Jazz up steamed vegetables with this satay sauce. This recipe makes approximately 2 cups of sauce.
Your favourite vegetables for steaming (I love corn, sweet potato, bok choy and carrots)
4 teaspoons sesame oil
1/2 onion, finely chopped
3 cloves of garlic, crushed
1 teaspoon of grated ginger (optional)
1 cup of peanut butter or nut butter
8 teaspoons of tamari (or gluten-free soy sauce)
4 teaspoons of brown sugar or your favourite sweetener
1 cup of coconut milk
Fresh coriander or mint for garnish
Cooked brown rice (optional)
1. Cut up your vegetables and place them in a steamer.
2. While the vegetables are steaming, heat a large saucepan on medium-high heat.
3. Add the sesame oil, onion, ginger and garlic and stir until golden brown.
4. Turn down the heat and add the peanut/nut butter, tamari and brown sugar to the saucepan. Stir until combined.
5. Bit by bit, stir in the coconut milk. As you add the milk, your mixture will become watery and then very quickly turn creamy.
6. If you want to stretch the sauce a bit further, add a few tablespoons of water.
7. Serve the steamed vegetables with the satay sauce drizzled on top or in a bowl on the size. Garnish with fresh herbs like coriander or mint. Eat as is or serve on top of brown rice.
SOURCE: Vegematarian original