Brown Girl Vegan

Category: Dips

  • 3-Ingredient Vegan Nutella

    3-Ingredient Vegan Nutella

    This vegan, gluten free and refined sugar free vegan nutella is delicious, creamy and can be made at home in under 30 minutes.

    Love nutella but hate the ingredients? This vegan nutella can be easily made at home and is much much healthier than the store bought version. This spread is completely dairy free, soy free and gluten free without sacrificing the taste.

    Making your own hazelnut-based nutella spread at home saves you a lot and you get to control what goes into the spread – I used refined sugar free chocolate and dates to sweeten my nutella without any actual sugar. It’s a little more thick and nutty in texture and flavour but melts beautifully when spread on a warm slice of toasted bread.

    Ingredients You Need

    • raw hazelnuts – I used a bag of organic, raw hazelnuts. Buying in bigger quantities gives more value for money
    • sweetener – I used medjool dates, with the seeds removed. You can also use maple syrup in place of this
    • chocolate – I used melted refined sugar-free chocolate with clean ingredients
    Print Recipe

    3-Ingredient Vegan Nutella

    This vegan, gluten free and refined sugar free vegan nutella is delicious, creamy and can be made at home in under 30 minutes.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Spread
    Cuisine: American, Fusion
    Keyword: chocolate, nutella, spread
    Servings: 10

    Equipment

    • 1 High Speed Blender

    Ingredients

    • 2 cups raw hazelnuts
    • 1/2 cup chocolate sweetened
    • 4 pitted medjool dates (3 more if chocolate is unsweetened)

    Instructions

    • Roast hazelnuts at 180C for 15-20 minutes.
    • Melt chocolate in microwave oven in for 30 seconds and repeat to ensure chocolate is fully melted. Mix well.
    • Add hazelnuts to a high speed blender and blend for 8-10 minutes until you get a smooth hazelnut butter.
    • Add in dates, melted chocolate and blend again for 2 minutes until smooth.
    • Store in air-tight jars for about 3 months!

  • Carrot & Cucumber Raita (Indian Yogurt Dip)

    Carrot & Cucumber Raita (Indian Yogurt Dip)

    This dairy-free raita mixed with carrots and cucumbers is the most cooling and refreshing dip you can pair with spicy Indian dishes.

    This yogurt-based condiment is traditionally made with full-fat yogurt made from cow’s milk. I was always told that the cows in India were never mistreated when we were taking milk from them and it was okay to consume curd or yogurt because it’s so good for your body. And that’s how I always ended a meal with curd rice or always have raita on the side of spicy dish.

    From what I’ve read however, milk was an intrinsic part of Indian diet including consuming other forms of milk like buttermilk, ghee, curd and now cottage cheese. You can read more about the history of milk production in India here.

    The article also talks about the fact that just over 3 years ago, people in India have consumed more cows’ milk than any other country, and this is strange when your realise that 60% of Indians are lactose intolerant.

    I didn’t expect to find out this information while researching about raita but here we are: let’s choose vegan alternatives where we can. This refreshing raita dip is made with soy yogurt (I used Alpro, literally the best yogurt I’ve tried so far!) and finely chopped carrots and cucumbers.

    I also liked to add chopped mint and coriander for that herby and fragrant flavour. Not forgetting spices like cumin and garlic powder (you can also add a pinch of garam masala!)

    I also garnish it with some kashmiri chili powder for the vibrance but you don’t have to do this at all – this makes the raita perfect but sometimes we are just too lazy so we add some chopped vegetables and salt. BUT, I would recommend adding these herbs and spices if you have them because that’s what make raita very unique from similar dips like my Vegan Tzatziki.

    You can pair this with my Vegan Mushroom Dum Biryani for the perfect balance of flavours.

    Print Recipe

    Carrot & Cucumber Raita

    This dairy-free raita mixed with carrots and cucumbers is the most cooling and refreshing dip you can pair with spicy Indian dishes.
    Prep Time5 minutes
    Course: Condiment
    Cuisine: Indian
    Keyword: dips
    Servings: 4

    Ingredients

    • 1 cup soy yogurt
    • 1/3 cup chopped carrots
    • 1/3 cup chopped cucumbers
    • 1 tsp lime jucie
    • 1/4 tsp ground cumin
    • 1 tsp garlic powder
    • 2 tbsp chopped mint
    • 1 tbsp chopped coriander
    • 1/2 tsp salt add more if required
    • pinch kashmiri chili powder

    Instructions

    • Mix all the ingredients together. Garnish with kashmiri chili powder.
  • Muhammara (Roasted Red Pepper Dip)

    Muhammara (Roasted Red Pepper Dip)

    Muhammara is a sweet, tangy and aromatic roasted red pepper dip from the Middle East, blended with walnuts and breadcrumbs for the perfect texture.

