#27 Sensational Satay: Keto Vegan Style – Skewering Expectations!

Hello, lovely viewers! I'm Rachel, and welcome to a mouth-watering episode of The Keto Vegan. Today, I’m diving into the world of irresistible flavours as I whip up a sensational dish: no-chicken satay skewers. The star of the show? Succulent no-chicken skewers marinated to perfection, soaking up all the aromatic goodness. But wait, the magic doesn't stop there – I’m complementing these skewers with an utterly delectable satay sauce that will leave you wondering why you haven't tried this combo sooner. So, grab your apron and join me in the kitchen as we embark on a culinary adventure, blending the best of keto and vegan worlds into a symphony of flavours. Get ready to indulge in a guilt-free feast that proves you can have it all – deliciousness without compromise. Let's get cooking, Keto Vegan style! Chicken Satay Marinade: 3 tablespoons sesame oil 2 stalks lemongrass (white parts only) 2 cloves garlic (peeled) Bunch of Spring Onions 2 teaspoons ground turmeric 2 teaspoons ground coriander 1 teaspoon chili powder salt to taste 2 tablespoons of Liquid Smoke 2 tablespoons sugar free maple syrup No-Chicken pieces of your choice.  I used 1 pack of What The Cluck and 1 pack of Richmond Chargrilled No-Chicken pieces.  I like both and still can’t decide which is my favourite!   Blend all the Marinade ingredients in a food processor. Add a little water or more oil if needed.   Combine the no-chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the no-chicken onto the skewers.   Put them in a baking dish/tray and put in the oven on gas 160C.  Turn every 5 minutes, coating with the marinade until cooked - the size of the pieces and cooking instructions on your protein will give you an idea of how long you should cook them for.   Serve hot with the warm satay sauce.   Satay Sauce: 500ml Coconut cream 1tbs Sesame oil 3 very heaped tbs of smooth Peanut butter 2tsp Garlic paste 1tsp Tamarind paste 2tsp Rice vinegar (in the recording Rachel added 3 and a bit teaspoons but the end flavour was too vinegary! Chili's – to taste. Don’t do what Rachel did and put them all in! ¼ tsp Chili powder ¼ tsp Cayenne pepper 2tsp Smoked paprika. 1 tbs Truvia Caster 3tsp Dark soy sauce Juice of half a Lemon Heat all ingredients and only simmer if you need to thicken up the sauce.   Valuable Resources For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Liquid Smoke – you can buy this from Amazon: 472ml https://amzn.to/3sffA1o Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: [email protected] https://theketovegan.podbean.com/