Best Grilled Tempeh Satay (Plant-Based)

Jump to Recipe

All Vegan Snacks35 recipes

Tempeh skewers marinate in a coconut-based sauce before going on the grill, where they pick up char and hold their texture. Serve with the apricot dipping sauce on the side.

Plant-Based Protein Powerhouse

Tempeh is one of the most versatile and nutrient-dense plant proteins available. Tempeh gives you a firmer texture than tofu, meaning it stays intact on the grill without falling apart. You’ll get complete protein with all nine essential amino acids, plus probiotics from the fermentation process. The mild flavor absorbs whatever sauce you’re pairing it with – in this case, that savory-sweet coconut dipping sauce. Marinate tempeh in coconut milk and aromatics before grilling to pack it with layers of flavor.

This recipe puts tempeh front and center as the main protein, making a dish that’s filling and tasty. The tempeh absorbs the aromatic coconut-based marinade with ginger, garlic, and lemongrass, while the satay sauce adds richness with sesame oil, apricot jam, and lime. This dish combines Southeast Asian flavors into grilled skewers that work great for having people over or a casual weeknight meal. A quality blender* will make preparing the marinade components smooth and easy.

Ingredients:

Pick fresh, firm tempeh for the best results on the grill. Fresh ginger and garlic provide more vibrant flavors than pre-minced alternatives. If you can’t find lemongrass, skip it – the recipe still works fine, though you’ll miss out on that authentic Southeast Asian aroma. For the dipping sauce, grab apricot jam without added pectin so it stays smooth. Toasted sesame oil is essential here – regular sesame oil doesn’t have that rich, nutty flavor that makes this sauce special.

Marinating Tempeh in Coconut Mixture

To begin preparing the Best Grilled Tempeh Satay, create the aromatic base by placing 1 small onion (quartered), 1 lemongrass stalk (cut into 1-inch pieces), 1 1-inch piece fresh ginger (peeled and cut into coins), and 1 clove garlic (peeled) in a blender. Pulse the ingredients until finely chopped, then add 1 cup low-fat coconut milk, 2 tsp. chile sauce, 2 tsp. light brown sugar, and 1/2 cup water. Pulse again until the mixture is fully combined, creating a fragrant marinade base.

Transfer the blended mixture to a medium saucepan and bring it to a boil over medium heat along with 3 pieces lime peel. Once boiling, add 2 8-oz. packages of tempeh that have been cut into 1-inch cubes, stirring gently to coat all pieces evenly with the coconut mixture. Reduce the heat to medium-low, cover the saucepan, and allow the tempeh to simmer for 20 minutes, which lets the cubes soak up the flavors of the marinade.

After simmering, remove the saucepan from heat and let the tempeh cubes cool completely in the liquid mixture. This resting period helps the tempeh soak up even more of the coconut and spice flavors. Once cooled, carefully remove the tempeh cubes from the liquid and thread them onto skewers. Strain the remaining liquid and set it aside, as this will be mixed into the dipping sauce served alongside the grilled skewers.

Try Coconut Aminos Instead

For a lighter option instead of the traditional soy sauce called for in this recipe, you might want to try coconut aminos instead. This substitute works well because it’s naturally lower in sodium and carries a subtle sweetness that complements your tempeh satay. When you swap it in, use equal amounts – just one teaspoon, as directed. The coconut aminos won’t overpower your dipping sauce; instead, they’ll let the apricot jam and sesame oil stand out. This swap is particularly helpful for reducing overall salt intake while keeping that savory depth your satay needs for great flavor.

Grilled Vegetables Complement Perfectly

Round out your tempeh satay with grilled vegetables that soak up all that amazing dipping sauce. Thread bell peppers, zucchini, and red onions onto separate skewers alongside your tempeh. These vegetables caramelize beautifully when grilled, developing a slight char that works well with the savory satay flavors. Brush them with sesame oil just like your tempeh, and grill them for about five to six minutes, turning occasionally. The vegetables soak up that creamy coconut sauce wonderfully, adding texture variety and nutritional balance to your plate. Create a visually stunning skewer arrangement that’ll impress any guest.

Final Thoughts

You’ve now mastered grilling tempeh satay and can make this dish a regular part of your cooking rotation. This recipe is flexible – you can swap the apricot jam for peanut butter or try different chile sauces based on how much heat you want. The dipping sauce transforms simple grilled tempeh into something delicious.