Vegan Lok Lok
This delicious vegan lok lok is made with fresh, plant-based skewers coated in a spice mix & paired with flavourful dipping sauces for the perfect street food snack for sharing!
Servings: 4
Ingredients
- 4 sticks oyster mushrooms 3 pieces / stick
- 4 sticks king oyster mushrooms 3 pieces / stick
- 4 sticks shitake mushrooms 3 pieces / stick
- 4 sticks extra firm tofu 3 pieces / stick
- 4 sticks broccoli 3 pieces / stick
- 4 sticks long green beans 6 pieces / stick
- 4 sticks eggplant wedges 3 pieces / stick
- 4 sticks plant based luncheon meat 3 pieces / stick
Spice Mix
- 2 tsp sichuan pepper
- 1 tbsp five spice
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1/4 cup olive oil
Spicy Chili Dipping Sauce
- 1 large red chili
- 1 large green chili
- 1 shallot
- 2 cloves garlic
- 1 tsp coconut sugar
- 1/2 tsp salt
- 2 tbsp rice wine vinegar
- 2 tbsp olive oil
Creamy Peanut Sauce
- 2 tbsp smooth unsweetened peanut butter
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- 1 tsp agave or coconut sugar
- 1/4 cup water
Thai Sweet Chili Sauce
- 2-3 tbsp thai sweet chili sauce
Instructions
- Preheat oven to 200C. Soak bamboo skewers in water for 5 minutes - this is to prevent burning of the sticks when cooking. Slice vegetables into bite sized pieces.
- Combine the spices for the spice mix.
- Thread tofu, vegetables, and mock meat onto bamboo skewers. Alternatively you can omit the usage of skewers and bake them all in one pan.
- Brush the spiced oil on the skewers and bake them for about 20 minutes at 200C.
- While that's baking, prepare your sauces: for the spicy chili sauce, blend chilies, shallot, garlic and coconut sugar until smooth.
- Fry the paste off in olive oil and cook until oil separates - add salt, rice wine vinegar and mix well.
- Mix ingredients for peanut sauce in a small bowl and stir until smooth.
- Arrange skewers on a plate with sauces on the side. Dip, eat, and enjoy your own homemade lok-lok!