Vegan Mushroom Satay Skewers

1. 1

   Fully submerge bamboo skewers in a bowl of water - set aside.

2. 2

   In a large bowl or Mason jar, combine peanut butter, ginger, one finely sliced scallion, juice of one lime, coconut aminos, rice wine vinegar, sambal and hot water. Whisk or shake until thoroughly combined. The consistency should be quite thick. If too loose, add more peanut butter. If too thick, add water in 1 tsp increments.

3. 3

   Transfer half of the sauce to a separate mixing bowl and add-in 1/4 cup coconut milk - mix thoroughly. Reserve the remainder of the sauce for dipping.

4. 4

   Add the sliced mushrooms to the coconut milk mixture and toss everything to coat. Cover with plastic wrap and refrigerate for up to 2-4 hours.

5. 5

   Skewer the mushroom slices length-wise.

6. 6

   Light a grill or grill pan to medium heat. Cook the mushrooms approximately 6-7 minutes per side or until preferred consistency.

7. 7

   Meanwhile, cook the mung bean noodles according to package instructions.

8. 8

   Remove mushrooms from grill and garnish with lime wedges, sliced jalapeno, Anaheim chilies, remaining sliced scallion and fresh cilantro. Serve the satay skewers immediately with the mung bean vermicelli and reserved dipping sauce.

No additional tips available.