients above)
½ tbsp oil
½ tsp ginger puree
1½ tbsp lime juice
Pinch of salt

Satay Mix:
⅓ cup cashews
⅓ cup sunflower seeds
1 chopped spring onion
1 tbsp ginger puree
½ tsp garlic puree
2 tbsp dark tahini
1½ tbsp miso
½ tbsp lime juice
1 tbsp tamari
2 tbsp coconut milk
¾ cup water
1½ cups chopped butternut squash
½ tbsp oil
½ cup chopped shallots
1 red pepper, chopped
½ cup edamame



To make the pickled cabbage:

Mix 1 tbsp brown sugar, with 1 tbsp water vinegar in a bowl.  Add 1 1⁄4 cups shredded cabbage. Toss and let sit. Drain before serving.


To make the salad dressing:

In a small bowl, mix together ½ tbsp oil, ½ tsp ginger puree, 1 ½ tbsp lime juice and a pinch of salt. Stir to combine. Toss the dressing into the vegetables and quinoa.


To make the quinoa salad:

Combine ⅔ cup mixed quinoa with 1 ½ cups water in a saucepan. Bring to a boil, reduce heat to a simmer and cook for 20 minutes. Steam ⅔ cup chopped broccoli with ½ cup green beans for 6 minutes. Mix the steamed broccoli and green beans with cooked quinoa, tossing in 2 finely chopped spring onions and the pickled red cabbage. Toss the dressing into the vegetables and quinoa.


To make the satay mix:

Pre-heat oven at 180°C. On a baking tray, toast ⅓ cup cashews for 7-8 minutes. Remove and let cool. Soak the toasted cashews with ⅓ cup sunflower seeds in hot water for 30 minutes and then drain. To a blender, add the soaked cashews + sunflower seeds, 1 chopped spring onion, 1 tbsp ginger puree, ½ tsp garlic puree, 2 tbsp dark tahini, miso, ½ tbsp lime juice, 1 tbsp tamari, 2 tbsp coconut milk and ¾ cup water. Blend until smooth.


Pre-heat oven to 200°C. Mix 1 ½ cups chopped butternut squash with ½ tbsp oil on a roasting tray. Roast for 12 minutes. Add ½ cup chopped shallots to a roasting tray and roast for a further 8-10 minutes. Remove from oven and let cool.


Sauté 1 chopped red pepper with ½ cup edamame. In a pan, combine the vegetables with satay sauce. Bring to a boil, and then simmer for 2-3 minutes.


Plate the Satay mix on your quinoa and garnish with a sprinkle of sesame seeds, a little red chilli, and 3 sprigs of chopped coriander.


By Joey O’Hare
Joey O’Hare

Joey is our Head of Food Development, running our dishes’ journeys from ideation to launch. (With lots of taste-testing in between). When she’s not cooking up a storm in our kitchen, she’s doing so in hers. After a trip to the local farmers market of course, for seasonal veg, and her swear-by-staples – extra virgin olive oil, Maldon sea salt and lemons. 

Read more from Joey

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Plant Power

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