    Muhammara is a sweet & spicy dip originating in Aleppo but now found in many other Middle Eastern regions, made with roasted red bell peppers, walnuts, breadcrumbs, spices and pomegranate molasses.

    I tried this dip first in a Persian Restaurant in Singapore, and was in awe of the vibrant colour and flavour. I was also surprised to find out that it was naturally vegan – once I made it at home, I actually forgot about hummus for abit because this dip was just that unique and good tasting.

    There are some ingredients here that I was not able to access like Aleppo Pepper Flakes so I substituted it with regular chili flakes instead. This recipe can also be made gluten free if you substitute breadcrumbs with a gluten free version!

    Print Recipe

    Muhammara (Roasted Red Pepper Dip)

    Muhammara is a sweet, tangy and aromatic roasted red pepper dip from the Middle East, blended with walnuts and breadcrumbs for the perfect texture.
    Prep Time30 minutes
    Cook Time15 minutes
    Total Time45 minutes
    Course: Appetizer
    Cuisine: Middle East
    Keyword: dips
    Servings: 4

    Ingredients

    • 3 large red bell peppers
    • 1/2 cup chopped walnuts
    • 1/3 cup breadcrumbs
    • 3 tbsp extra virgin olive oil
    • 1/2 tsp ground cumin
    • 1 tsp red pepper flakes
    • 1 tsp lime juice
    • 1 tbsp pomegranate molasses
    • 1/4 tsp black pepper
    • 1/2 tsp salt
    • splash of water (if necessary)

    Garnish

    • 2 roasted chopped walnuts
    • 1 tbsp pomegranate
    • extra virgin olive oil
    • parsley

    Instructions

    • Preheat oven to 200C. Chop red peppers into half and roast them in the oven for 15 to 20 minutes.
    • Blend all the ingredients required in a food processor. For a more authentic version, you could also use a pestle and mortar.
    • Garnish generously with the ingredients and serve with sourdough, pita or any flatbread!
  • Coconut Chutney

    Coconut Chutney

    This easy 5-minute spicy coconut chutney dip is the perfect accompaniment to your meals to elevate flavour. It’s also naturally vegan and gluten free!

    Coconut chutney dates back to the 17th century where legend has it that Mughal emperor Shah Jahan fell ill and the treatment was to consume something that was light, nutritious and flavourful – and that’s how the great chutney was born.

    I would consider coconut chutney as one of the underrated dip or a condiment, as compared to other popular chutneys like green and tomato-onion chutneys. It’s a south indian dip, best paired with tiffin items like dosai (indian crepes) and idli (fluffy rice cakes). It’s often made with coconut pulp or grated coconut blended with other ingredients such as green chillies, ginger and gram dahl or peanuts!

    Tips to make the best chutney

    The type of blender you use

    To blend this chutney, you would need a high speed blender or grinder. I used raw coconut which is even harder to blend than the grated ones or pulp so a grinder was my best option.

    You can also use a high speed food processor that does the trick. We just have to ensure all the ingredients are blended evenly and you can add a splash of water to make it easier if required.

    Tempering is crucial

    We’ve probably seen countless videos of adding hot oil to spices but tempering is slightly different. You add aroma-inducing spices to slightly hot oil and roast them until you inhale that waft of nuttiness, spice and fragrance. Then pour them over your chutney, hear that sizzle and give it a good mix before serving!

    Also be careful not the burn the spices! In that case, you would lose all the flavour and tempering wouldn’t make much of a difference.

