Soy strips with satay sauce are the best plant-based, oil free keep ‘em coming recipe for healthy lettuce wraps, appetizers or main dishes with wow.
- 2 cups soy strips (soy curls)
- 6 cups veggie broth (or 6 cups water + 1 ½ cubes vegetable bullion)
- ¼ cup tahini
- 1 Tbsp. Ketjap Manis (sweet soy sauce) or use 1 tbsp. regular soy sauce + 2 tsp. agave syrup or another liquid sweetener.
- 2 gloves garlic minced
- 2 Tbsp. fresh ginger, minced
- 1–2 tsp. Sriracha sauce
- 3–4 Tbsp. water (depending on consistency you like)
Cumin-lime cauliflower rice
- ½ head cauliflower
- 2 tsp. cumin seeds
- 2 tsp. ground cumin
- ¼ cup lime juice
- ¼ cup chopped cilantro (coriander) – optional
Crisp lettuce, if making wraps (iceberg or romaine works well here)
- In a medium saucepan, add 6 cups of veggie bullion or water to a simmer (if using water, add 1 ½ cubes veggie bullion).
- Add 2 cups dried soy strips and simmer for 10 – 15 minutes until the strips are fully re-hydrated.
- While the soy strips are simmering, prepare the satay sauce by mincing the garlic and ginger and add these, ¼ cup tahini, 1 Tbsp. ketjap mannis, 1-2 tsp. sriracha and 3 Tbsp. water in a small bowl. Whisk to combine.
- Once the soy strips are rehydrated, drain them press against the side of the colander to get some of the moisture out.
- Preheat the oven to 4250 F (2200C)
- Grab a mixing bowl and add the soy strips and about half the satay sauce. Coat the pieces using a spoon (or your hands).
- Place the smothered strips on a baking sheet (line with parchment paper to reduce mess if desired). Bake the satay strips for 10 minutes and then flip them over and bake for another 5-10 minutes until they are firm and a bit browned on the outside.
- Serve with the remaining sauce.
Cumin-lime cauliflower rice
- While your satay is baking, let’s make cumin-lime cauliflower rice.
- Cut ½ head cauliflower into medium florets.
- Make ‘rice’ by grating the cauliflower or use a food processor on a fine grate. Pat the grated ‘rice’ by pressing between 2 paper towels to absorb extra moisture.
- Heat a medium fry pan and add the cumin seeds. Toast the seeds for 2 minutes until they are fragrant, but not browned.
- Add the cauliflower, 2 tsp. ground cumin, ¼ cup lime juice and chopped cilantro (coriander).
- Stir and heat through for about 3-5 minutes. It’s done.
To make lettuce leaves, simple spoon rice onto lettuce leaves, at the soy strips and add a bit of the remaining satay sauce.
- Make this dish ahead of time by preparing simmering the soy curls, drying them and covering with half the satay sauce. Keep in an airtight container for several days and then bake as directed.Although I highly recommend using sriracha sauce, you can use chili paste or even hot sauce. Just taste as you go.
- Tahini, sesame seed paste, makes this satay really special; however, you can use creamy peanut butter or even almond butter. Just be sure to check the labels for added oil.
- Category: Main Courses
- Cuisine: Indonesian
Keywords: soy strips with satay sauce