Looking for an amazing vegetarian recipe to mix things up a bit? Look no further than our delicious satay tempeh skewers with asian slaw! 

Each batch makes 4 servings, you prepare things over night and it only takes 20mins to cook.

Looking for more great low vegan recipes? Look no further than our new PLANT BASED RECIPE BOOK available on the KRATOS Store! 

This handy guide gives you everything you need, including over 50 recipes with great ideas for breakfast, lunch and dinner and even a shopping list and a meal planner so you can organise everything in advance! 

Each recipe comes with the full macronutrient breakdown and even a QR code so you can scan your meal directly into MyFitnessPal!

For those of you wondering about the nutritional breakdown in this recipe:

Nutrition per serving:

365 kcal

24g Fats

22g Carbs        

23g Protein


  • 14 oz. (400g) natural tempeh

For the Marinade:

  • ¼ cup (45g) crunchy peanut butter
  • 3 tbsp. coconut milk (more if required)  
  • 1 tbsp.  sesame oil 
  • 1 tbsp. lime juice
  • 1 tbsp. tamari (or soy sauce)
  • 1 tbsp. honey
  • 1 tsp. chili paste (sambal oelek)
  • 1 tsp. ginger, grated

For the Slaw:

  • 300g red cabbage, shredded
  • 1 tbsp. Sesame oil  
  • 1 tsp. honey
  • 1 tbsp. lime juice
  • 2 tsp. ginger, grated
  • sesame seeds, to serve

      What you need to do:

      Cut the tempeh into 32 even cubes.

      Mix all the marinade ingredients in a bowl. Add the tempeh to the marinade and stir until all cubes are covered. Cover the dish or place in an airtight container and store in the fridge overnight (or a least 1-2 hours).      

      Preheat the oven to 350F (180C).

      Thread the marinated tempeh on skewers (4 cubes on each), then place on a baking sheet and bake for 20-25 mins checking to prevent burning. Save the rest of the marinade for serving. 

      Mix all the slaw ingredients and season with salt and pepper, then mix well and set aside. 

      Once tempeh is ready, serve 2 skewers per person with a drizzle of the leftover sauce, alongside the Asian slaw. Sprinkle with sesame seeds to serve.


      Be sure to tag us in your posts showing us when you've tried the recipe and let us know what you think! @kratos_nutrition