As it's National Vegetarian Week I wanted to share one of my favourite satay recipes.
I am a peanut fanatic so love trying new recipes with nut butter. Honestly, a day without peanut butter is a sad on for me...
This recipe is from Deliciously Ella's book, Food with Friends. This is a really great dish to make when you're craving some Thai food and want something more exciting than a standard stir fry.
I'll admit I was put off making this for a while as I don't have a super powerful spiraliser that works on sweet potato (they're so bloody hard!) so I made this dish for the first time at home in Ireland where my parents have all the mod cons! If you're in the same boat you can buy pre-spiralised squash which does the job too! When I've made it in London I've done this or spiralised my own courgettes (which is easy to do with any spiraliser as it's such a soft vegetable) for a slighter different version :)
- 2 small sweet potatoes, about 200g each, peeled and spiralised
- A little olive oil
- 1 celery stick, finely chopped
- 5 garlic cloves, crushed
- 2.5 cm root ginger, finely grated
- pinch of salt
- 250 g mushrooms, thinly sliced
- 100 g baby spinach
For the sauce:
- 3 tbsp crunchy peanut butter (or almond butter also works)
- 70 ml almond milk, plus more if needed
- 1 tsp tamari
- 1 tsp chilli flakes
- juice of 1 lime
- 1 tsp honey or agave syrup
- a little olive oil, if needed
- Heat some oil in a large frying pan, then add the celery, garlic, ginger and salt and sauté over a low heat until the celery is softening. Add the mushrooms once the pan has been bubbling for a couple of minutes.
- After a minute or so more, add the sweet potatoes and cook for about 10 minutes.
- Next, make the satay sauce. Simply place all the ingredients in a blender and blend until smooth, adding oil if it helps to process the sauce, then add salt to taste.
- Once the noodles and mushrooms are tender, add the spinach and the satay sauce. Stir until the spinach has wilted and the sauce is warm. If the sauce feels a little thick, add a splash of water, olive oil or almond milk and stir it in until it reaches your desired consistency.
This is how mine turned out and it was so delicious! It was way more filling that I had expected too.