    Print Recipe

    Coconut Chutney

    This easy 5-minute spicy coconut chutney dip is the perfect accompaniment to your meals to elevate flavour. It's also naturally vegan and gluten free!
    Cook Time5 minutes
    Total Time5 minutes
    Course: Condiment
    Cuisine: Indian
    Keyword: chutney, dips
    Servings: 4

    Ingredients

    • 3/4 grated coconut
    • 2 tbsp gram dahl
    • 1 tsp minced ginger (or 3 ginger slices)
    • 1 green chili
    • 1/2 tsp salt
    • 1.5 tbsp groundnut oil (sub neutral oil)
    • 1/4 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 1 sprig curry leaves
    • 1 dried red chili, broken
    • pinch hing

    Instructions

    • Blend grated coconut, gram dahl until a coarse mixture forms. Then add ginger, green chili, salt and a splash of water before blending them into a smooth paste.
    • Add oil to a small pan on low-medium heat and add mustard and cumin seeds.
    • Once they start popping, add curry leaves and wait from them to crackle.
    • Then, add dried red chili, let them roast and get crispy in the oil on low heat for 2 minutes. Make sure they don't burn!
    • Transfer the coconut chutney into a bowl and pour over the oil mixture. Give it a good mix and it's ready to serve!

  • Hummus with Meat

    Hummus with Meat

    This Lebanese staple consists of a silky, smooth hummus dip topped with vegan ground beef made with tofu and spices and garnished with pine nuts, coriander and olive oil.

    This easy hummus recipe consists of spiced ground vegan beef made with tofu and is traditionally known as hummus bil lahme! This dip originated in Lebanon but can also be widely found across many regions in the Middle East. It has become so popular that it can be found internationally as well!

    The garnish gives the dish more flavour – I used olive oil, paprika, toasted pine nuts and chopped coriander.

    What You Need for This Recipe

    • Chickpeas – I used one can of chickpeas for the recipe along with the chickpea water
    • Tahini – a good quality tahini is needed for silky, smooth hummus
    • Lemon juice – it’s important to add some acidity into this dip
    • Spices – cumin is a must!
    • Olive oil – a good quality olive oil is important, extra virgin or cold pressed olive oils would work
    • Vegan ground beef – extra firm tofu and spices

    This recipe is gluten free! Simple swap out dark soy sauce for a gluten free soy sauce or tamari and you’re good to go!

    Print Recipe

    Hummus with Meat

    This Lebanese staple consists of silky, smooth hummus topped with vegan ground beef & garnished with pine nuts, coriander & olive oil.
    Prep Time5 minutes
    Cook Time25 minutes
    Course: Appetizer
    Cuisine: Lebanese, Middle East
    Keyword: dips, hummus
    Servings: 4

    Ingredients

    Vegan Ground 'Beef'

    • 200 g extra firm tofu
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp dried oregano
    • pinch cayenne pepper
    • 1 tbsp vegan beef stock powder (sub 1/8 cup concentrated vegan beef stock)
    • 1 tbsp dark soy sauce
    • 1 tbsp tomato paste
    • 1/4 freshly cracked black pepper
    • pinch hing
    • salt to taste

    Hummus

    • 1 can chickpeas
    • 3 tbsp tahini
    • 1/2 tsp cumin
    • 1 tbsp lemon juice
    • 3 tbsp extra virgin olive oil
    • salt
    • 3-4 ice cubes
    • 1/4 cup chickpea water (add more if required)

    Garnish

    • extra virgin olive oil
    • smoked paprika
    • 1-2 tbsp pine nuts
    • chopped coriander

    Instructions

    • Crumble extra-firm tofu and add it to a pan with oil. Add all your spices – cumin, coriander, oregano, cayenne pepper, stock powder, hing and black pepper. Give it a good mix until well combined.
    • Add dark soy sauce and tomato paste. Give them a good mix until they are brown and fully pan roasted. They should have a dark hue.
    • Drain chickpeas and add them to a blender. Keep the chickpea water from the can.
    • Add all ingredients for the hummus to a high speed blender and blend until smooth. Add more chickpea water if required.
    • Add the vegan mince to top the hummus and garnish with olive oil, smoked paprika, toasted pine nuts and chopped coriander.
  • The Best Guacamole Recipe

    The Best Guacamole Recipe

    This vegan, gluten free and gut-friendly guacamole recipe is so addictive and goes great in burritos, burrito bowls, tacos and more!

    This guacamole recipe is plain and simple, which is why it tastes delicious! The tanginess balanced with the creaminess from the avocado and juiciness from the tomatoes is what makes this recipe just perfect.

