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vegan satay skewers
6min read

On Purpose Thai Veggies

by Valentina Concordia

6min read

We recently asked our Instagram community if they’d ever struggled with being 100% plant-based. It turned out the answer was yes. So much yes. And it inspired us to turn your fess ups into tasty recipes, but no judgement if the pans stay in the cupboard.
“I accidentally made my veggie friends thai chicken” - Anon. We’ve all been there; either the awkwardness of cooking for vegans or turning up to find your pal has been heavy handed with something that’s definitely not tofu. This confession session inspired us to put together an on purpose plant-based satay skewers recipe that are a crowd pleaser on any table.
These deeply savoury, tangy and sweet satay skewers call for courgettes, peppers and tofu but also work just as well with aubergines, corn, mushrooms, fennel and tempeh. You can also go wild and add in some fruit, like peaches or pineapple - it sounds wrong, but it tastes really right.

Prep Time

10 mins

Cook Time

20 mins




300g courgette 
300g peppers 
400g block firm tofu, patted dry
2 tbsp olive oil
2 tbsp soy sauce or tamari 
20g ginger, finely minced
2 cloves garlic, finely minced
1 tsp cumin
½ tsp garam masala
1 tbsp sesame seeds

Peanut Sauce: 
60g peanut butter 
160ml coconut milk (or other plant based milk)
1 tbsp soy sauce or tamari
1 lime, juiced
1 tbsp maple syrup
¼ tsp cayenne pepper



Start by preparing the vegetables. Chop the courgettes and peppers into roughly 3cm chunks and the tofu into roughly 2x2cm cubes. 


In a large bowl, whisk together the olive oil, soy sauce, garlic, ginger, cumin, garam masala and sesame seeds. Add the vegetables to the bowl and toss to coat in the marinade. Let the vegetables marinate for at least 15 minutes. 


In the meantime prepare the peanut sauce. Add the peanut butter and coconut milk to a bowl, and whisk to combine. Once mixed and creamy, add in the soy sauce, lime juice, maple syrup and cayenne pepper. Depending on how thick or thin you want the sauce to be, loosen it with 1-2 tbsp of water. Set the sauce aside. 


Once the vegetables have marinated, thread them onto 10-12 skewers (depending on how much you pack them). 


Heat a griddle pan over medium heat and drizzle it with olive oil. Grill the skewers, 4-5 at a time, for 5-6 minutes on each side - until the vegetables have browned and slightly charred throughout. Alternatively, you can also bake the skewers in a 200˚C oven, for 18-20 minutes - turning them around every 5 minutes or so. 


Top the skewers with sesame seeds and serve with peanut sauce and fresh crisp veg, like cucumbers or lettuce.   

Confessions are in session, submit them here and we'll pop a Treat in your next allplants order. We might just make your story into a recipe, too!


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina

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Plant Power

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