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!
Nutrition Facts
118 kcalCalories
0.2 gProtein
2 gCarbs
12.5 gFat
Ingredients
Instructions
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 them, keeping the oil. Add the oil back to the saucepan.
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Reviews from the Original Source
I guess you can make a spicy chutney. It will be without oil. Add roasted peanuts and sesame with the rest of the ingredients from the top. We often make this kind of chutney.
This is so good and exactly what I was looking for when I was craving vegan sate soup and found your site. My seeds came in today so I made a batch and added to soup, everyone liked it! Love how you make everything from scratch.
Just wanted to drop in to say I still make this regularly.
Sometimes I make it without any chili at all, so that my kid can enjoy it, and then I use it plus a little chili for myself :)
This is the recipe I needed in my life! Thank you!
I just made it yesterday but I already know this will be a staple.
Anyone who loves lemongrass and spice needs this condiment on everything.
Hey Thomas! I discovered this recipe of yours because I wanted to make the crispy rice-paper sandwiches right and oh my god what a spicy treasure! Ii's definitely going to be one of my new favorites :) I finished a first batch that has been severely attacked already and am about to cook another one. I used it on top of a buddha bowl also: delicious! Thanks again!
The crispy sandwiches were excellent also, btw!
Thank you again for the quality of your recipes.
Aurélia
This is so delicious! One should always keep a jar in the fridge to put on whatever needs a flavor boost.
Finally made this Sate this afternoon and it was so delicious! I didn’t have Annatto but I know from making other homemade chilli oils it will likely redden over time from the chilli powder etc. I have a steady supply of “Firecracker” and “Diablo” chillies growing in the garden at the moment so it’s was nice to put them to use in this. I look forward to use the Sate as a dumpling dipping sauce, drizzling over noodles and as a finishing touch on Asian style soups, cheers!
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