    What You Need for This Recipe

    • avocados – The quality of the avocados you use makes or breaks a good guacamole. To ensure they are ripe, make sure they are slightly to the touch and not rock hard. Another way to identify is also to ensure they turn a dark colour and have a rough surface!
    • tomatoes – Roma tomatoes are perfect for this recipe, but I couldn’t find them so used grape tomatoes instead. These are better than cherry tomatoes as they are less watery
    • cilantro – a quintessential herbs for guac!
    • jalapeno – I used one in this recipe, but you can use two for extra heat!
    • lime juice – freshly squeezed lime juice is the best
    • salt – sea salt to taste
    • onion – I am avoiding these to make this recipe more gut friendly, but if we were to use onion, 1/2 a red onion would be perfect in this!

    Guacamole is naturally gluten free, nut free and soy free so literally anyone can indulge in this! (unless you have a gene that makes cilantro taste like soap OOPS!)

    Print Recipe

    Best Guacamole Recipe

    This vegan, gluten free and gut-friendly guacamole recipe is so addictive and goes great in burritos, burrito bowls, tacos and more!
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Appetizer, Side Dish
    Cuisine: Mexican
    Keyword: dips
    Servings: 4

    Ingredients

    • 2 medium ripe avocados
    • 8 grape tomatoes (1 roma tomato)
    • 1 jalapeno
    • 2.5 tbsp chopped cilantro
    • 1 lime, juiced
    • 1/2 tsp sea salt
    • pinch black pepper
    • 1/2 red onion (optional)

    Instructions

    • Chop up finely these ingredients: tomatoes, jalapenos, coriander and onion (if using).
    • Mash the ripe avocados in a bowl. Add the ingredients and squeeze in some fresh lime.
    • Add sea salt and a pinch of black pepper. Mix well and serve with chips or on tacos!
  • Whipped Tofu Ricotta with Hot Honey

    Whipped Tofu Ricotta with Hot Honey

    This vegan tofu whipped ricotta is creamy, luscious and so delectable when paired with this vegan hot ‘honey’ and garlic toasted baguette!

    I first made this Ricotta with the intention of replicating the texture of ricotta – thick and curdled. I accidentally blended it more than the desired time but was also presented with a creamy, tangy and delicious dip which is how this whipped tofu ricotta was born!

    The viral whipped ricotta trend was also very intriguing, along with people obsessing over hot honey! I also like to add some sweetness to spice to balance the flavours so this was just perfect.

    This dip paired with freshly toasted garlic butter baguettes are out of this world – you can also substitute this with a crispy sourdough. It is phenomenal!

    What You Need

    For the Whipped Tofu Ricotta, you would need:

    • extra firm tofu – any other softer tofu types will not work for this. For a soy free version, you can try vegan paneer (pea based) here.
    • nuts – I used pine nuts but an alternative would be macadamia nuts or a cheaper alternative would be cashews!
    • spices – garlic and onion powder
    • flavour – lemon juice and nutritional yeast
    • to blend – plant milk

    For the Hot Honey, you only need 3 simple ingredients: agave syrup, hot chili flakes and cayenne pepper!

    This recipe is also gluten free.

    Print Recipe

    Whipped Tofu Ricotta with Hot Honey

    This vegan tofu whipped ricotta is creamy, luscious and so delectable when paired with this vegan hot 'honey' and garlic toasted baguette!
    Cook Time10 minutes
    Total Time10 minutes
    Course: Condiment, Side Dish
    Cuisine: Fusion
    Keyword: dip, tofu recipes
    Servings: 2

    Ingredients

    Whipped Tofu Ricotta

    • 200 g extra firm tofu
    • 2 tbsp pine nuts
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tbsp lemon juice
    • 2 tbsp nutritional yeast
    • 3/4 tsp salt
    • 2 tbsp plant milk

    Hot Honey

    • 2 tbsp agave syrup
    • 1 tsp chili flakes
    • 1/4 tsp cayenne pepper

    Instructions

    • Blend all of the ingredients needed for Tofu Ricotta in a high speed blender until smooth.
    • Add chili flakes and cayenne pepper to agave syrup and heat in microwaves for 30 seconds.
    • Let it cool down and drizzle over the ricotta!
  • Vegan Tzatziki with Greek Tofu Souvlaki

    Vegan Tzatziki with Greek Tofu Souvlaki

    This classic greek yogurt dip paired with a herby and zesty grilled tofu souvlaki (skewers) are delicious – even more when paired together in a pita!

    There are many ways to make Vegan Tzatziki to end up with the ultimate creamy, cooling and refreshing dip. It reminded me a lot of Raita, an Indian dip used to accompany spicy dishes like briyani. Turns out – Tzatziki has a very interesting historical story.

