When we travelled across Indonesia, on our family holiday to Indonesia, we fell in love with the food. Some of our stand-out favourites were Mie Goreng, Klepon, Indonesian sticky tempeh stir fry and vegetarian skewers with peanut satay sauce. In fact we loved the vegetarian satay so much that we had it almost every day. As part of this we tried many different versions and have come up with our own easy satay sauce. This satay marinade has all the favourite parts of the Indonesian version – creamy with a little bit of heat. It’s a homemade satay sauce, paired with some delicious “chicken” style pieces to give you a real taste of this beautiful country. Making satay sauce from scratch really does give a different (better) taste to anything you can buy in a jar. If you don’t like the mock meat you could use tofu or make a vegetable satay. We’ve used this Indonesian vegan satay sauce to make satay skewers which are so delicious. It’s always a family winner. We hope you enjoy this Indonesian peanut satay sauce – vegan and delicious as much as we do.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
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Jump to RecipeWhat is this vegan satay recipe?
This vegan satay recipe is a plant-based twist on the classic Indonesian street food favourite. Traditionally made with chicken, satay consists of marinated skewers grilled over high heat and served with a rich, spiced peanut sauce. In our version, we swap the meat for tender, protein-packed “This Isn’t Chicken” pieces (although any other vegetarian protein pieces, or tofu / seitan would work), which hold the marinade beautifully and grill to a satisfying golden char. It’s just as flavourful and satisfying as the original – perfect for BBQs, quick dinners or party platters.
A taste of my travels – where in the world is this recipe from
This vegan satay recipe is inspired by the incredible food we discovered while travelling through Indonesia as a family. Indonesian food quickly became one of the highlights of the entire trip – comforting and always full of flavour.
We found satay everywhere, from busy street food stalls to tiny beach cafés and family-run restaurants. While traditional satay is often made with grilled chicken or meat skewers, we discovered so many delicious vegetarian versions too, usually served dripping in rich peanut sauce with rice or pickled vegetables on the side. We couldn’t get enough of it and ended up ordering it almost daily.
Satay is especially associated with places like Yogyakarta and Jakarta, although versions exist all across the Indonesian islands, each with slight regional twists. One thing that always stayed the same though was that rich, creamy peanut sauce balanced with sweet soy, chilli and lime.
What does it taste like?
These skewers deliver that irresistible balance of sweet, salty, nutty and savoury that makes satay so beloved. The marinade gives the vegan chicken a deep umami flavour with a touch of caramelised sweetness from kecap manis, while the peanut sauce is rich and creamy with subtle heat from chillies and freshness from lime juice. Every bite is smoky from the grill, coated in silky, nutty sauce and rounded with fragrant spices. We love it.
Why you’ll love this vegan satay recipe
- All the flavour, none of the meat – it’s just as satisfying as traditional satay but completely plant-based.
- Quick to prepare – just 15 minutes of prep before grilling.
- Perfect for entertaining – the skewers look great on a platter and the sauce can be made ahead.
- Flexible cooking options – cook them on the BBQ, under the grill, or in a pan.
- Crowd-pleaser – even meat-eaters will want seconds.
Key ingredients in this Indonesian vegan satay sauce
- Vegetarian protein pieces – perfect for soaking up the satay marinade while holding their shape on skewers.
- Kecap manis – an Indonesian sweet soy sauce with a syrupy texture and smoky depth that’s the backbone of the satay flavour.
- Peanut butter – creates a luxuriously thick and creamy sauce, giving that signature satay nuttiness.
- Coconut milk – balances the richness of the peanut butter with a velvety texture and mild tropical sweetness.
- Fresh lime juice – adds a zesty brightness that lifts the sauce and cuts through the richness.
Ingredients:
For the vegan “chicken” skewers
- 500g vegan chicken-style pieces (e.g. “This Isn’t Chicken” or similar)
- 2½ tbsp kecap manis (thick sweet soy sauce – see notes)
- 1 tbsp melted vegan butter or neutral oil
- 12–14 small bamboo skewers, soaked in water for at least 30 minutes
For the peanut sauce – Indonesian vegan satay sauce
- 1 tbsp neutral cooking oil (peanut, canola, or vegetable)
- 2 garlic cloves, minced
- 1 small onion (or ½ large), diced (red, brown, yellow or white)
- 3 bird’s eye chillies, sliced (or use hot sauce to taste)
- ½ cup peanut butter (smooth or crunchy)
- 1 cup full-fat coconut milk (light also works)
- 2½ tbsp kecap manis
- ½ tbsp soy sauce
- ½ tsp salt
- ¼ cup crushed unsalted roasted peanuts
- 1–2 tbsp fresh lime juice
Optional garnish
- Extra crushed peanuts
- Lime wedges
- Sliced spring onions
What to do to make our vegan Indonesian peanut satay sauce & skewers
- Prepare the vegan “chicken”
If using larger vegan chicken-style pieces, cut them into 1.5cm cubes. Thread onto skewers, 4–5 pieces each. - Marinate
Mix the kecap manis and melted vegan butter (or oil), then brush generously over the vegan chicken pieces. Set aside while you make the sauce. - Make the peanut sauce
Heat oil in a small saucepan over medium-high heat. Add garlic, onion, and chillies, and cook for 3 minutes until the onion is soft.
