How to Make Vegan Satay

How to Make Vegan Sate

Vietnamese-inspired sate infused with lemongrass, shallots, garlic, and chili! A delicious condiment to take your dishes to another level!

  • Author: Full of Plants
  • Yield: 1/2 cup 1x


  • 1/3 cup (78ml) vegetable oil
  • 2 tbsp (30ml) annatto oil* (optional, just for color)
  • 4 lemongrass stalks (about 1/4 cup minced)
  • 4 small chili
  • 2 shallots
  • 2 cloves of garlic
  • 1 and 1/2 tsp ground chili
  • 1/2 tsp salt
  • 1 tsp (5ml) maple syrup (or coconut/white sugar)


  1. Start by slicing very finely the lemongrass stalks (only the white parts, discard the greens), chilis, shallots, and garlic. To save time, you can process everything in a food processor until finely minced.
  2. In a medium saucepan, heat the vegetable oil (and annatto oil if using) over low-medium heat. Once hot, add the minced aromatics and fry for about 2 minutes. You don’t want to fry too long or the aromatics might burn, so keep an eye on it.
  3. Remove from heat, add the ground chili, salt, and maple syrup, and stir to combine. Let it cool completely at room temperature before transferring to a clean jar.
  4. Store in the refrigerator for up to 3 weeks. Use in soups, marinades, stir-fries, noodles, etc. Make sure to give it a good stir before using.


To make annatto oil, heat 2 tbsp of neutral oil over medium heat. Once hot, add about 1 teaspoon of annatto seeds and fry for about 2 minutes. Remove from heat and discard the seeds.


  • Serving Size: 1 tbsp
  • Calories: 118
  • Sugar: 0.6g
  • Fat: 12.5g
  • Carbohydrates: 2g
  • Fiber: 0.1g
  • Protein: 0.2g