Recipe of the week: vegetable satay on zucchini and kelp noodles

Main Dish
4 servings
15 min
30 min
Very Easy


Number of serving: 4
Marinated Veggies

Mushrooms, sliced

Baby bok choi, sliced

Red and yellow bell pepper, cubed

Snow peas, sliced diagonally

Green onions, sliced

Mung bean sprouts, rinsed and drained


1 1/4 cup fresh coconut milk

1/4 cup + 2 tablespoons raw almond butter

1/4 cup raw tahini

3 garlic cloves

3 tablespoons tamari or Nama Shoyu

2 tablespoons cold pressed olive oil or raw sesame oil

2 tablespoons lime juice

1 tablespoon agave

3 teaspoons Satay spice mix

1 1/2 teaspoons cumin

3/4 teaspoon coriander

1/2 teaspoon chili powder

1/2 teaspoon sea salt


  • Toss veggies in a marinade made of equal part cold pressed olive oil and tamari or Nama Shoyu, and half of that amount of roasted sesame oil (not raw but gives the dish a delightful authentic Asian flavor).
  • For example, used 2 tablespoons oil, 2 tablespoons tamari and 1 1/2 teaspoon roasted sesame oil.
  • Let sit for at least one hour to allow the flavors to blend and for the veggies to get a 'cooked' texture.
  • Drain excess liquid before serving.
  • Sauce:
    To make coconut milk, blend 1/2 cup young coconut meat with 3/4 cup water until smooth and creamy. Blend all ingredients until smooth in high power blender. Toss kelp noodles in a little Satay Sauce and let sit for 30 minutes to soften them up. Just before serving, mix zucchini noodles with kelp noodles.


Recipe of the Week: Vegetable Satay on Zucchini and Kelp Noodles, photo 1
Recipe of the Week: Vegetable Satay on Zucchini and Kelp Noodles, photo 2


Rate this recipe:
Generate another secure code = 

Related recipes