    In the past when the Ottoman Empire was trading heavily, many people in India enjoyed Raita, made with yogurt and sometimes refreshing additions like cucumbers or onions. At the same time, Indians were apparently ruled by an elite Persian class who ate biryani often.

    And what could be used to cool down the spice of briyani? A refreshing yogurt sauce. When the Persians arrived back in the Middle East, they took raita but the Greeks ended up enjoying the dip more. They experimented with yogurt and cucumber to make Tzatziki, the refreshing dip we enjoy today.

    In my version, I’ve paired the dip with Tofu Souvlaki marinated in herbs, spices and olive oil. Both dishes are super simple to make and can be made in under 30 minutes!

    What Do I Need for This?

    For the Tzatziki, you would need…

    • cucumber – I shredded Japanese cucumbers and they worked well for this dip
    • vegan yogurt – I highly discourage using coconut yogurt as the flavour is too strong. Soy yogurt would work best. If you’re allergic to soy, you can try cashew yogurt
    • fresh dill – dried dill would also work
    • fresh lemon juice – for the tanginess
    • garlic powder
    • extra virgin olive oil

    For the Souvlaki, you would need…

    • extra firm tofu – frozen, thawed and drained of excess water
    • mixed herbs – dried oregano, rosemary, thyme, and parsley
    • garlic powder
    • smoked paprika
    • extra virgin olive oil
    • bamboo skewers

    Both dishes are 100% gluten free!

    Print Recipe

    Vegan Tzatziki with Greek Tofu Souvlaki

    This classic greek yogurt dip paired with a herby and zesty grilled tofu souvlaki (skewers) are delicious – even more when paired together in a pita!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Condiment, Side Dish
    Cuisine: Greek
    Keyword: dip, meditarranean
    Servings: 2

    Ingredients

    Vegan Tzatziki

    • 1 cup vegan yogurt
    • 1 tbsp lemon juice
    • 1/2 tbsp garlic powder
    • 1/2 japanese cucumber
    • 1 tsp dried dill (1 tbsp fresh dill)
    • 1-2 tbsp olive oil
    • salt

    Tofu Souvlaki

    • 300 g extra firm tofu
    • 2 tbsp dried mixed herbs
    • 2 tsp garlic powder
    • 1/4 cup olive oil
    • 1/2 tsp smoked paprika
    • salt
    • black pepper

    Instructions

    • Freeze your extra firm tofu and thaw them in the microwave for 2-3 minutes. Drain off excess water.
    • Break them into chunks. Mix the ingredients for souvlaki marinade. Toss them into the marinade and coat them evenly with the sauce.
    • Insert about 4 to 5 pieces into a skewer and repeat the process. Brush the skewers with any extra marinade.
    • Let them marinate for an hour to overnight. Then bake them at 200C for about 15-20 minutes.
    • For the Tzatziki, shred half a cucumber. Add some salt and leave it out for 10 minutes and drain excess water.
    • To a bowl, add all your ingredients, except olive oil and give them a good mix. Drizzle some olive oil on top.
    • Serve them in stuffed pitas, or have them as they are. Enjoy!

  • 5-min Coriander Mint Chutney

    5-min Coriander Mint Chutney

    In every Indian household, a green chutney is staple – this recipe is herby, tangy and spicy, complementing tandoori dishes perfectly.

    This easy 5-minute Coriander Mint Chutney recipe is my go-to green chutney dip for tandoori dishes, kebabs and bombay sandwich. I paired this with my Tofu Tandoori Tikka Skewers that were so addictive.

    You can make this chutney without yogurt for south indian style dishes like Idli and Thosai. However, for more Tandoori style dishes, the addition of vegan yogurt elevates the chutney to another level and also helps to cool down the overall dish. I would recommend using soy or cashew yogurt for this recipe, rather than coconut yogurt to mimic the non-vegan version.

    What You Need for This Recipe

    • mint leaves – these are crucial but you wouldn’t want to add too much mint leaves, then your chutney would become bitter.
    • coriander – add coriander leaves with stems for a no waste recipe
    • ginger – fresh ginger or minced ginger would work well
    • green chili – this is essential for spice, you can use any type of green chili like jalapenos
    • soy/cashew yogurt – the creaminess of the yogurt helps to cool down the flavours of the dish
    • lemon juice – to add tanginess while balancing out spice from green chilies and bitterness from the leaves, specifically mint!
    • ground cumin – essential spice, you can also use whole cumin seeds but ground cumin would be best
    • salt & black pepper

    This recipe is vegan AND gluten free! You can store this in the fridge for about 3-5 days.

