Satay skewers are abound in Southeast Asia. You can’t walk a block without encountering a cart on the street perfuming the air with aromas of grilled meats and nutty sauces. Dozens of bamboo skewers laden with varieties of meats are constantly being flipped over tiny grills before being packed into small pink or blue plastic bags with little balloons of dipping sauce on the side. Options include beef, chicken, squid, octopus, and other unidentifiable meats. I admit that we ate our fair share of satay during our 5-week trip through Singapore, Malaysia, Thailand and Indonesia. It’s the ultimate street food: quick, cheap and delicious, even if not exactly healthful. Oddly, I can’t remember seeing any veggie satay skewers. It seemed to be more of a meat-centric street food. I do, however, remember my favorite satay experience being at a night market in Chiang Mai. The peanut sauce was thick, spicy and had a hint of coconut flavour. This recipe tries to replicate my memories from northern Thailand, but with a vegan twist for my on-and-off meatfree Mondays.

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