This week in our Cooking for Peanuts series, we created a delicious and vegan satay sauce using our Sea Salted Peanuts. It's a quick, cheap and easy recipe that's packed with protein!🤘

Ingredients:

200g tempeh

1 head of broccilli

150g sugar snap

600g medium noodles

3 spring onions (to garnish)

10g Sea Salted Peanuts (crushed to garnish)

 Satay Sauce:

100g Sea Salted Peanuts

Fresh chopped ginger

4 tbsp soy sauce

2 tbsp Rice vinegar

1 tbsp sesame oil

3 tbsp sunflower oil

 Method:

1. Start by adding the Sea Salted Peanuts, chopped ginger, soy sauce, rice vinegar, sesame oil and sunflower oil to a blender then blitz until smooth. That’s your satay sauce🤘
2. Next chop the tempeh and broccoli into bitesize pieces.
3. Now add broccoli and sugar snaps to a pot of boiling water, cook for 5 minutes.
4. Then add tempeh cubes into a hot pan and fry until golden brown.
5. Add noodles to a pot of boiling water for 4 minutes.
6. Now add drained veg to the tempeh frying pan and pour in the satay sauce. Mix until everything is evenly coated.
7. Finally, mix in drained noodles and serve in your favourite bowl.
8. Garnish with chopped spring onion and crushed peanuts!

 Let us know if you give it a try🤘