Vegan Satay Recipe and Sauce from Beyond Sushi in NYC

To an untrained eye, cooking many Asian classics might initially seem daunting. With  rich flavors and unique ingredients, this cuisine often appears far more complicated than it actually is, making it the ideal food to impress guests at your next dinner party! Of all the simple places to start, few recipes are much easier than this vegan satay recipe and sauce from Beyond Sushi in NYC.

As always, Beyond Sushi comes ready to help your dinners and events run smoothly. Our chefs are ready to provide the help and support you need to savor every moment of your cruelty-free lifestyle, either with a professionally-prepared meal or something new in the comfort of your own kitchen. We pride ourselves on our ability to provide creative vegan meal options.

No matter your evening– whether it’s spent on the town or around your own dinner table– rest assured that the chefs at Beyond Sushi are ready to help! Diners will love any option on our full menu. For added convenience, place an order for pickup or delivery today! Order Now.

Easy Vegan Satay Recipe and Sauce

Vegan Satay Recipe and Sauce

Also known as “sate,” satay is every bit as easy to make as it is to eat.

With its shish-kabob style, this makes the perfect meal option no matter your event. Serve it at a party and allow your guests to snack as they socialize. For a more casual gathering, serve it as the full entree. Just be sure to prepare enough for seconds; after just one bite, your guests are sure to want them.

To prepare this dish, simply plan enough time for your ingredients to marinate throughout the day while you’re at work. Then, come home, assemble your shish-kabobs, and complete the final steps in a matter of minutes!

Ingredients

  • 1 medium yellow bell pepper
  • 1 medium red bell pepper
  • 1 medium purple onion
  • 7 baby bella mushrooms
  • 1 block of extra-firm tofu (pressed)
  • 30 grape tomatoes
  • 5 cloves of garlic
  • 1 cup of coconut milk
  • 2 tablespoons of lemon juice
  • 2 tablespoons of extra virgin olive oil
  • 3 tablespoons of curry powder
  • 2 tablespoons of soy sauce
  • 2 teaspoons of sesame oil
  • 1 teaspoon of salt
  • 1/2 cup of peanut butter
  • 1/3 cup of warm water
  • 4 tablespoons of soy sauce
  • 2 tablespoons of brown sugar
  • 1 teaspoon of sriracha
  • 1 tablespoon of lime juice
  • 1 teaspoon of garlic powder
  • Vegetable oil (just a drizzle)

Instructions

  1. To begin this recipe, prepare the marinade. In a medium-sized mixing bowl, combine the coconut milk, lemon juice, extra virgin olive oil, curry powder, soy sauce, sesame oil, and salt.
  2. Mince the garlic cloves, and stir them into the marinade. Give it a final, vigorous whisk until all the ingredients are fully combined.
  3. Next, prepare the vegetables. Cut the yellow and red bell peppers and onions into bite-sized pieces. Similarly, cut the baby bella mushrooms into quarters. Be sure to press all excess liquid out of the tofu prior to cutting it into pieces as well.
  4. Toss the tofu and all the veggies (including the whole grape tomatoes) in the marinade, and then leave them to soak for at least thirty minutes.
  5. As the veggies soak in the marinade, prepare your sauce. In a bowl, combine the warm water, soy sauce, brown sugar, sriracha, lime juice, and garlic powder. Whisk this until the brown sugar dissolves, then add the peanut butter. Continue whisking until all the ingredients are fully combined.
  6. Finally, prepare and cook the satay! Run the vegetables and tofu along a skewer. We suggest using metal, but if you prefer a wooden option, remember to soak the bamboo skewers in water to prevent the edges from burning.
  7. Heat a pan over medium-high heat; add a drizzle of vegetable oil. Place the skewers in the pan to cook and sear the satay, turning it occasionally so that the contents are evenly brown.
  8. When the satay has fully and evenly cooked, serve it hot, alongside a generous scoop of homemade sauce. To flex your creative muscles, drizzle the sauce along the plate in an attractive pattern, serving the satay in the center to awe your guests;

Delicious Asian Cuisine from Beyond Sushi in NYC

Mushroom Bowl At Beyond Sushi

Looking for more inspired, creative Asian options, all cruelty-free? No problem! Join us at any of our conveniently located restaurants. Whether you’re looking for a lunch out of the office or feel like treating your friends to a meal they won’t soon forget, Beyond Sushi is readily available with delicious vegan offerings everyone will love.

Don’t feel like leaving the comfort of your own home? Beyond Sushi makes ordering easy with both pickup and delivery options. You are guaranteed to find something to love on our completely vegan, kosher menu!

 

Amazing Vegan Gluten-Free Soy/Sesame Meatballs: Beyond Sushi in NYC

Whether you’re planning a party or just a weekly meal prep, Asian-inspired meatballs are an easy ticket to a delicious experience. Small enough to serve as the perfect protein-rich snack but versatile enough to easily add to a sandwich, noodle dish, or soup. Now, with help from another in our series of simple, at-home recipes, diners of cruelty-free diets everywhere can enjoy these amazing vegan, gluten-free meatballs from Beyond Sushi in NYC.

