John Myers
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Marinated Tempeh and Veggi Chicken Skewer on Mixed Salad with Peanut Dip
The perfect marinated tempeh and veggi chicken skewer on mixed salad with peanut dip recipe with a picture and simple step-by-step instructions.
Peanut dip
- 100 ml Soy sauce
- 200 g Veggi chicken meat
- *********************
- Salad of your choice
- 1 Red Diced paprika
- 1 yellow Diced paprika
- 2 piece Tomatoes
- ********************
- 300 g Unsalted peanuts
- 1 tbsp Agave syrup
- 3 tbsp Peanut oil
- ********************
Orange and avocado vinaigrette
- 1/2 Orange
- 1 piece Avocado fresh + ripe
- Salt and pepper
- ********************
- Chopped parsley
Prepare salads
- Wash the lettuce and spin dry. Wash the peppers, cut in half, core and cut into small cubes
- Cut the tempeh into pieces, soak in the soy sauce and let it steep. Then slide on 2 wooden skewers.
- Cut the veggie chicken into pieces and place on 2 wooden skewers. Then fry the skewers briefly in the coconut oil (mild).
Peanut dip
- Put the peanuts in the blender and grind, then add the oil and syrup and puree, pour the mixture into 2 small dessert bowls.
Orange and avocado vinaigrette
- Pit the avocado and put the avocado meat in a blender, add a little orange juice, salt and pepper and a little linseed oil and puree. Then spoon the vinaigrette over the salad.
Arrange the plate
- Spread the washed lettuce on the plates, place the fried skewers next to them, put the peanut dip on the plate and then spoon the vinaigrette over the salad. Sprinkle the chopped parsley over the top and give a little balsamic reduction over the skewers.
Recommended side dish
- There was also freshly baked wholemeal semolina and spelled bread
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