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I really love peanut butter and all things associated with this delicious food. It’s a solid source of lysine, an essential amino acid found primarily in beans (for plant sources, at least). It can be difficult to obtain on a vegan keto diet, so I’m using that as justification for eating peanut butter all the time. In addition to using it for protein bars, and a straight-from-the-jar treat, I also love making peanut sauces and putting them on everything, like this super easy vegan keto tempeh satay with peanut sauce.
The peanut sauce here is absurdly simple and relies on just a few ingredients (that you probably already have in your fridge/pantry):
- peanut butter (make sure it’s unsweetened!)
- low-sodium tamari
- sugar-free maple syrup
You can easily replace the low-sodium tamari with regular tamari, especially if using an unsalted peanut butter. You could also use soy-sauce or coconut aminos. If sriracha isn’t your cup of tea, you can just use your favorite chili paste. Gochujang and Thai red curry paste are two of my favorite options. If you don’t like the flavor of maple syrup, or find it too overpowering, any sugar-free type syrup can work, though it may have a different taste or texture.
I like to serve these skewers with either cauliflower rice or my vegan keto crack slaw, and use the leftover sauce to dip and also to mix with the rice. This is definitely becoming one of my favorite easy meals and I’ll for sure be making it a lot in the future. I hope you enjoy it! If you make it, I’d love to hear about it in the comments or on social media! 😀
Notes on Making Vegan Keto Tempeh Satay With Peanut Sauce
- Soak the skewers before cooking so they don’t burn!
- Be sure to look at the ingredients for the tempeh! Nutrition facts vary wildly because some varieties are made with grains like rice, and some are made with flax and seeds. The latter category are lower in carbs for sure.
- To make this soy-free, you can seek out some of the many soy-free tempeh options that now exist in grocery stores (side note, Wegman’s on the east coast is amazing for having soy-free meat substitutes at reasonable prices). Both peanut tempeh and “hempeh” exist that I’ve seen, and I’m sure more will be coming as the market demands more soy-free options.
- Another soy-free option is to use a soy-free tofu in place of the tempeh (like this one made from pepitas or sunflower seeds or this one made from hemp).
- For both soy-free options above, sub out the tamari for coconut aminos!
- Like with the tempeh, brands of peanut butter can vary in nutrition as well. Look for one made with just peanuts and salt (or just peanuts) to avoid extra carbs!
- The type of sugar-free maple syrup makes a difference here, too. I like to use this one from Lakanto, because I’ve found that it tastes the best of all the ones I’ve tried and doesn’t upset my stomach. Kind of key. You can save 20% by using the code MEATFREEKETO 🙂
- While I strive to provide accurate nutritional information, different brands and varieties will have different nutritional values, so your calculations may vary.
This super easy, protein-filled low carb vegan dish is delicious, and is ready-to-eat in less than 30 minutes (including cleanup!).
- 1/2 block (4oz/114g) tempeh
- 2 tbsp peanut butter
- 1 tbsp low-sodium tamari
- 1 tbsp sugar-free maple syrup
- 1 tbsp water
- dash of sriracha
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Cut your skewers to the size you want and soak them in water.
- Cut the tempeh into 4 equal pieces and stick each piece on a skewer, lengthwise.
- Whisk together remaining ingredients until smooth and coat the tempeh in this sauce.
- Skewer the tempeh, arrange on the baking sheet and bake for 20 minutes, until slightly crispy (if you like them extra crispy, bake for an additional 5 minutes).
- Use the remaining sauce as a dip, and enjoy!
This can easily be doubled to use the full package and make two servings, though it can get a little dry if chilled and reheated, so keep that in mind!