Name: Vegan Satay Burger
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 cup or 180g raw peanuts; 2 stalks lemongrass; 4 cloves garlic; 4 red onions; 2 red chilies; 2 dried chilies, soaked; 1/4 cup or 60ml water for blending; 2 tbsp or more oil for cooking; 1 1/2 tbsp coconut sugar or palm sugar (gula melaka); Salt to taste; 1/2 tbsp tamarind paste (asam jawa); 2 cups or 500ml water; 5 stalks lemongrass; 1.5 inch galangal; 1.5 inch turmeric; 1.5 inch ginger; 1 whole bulb of garlic; 2 red onions; 1/2 coriander seeds; 1 tsp cumin powder; 1/2 tsp fennel powder; 1 tsp turmeric powder; 1 tsp mushroom seasoning; 2 tsp coconut sugar or palm sugar (gula melaka); 1 tsp white sugar; Salt to taste; 2 tsp corn starch; 1 tbsp flaxseed; 1 cup or 250ml water; 4 squares of tempeh

Instructions

Peanut Sauce

Roast the peanuts in a preheated oven at 180°C for 10 - 15 minutes.
Alternatively, the peanuts can be roasted in a pan on the stove. Stir frequently to prevent burning.
Once the peanuts have cooled, grind in food processor or blender into a crumble. Set aside.
Blend lemongrass, garlic, onions, chilies, dried chilies and water to a fine paste.
Heat a sauce pan or pot on medium heat. Pour in the oil.
Add the spice paste, be careful as the mixture will splatter due to the water content.
Stir and cook until the water has evaporated and the paste is fairly dry.
Lower the heat to low and add the ground peanuts and 2 cups of water.
Add in the coconut sugar, salt and tamarind paste. Taste the peanut sauce and adjust according to your preference.
Cook until the peanuts are soft, and the mixture is thick. About 20 minutes.

Crunchy Tempeh

Blend all the satay spice paste ingredients to a fine paste.
Place in a shallow bowl.
In another shallow bowl, combine the flour, panko bread crumbs, nutritional yeast, white pepper and salt.
If baking the tempeh, prepare a lined baking sheet with an oven safe wire rack. Preheat the oven to 180°C.
Brush the wire rack to prevent the tempeh from sticking.
Arrange the spice paste bowl, and the flour bowl next to each for easier crumbing.
Coat the tempeh with the flour mixture evenly, making sure every part is floured.
Then place the tempeh into the spice paste and coat in the mixture.
Once coated, place the tempeh into the flour mixture again and cover completely.
Repeat with the remaining tempeh.
Arrange the tempeh on the wire rack and bake in the oven for 10 minutes until the crust is set.
Brush each side of the tempeh with oil and return to the oven for another 15 minutes or until the tempeh is crunchy and golden.
Alternatively, deep fry the tempeh for 5-7 minutes or until the tempeh is crunchy and golden.

Serving

Slice vegan burger buns in half, spread with vegan butter or oil and toast.
Use a vegetable peeler to cut the cucumber into long ribbon strips.
Peel onion and slice into thin rings.
To stack, place the bottom bun first, followed by the patty, lettuce, onion and cucumber.
Lastly, dollop the peanut sauce generously.
Serve immediately with a side salad or fries.

Vegan Satay Burger