Thai Inspired dinner – Vegan satay peanut sauce

Thai Inspired dinner – Vegan satay peanut sauce

Hi! Today I wanted to share a recipe for the dinner/lunch that I made.  

It is a Thai inspired dinner with a sauteed vegetables, basmati rice, tofu and a vegan peanut satay sauce. I love Thai-food and all the exciting tastes of sweet, tangy, spicy, crunchy and sour, and therefore wanted to try to make something that combines many of these flavours. Today I used tofu, but if you would rather use something else I think sauteed shiitake mushroom, roasted chickpeas or Vegan Qourn filets / pieces ( a soy free meat substitute) would work very well for this dish as well !

Ingredients  2 people – ( I just have to say that these ammounts might be a little off, because I usually make on feeling so these are just estimates – feel free to change the ammount of vegetables and tofu/Qourn to better fit your liking).


4 celery sticks

4 carrots

1/2 onion

1 scallion

1/2 broccoli

1 red belpepper

1 block of firm tofu sliced in medium thick pieces (or a couple of Quorn filets )

basmati rice

2 garlic cloves

2 cm2 ginger

thai basil

red curry

apple cider vinegar

1 lemon

1teaspoon coconut sugar (optional)

peanut butter or PB2 powder or both

1/2 can coconut milk

1 tbs coconut oil (olive oil)

Optional dried coconut for topping



  • Start with cooking the basmati rice according to instructions on the packaging, because this usually takes the longest.

  • Cut the vegetables into small pieces of similar size. Slice the garlic in very small pieces and ginger in tiny slices. 


  • Heat a skillet to medium heat and add some olive oil/ coconut oil or other oil of choice. I used olive oil, but looking back on it, I think it is probably better to use a more neutral oil.


  • Add ginger, garlic and onion into the skillet and let it sautee a little before adding the rest of the vegetables (except the scallion and thai basil).


  • Once all the vegetables are in the pan you can add the juice of one lemon and some apple cider vinegar + the coconut sugar, the scallion and thai basil for flavour. (turn down the heat and let the vegetables get soft and flavourful , but check while making the sauce so they do not lose all crunch/texture. – turn down heat to very low or turn of the plate and leave them, if they are done.)


  • To make the sauce, find a pan and the three( or four)  ingredients peanut butter (if you want you can use pb2 powder or a combination of these two), coconut milk and red curry. I made maybe around ⅓ of the box of coconut milk because I only made for myself, but I would use  ½ for two people. Then add about 2 tbs-4 tbs of peanut butter or PB2 + 2 teaspoons – 1 tbs of the red curry. You can also taste a little as you go: If you like the sauce to be thicker, use more peanut butter and if you would like it a little more spicy use more red-curry…
  • Now, you can find a pan and heat it up with no oil, then just heat the tofu a couple of minutes on each side, so that it gets a nice golden brown color.  (For the Qourn I would probably fry it for longer and with some oil, but not a lot -because the sauce will give a lot of healthy fats and flavour. If you use Quorn pieces,  maybe you could even add slightly heated Quorn to the sauce if you want to heat the Quorn in the sauce ).  NOW put it all on a plate (plates) and enjoy! 

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