Vegan Jackfruit satay
Fancy a greasy bite, but responsible and sustainable? Then try this delicious vegan jackfruit satay.
Kitchenware
- (saucepan)
- come
Ingredients
- 2 tins of Jackfruit 280 g
- 100 ml soy sauce
- 2 fluorescent chicken seasoning
- 2 toes garlic chopped
- 1 fluorescent ginger powder
- 1 red pepper in small pieces
- pinch of laos
- 1 fluorescent ground cumin
- 1 small red onion chopped
- 1 fluorescent sambal oelek option
- 200 ml soya milk
- 300 gr peanut butter
- 100 ml soy sauce
- 3 toes garlic chopped
- 1 el sambal oelek
Instructions
- Drain the cans of jackfruit and drain well. Squeeze the jackfruit well and pull apart solid pieces as much as possible.
- Put the jackfruit in a bowl and marinate with soy sauce, chicken seasoning, chopped garlic, ginger powder, pieces of red pepper, laos, ground cumin, chopped red onion and sambal, if desired. Place in the fridge for about three hours to allow the herbs and spices to soak in.
- Make the peanut sauce. Warm up soy milk, peanut butter, soy sauce and chopped garlic in a pan and mix well. Stir occasionally while heating and add the sambal if necessary.
- Fry the marinated jackfruit for 5 minutes in a little vegetable oil over medium-high heat. Add to the peanut sauce. Delicious with chips, fried rice or noodles.