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How to Make Vegan Satay

How to Make Vegan Sate

Full of Plants
Vietnamese-inspired sate infused with lemongrass, shallots, garlic, and chili! A delicious condiment to take your dishes to another level!
5 from 3 votes
Prep Time 15 mins
Course Condiment
Cuisine Vietnamese
Calories 118 kcal


  • 1/2 cup vegetable oil
  • 3 tbsp annatto seeds
  • 4 stalks of lemongrass about 1/4 cup minced
  • 4 small chili
  • 2 shallots
  • 2 cloves of garlic
  • 1 and 1/2 tsp ground chili (I use Korean chili powder)
  • 1/2 tsp salt
  • 1 tsp 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 tbspCalories: 118 kcalCarbohydrates: 2 gProtein: 0.2 gFat: 12.5 gFiber: 0.1 gSugar: 0.6 g
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