Satay veg bowl

If you love peanut butter…or better yet, satay…you will love this deliciously, peanuty, spicy sauce.

Satay veg bowl

Serves 2-3
Allergy Peanuts
Dietary Vegan, Vegetarian
Meal type Main Dish
From book The Coup Cookbook



  • 250ml natural crunchy peanut butter ((smooth is also fine))
  • 250g water
  • 50ml soy sauce
  • 2-3 cloves garlic (minced)
  • 25ml fresh lemon juice
  • 200ml coconut milk
  • 25ml brown sugar
  • 15ml green curry paste (or to taste)


  • 175ml tofu
  • 1l seasonal vegetables of your choice cut into bite-sized pieces
  • 500ml quinoa
  • 1/2 bunch cilantro (roughly chopped)


I make this often.

1 – It is served in a bowl. (I ~might~ have a slight bowl fetish.)

2 – It is freakishly delicious.

3 – Who doesn’t like peanut butter for dinner?!

It is out of a cookbook from a fabulous vegetarian restaurant in Calgary, Canada called The Coup. I’ve made a few, little changes from the original version.


Step 1 In a pot on medium heat, mix peanut butter and water together. Continue to mix until a smooth consistency —watching that you do not burn the peanut butter.
Step 2 Add the rest of the sauce ingredients and continue to cook at a low heat, stirring often for about 20 minutes to let the flavors mingle.
Step 3 Remove from heat, taste to adjust spice (if necessary) and place a lid on it to keep it warm.
Step 4 In a large pan, sauté tofu until the edges get crispy, add vegetables + sauté until tender but still crispy, you might need to add a little soy sauce or water for liquid so veggies don’t stick to the pan.
Step 5 Add peanut satay sauce and heat until it bubbles. You can also serve the sauce separately.
Step 6 Portion grain out in each bowl and add veggie mixture on top of each.
Step 7 Garnish with cilantro.