Turn the heat to medium and stir in the peanut butter, coconut milk, kecap manis, soy sauce, and salt. Simmer for 10 minutes, whisking occasionally, until smooth and slightly thickened.
Blend with a stick blender for a silky texture, then stir in the crushed peanuts and lime juice. Simmer for 2 more minutes. Set aside to cool slightly – it will thicken as it cools. - Cook the skewers
Preheat an outdoor BBQ, grill pan, or non-stick frying pan over medium-high heat. Add a splash of oil if cooking indoors.
Cook the skewers for 2–3 minutes per side, until heated through and lightly charred at the edges. - Serve
Serve skewers hot with a generous dollop of peanut sauce, garnished with crushed peanuts, lime wedges, and spring onions. We hope you enjoy this Indonesian peanut satay sauce – vegan and delicious, as much as we do.
Notes:
- Kecap manis is a thick, sweet Indonesian soy sauce with a syrupy texture and deep flavour. Look for it in the Asian section of supermarkets. If you can’t find it, mix 2 parts soy sauce with 1 part brown sugar and gently heat until dissolved. Do try to get hold of it though as it’s a key component of this recipe and of many Indonesian recipes.
- This recipe makes more peanut sauce than you’ll use for one batch of skewers – it keeps well in the fridge for up to a week. Great with grilled veg, noodles, or rice.
- Vegan chicken-style pieces can vary in size and texture – adjust cooking time so they’re hot in the centre without drying out.
Nutritional information -Indonesian peanut satay sauce vegan
Here’s the nutritional information per skewer with peanut sauce:
- Calories: 240 kcal
- Fat: 16.1 g
- Saturated fat: 6.3 g
- Carbohydrates: 14.9 g
- Sugars: 6.8 g
- Fibre: 2.9 g
- Protein: 12.9 g
- Salt: 1.15 g
The recipe post for Indonesian peanut satay sauce vegan
Indonesian vegan satay sauce and “chicken” style skewers
Ingredients
Method
- If using larger vegan chicken-style pieces, cut them into 1.5cm cubes. Thread onto skewers, 4–5 pieces each.
- Mix the kecap manis and melted vegan butter (or oil), then brush generously over the vegan chicken pieces. Set aside while you make the sauce.
- Heat oil in a small saucepan over medium-high heat. Add garlic, onion, and chillies, and cook for 3 minutes until the onion is soft.
- Turn the heat to medium and stir in the peanut butter, coconut milk, kecap manis, soy sauce, and salt. Simmer for 10 minutes, whisking occasionally, until smooth and slightly thickened.
- Blend with a stick blender for a silky texture, then stir in the crushed peanuts and lime juice. Simmer for 2 more minutes. Set aside to cool slightly – it will thicken as it cools.
- Preheat an outdoor BBQ, grill pan, or non-stick frying pan over medium-high heat. Add a splash of oil if cooking indoors.
- Cook the skewers for 2–3 minutes per side, until heated through and lightly charred at the edges.
- Serve skewers hot with a generous dollop of peanut sauce, garnished with crushed peanuts, lime wedges, and spring onions.
Notes
- Kecap manis is a thick, sweet Indonesian soy sauce with a syrupy texture and deep flavour. Look for it in the Asian section of supermarkets. If you can’t find it, mix 2 parts soy sauce with 1 part brown sugar and gently heat until dissolved.
- This recipe makes more peanut sauce than you’ll use for one batch of skewers – it keeps well in the fridge for up to a week. Great with grilled veg, noodles, or rice.
- Vegan chicken-style pieces can vary in size and texture – adjust cooking time so they’re hot in the centre without drying out.
More of our recipe posts
Vegetarian recipes from around the world and also our recipe for Indonesian sticky tempeh stir fry
This really hit the spot. Best satay recipe I’ve found!
LOVE this! Thank you