Lucy's Spinach and Mushroom Satay

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Posted By: MD
Posted In:  Vegetables
Page Views:  4018 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes
Course: appetizers
Cusine: african

Other Info

Serves:  2-4.

Additional information: Note: this marinade lends itself to endless
variation- sometimes I add toasted sesame oil for a more delicate flavor or increase the vegan red wine for a "meatier" flavor.

Now, lets make the stroganoff:

Bake marinated tofu cubes in a 350F oven for 10-15 minutes (I cook a little longer if I want a more hearty texture, less for a more delicate texture).

In the meantime:

Heat 2 TBS olive oil and liquid aminos in a deep frying pan until just sizzling. Add chopped onion and reduce heat. Cook onions on low heat until well caramelized (this should take about 15 minutes). Take care not to rush this process as the onions will get too crisp and loose their smoky, sweet flavor.

Increase heat to medium/low and add 2-4 more TBS olive oil, yeast, pinch thyme and the sliced mushrooms. Saute the mushrooms until any liquid they have released is almost evaporated. Add 1/2 C vermouth and reduce for 5 minutes. Add baked tofu, Sour Supreme and pepper to taste. heat an additional 5 minutes.

Serve over brown rice and enjoy the fruits of your labor.


  • 2 lbs frozen spinach (or equivalent in fresh)
  • fresh/dried chilli (not powder) as much as you like
  • 1 lb mushrooms
  • crunchy peanut butter 2-3 tablespoons
  • 1 can of tomatoes or fresh equivalent.
  • bit of salt
  • 1 medium sized onion
  • veg/olive oil not too strong



Mash up the tomatoes with the peanut butter and chilli to form a liquid. Put oil in a wok or large frying pan and when hot add the liquid. Wait until the tomato sauce has started to bubble and going orange at the sides. Add the spinach and the diced onions. Cook this, not too hot until all the spinach has melted or 5-10 minutes if fresh. Add the 1lb of diced mushrooms. Meanwhile cook some brown or basmati rice.



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