After originally making their mark on the world through its innovative, vegan takes on classic sushi dishes, the chefs at Beyond Sushi are determined not to stop there. Through vegan recipes and helpful guides to a plant-based lifestyle, we take our mission seriously: showing diners all over New York City and beyond the ease, health, and practicality of a vegan diet!

To learn more about all Beyond Sushi brings to the table, check out our menu options. Ready to sample the flavors for yourself? Take advantage of our easy online ordering system, and have your meal delivered or ready for pickup.

Vegan Gluten-Free Soy/Sesame Meatballs Recipe

Vegan Meat Balls At Beyond Sushi

Mostly savory with the slightest touch of delicate sweetness, these amazing vegan gluten-free sesame soy meatballs are fit to meet every craving.

What’s more, they’re an absolute breeze to prepare. Make a huge helping in advance, and freeze them to enjoy throughout the week. The next time you find yourself responsible for hosting a last-minute party, break these out, stab a toothpick through each one, and arrange them on a platter around your favorite cruelty-free teriyaki sauce.

However you choose to indulge, do so rest assured that you’re indulging with the best, safe with advice from Beyond Sushi in NYC!

Ingredients

  • 1 15-ounce can of kidney beans
  • 1 15-ounce can of garbanzo beans
  • 1 1/2 cups of oat flour
  • 1/2 cup of nutritional yeast
  • 1/3 cup of ground chia seed
  • 1/3 cup of warm water
  • 1 tablespoon of garlic powder
  • 1 teaspoon of smoked paprika
  • 2 teaspoons of five-spice seasoning
  • 1/2 teaspoon of salt
  • Fifteen ounces of pineapple juice
  • 2/3 cup of coconut sugar
  • 3 tablespoons of corn starch
  • 1/2 cup of rice vinegar
  • 2 tablespoons of sesame oil
  • 2 tablespoons of soy sauce
  • 1 tablespoon of mustard
  • 1 teaspoon of ground ginger

Instructions

  1. Begin this recipe by making chia seed eggs. Combine the water and chia seeds, and allow them to soak until they’ve formed a gelatinous mixture.
  2. Next, blend the beans. Drain the kidney beans and garbanzo beans, place them in a food processor, and give them a few pulses. The result should be chunky and not quite stick together on its own.
  3. Add the gelled chia egg, nutritional yeast, five spice, garlic powder, smoked paprika, salt, and a little over half the oat flour. Continue pulsing until the ingredients are fully combined.
  4. Transfer the contents to a medium-sized mixing bowl, and then use a fork to continue pressing the remaining flour into the bean mixture to form a thick “dough.” If necessary, knead this mixture carefully using flour-coated hands.
  5. Return the mixture to the bowl, and place it in the refrigerator for at least forty minutes to chill.
  6. Preheat the oven to 400 degrees Fahrenheit.
  7. Remove the now chilled “meatball” mixture from the refrigerator and begin rolling it out. Wet your hands to prevent sticking, and then slowly pinch the mixture away in small chunks, rolling them in the palms of your hands until they are roughly two inches in diameter. If necessary, add a splash of water to loosen the consistency and prevent the vegan meatballs from cracking or falling apart.
  8. Place the vegan meatballs in a single layer on a glass baking dish, and bake them for around twenty-five minutes, flipping them halfway through.
  9. As the vegan meatballs cook, prepare the soy/sesame sauce. Combine the following ingredients in a small saucepan: pineapple juice, coconut sugar, rice vinegar, sesame oil, soy sauce, mustard, and ground ginger. Whisk the ingredients together, bring the sauce to a gentle boil, and then lower the heat to reduce the sauce to a simmer. After roughly two minutes, add the cornstarch to the sauce and stir until the sauce is as thick as you’d like.
  10. After the vegan meatballs have cooked, remove them from the oven and brush them with the sauce. If you prefer a stronger, stickier vegan meatball, you may loosen up the remaining sauce with a splash of water, and then drizzle it directly over the meatballs, allowing them to simmer in the sauce that falls to the bottom of the baking dish. If you choose this route, place the meatballs in the oven for an additional four to six minutes. Enjoy these hot, or freeze them to indulge in at your pleasure!

Asian-Inspired Dishes at Beyond Sushi

Sweet Chili Wings At Beyond Sushi

Craving vegan, gluten-free meatballs, but don’t feel up to cooking? Treat yourself to a night at Beyond Sushi! We serve our glazed dark soy and sambal “meatballs” over a bed of sushi rice alongside a handful of scallions and sesame.

For days when time doesn’t seem to be on your side, take advantage of the easy online ordering system to pick up your bowl on the go. For more delicious options, explore our full menu to see all the options Beyond Sushi presents for a healthy, cruelty-free lifestyle.