    Print Recipe

    5-min Coriander Mint Chutney

    In every Indian household, a green chutney is staple – this recipe is herby, tangy and spicy, complementing tandoori dishes perfectly.
    Total Time5 minutes
    Course: Condiment, Sauce
    Cuisine: Indian
    Keyword: chutney
    Servings: 5

    Ingredients

    • 3/4 cup mint leaves
    • 1 cup coriander with stems
    • 1 tsp minced ginger (2-3 slices of ginger)
    • 1-2 green chilies
    • 3/4 cup vegan yogurt
    • 1 tbsp lemon juice
    • 1/2 tsp ground cumin
    • 1/4 tsp black pepper
    • 1/2 tsp salt

    Instructions

    • Wash the herbs and pat them dry. Pluck the mint leaves from their stems and keep aside.
    • Combine all the ingredients in a high speed blender and give it a good blend. Add more yogurt or water to the mixture is too thick.
  • Peanut Satay Sauce

    Peanut Satay Sauce

    This luscious peanut-y sauce is the perfect dip for these delicious tempeh satay skewers – you can also make this as a dip for other dishes like noodles, wraps and spring rolls!

    Satay was one of my favourite foods since young – I grew up having the skewers with a delectable peanut sauce I could never get enough of. It’s savoury, sweet and slightly spicy with coarse but soft peanut bits. You can also make this as a smooth and creamy dip, but this is the way I’ve always had it and for some reason, it tastes so much more delicious!

    This recipe requires just ingredients like onions, garlic, tamarind juice, and peanuts. You can get some of these ingredients online or at your local Asian store.

    What Do I Need?

    • roasted peanuts – I just got ready made roasted peanuts. You can also hand roast them yourself if you’d like!
    • tamarind pulp – to extra tamarind water
    • coconut sugar – for that sweetness. You can also use Gula Melaka (palm sugar) instead
    • kecap manis – sweet soy sauce essential for this dish
    • dried red chilies – deseeded and soaked in warm water
    • garlic & shallots, lemongrass stalk, ginger
    • lime – for that tanginess!
    • pineapple puree – this is completely optional, but I like to add it for that subtle citrusy flavour

    This recipe is also 100% vegan and gluten free! For the satay, I used frozen tempeh satay from Angie’s Tempeh (gifted, but her products are so fresh and tasty!).

    Print Recipe

    Peanut Satay Sauce

    This luscious peanut-y sauce is the perfect dip for these delicious tempeh satay skewers – you can also make this as a dip for other dishes like noodles, wraps and spring rolls!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Condiment, Side Dish
    Cuisine: Fusion, Malaysian, Singaporean
    Keyword: peanut recipes
    Servings: 2

    Ingredients

    • 1 cup baked unsalted peanuts (or roasted)
    • 1.5 tbsp tamarind pulp
    • 1/2 cup water
    • 6 dried red chillies
    • 4 shallots
    • 4 ginger slices
    • 1 lemongrass
    • 1 tsp coriander powder
    • 3 tbsp oil
    • 1 tsp coconut sugar
    • 1 tbsp kecap manis
    • 1 tbsp pineapple puree (optional)
    • 1/2 tsp salt
    • 1 calamansi lime
    • 3/4-1 cup water

    Satay

    • 1 pack frozen satay
    • cucumber
    • rice cakes

    Instructions

    • De-seed your dried chilies and soak them in hot water for 10 minutes.
    • Soak 1.5 tbsp tamarind pulp in 1/2 cup warm water and mix until you get tamarind water. Dispose the seeds.
    • Meanwhile, add your baked or roasted peanuts to a high speed blender and pulse until you get coarse grains (but not too coarse)
    • To another blender (or the same one), add soaked chilies, shallots, lemongrass stalk (the purple part), ginger slices, and coriander powder.
    • Add 1-2 tbsp tamarind water to the blender to blend. Blend until you get a paste.
    • To a pan, add oil and the paste. Saute until fragrant, for 3-5 minutes. Add your crushed peanuts and saute.
    • Add water, kecap manis, coconut sugar, remaining tamarind water and mix until the mixture starting bubbling and you start seeing oil on top.
    • Add salt and squeeze some lime. Give it a good mix.
    • Serve with vegan satay, cucumber slices and rice cakes.