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How to Make Vegan Satay

How to Make Vegan Sate

Author: Thomas
Vietnamese-inspired sate infused with lemongrass, shallots, garlic, and chili! A delicious condiment to take your dishes to another level!
5 from 5 votes
Prep Time : 10 mins
Cook Time : 5 mins
Total Time : 15 mins
Servings 0.5 cup
Calories 118 kcal


  • ½ cup vegetable oil
  • 3 tablespoon annatto seeds
  • 4 stalks of lemongrass about ¼ cup minced
  • 4 small chili
  • 2 shallots
  • 2 cloves of garlic
  • 1 and ½ teaspoon ground chili I used Korean chili powder
  • ½ teaspoon salt
  • 1 teaspoon maple syrup or coconut/white sugar


  • In a medium saucepan, heat the vegetable oil over low-medium heat. Once hot, add the annatto seeds and fry for about 2 minutes, or until the oil has turned red. Strain the seeds and discard, keeping the oil. Add the oil back to the saucepan.
  • Slice 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. Add the minced aromatics to the saucepan 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.
  • 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.
  • 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.


Serving: 1 tablespoonCalories: 118 kcalCarbohydrates: 2 gProtein: 0.2 gFat: 12.5 gFiber: 0.1 gSugar: 0.6 g
Course : Condiment
Cuisine : Vietnamese
Keyword : how to make vegan sate, sate recipe, vegan sate
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