Sassy Skewers – Roasted Veg Satay Skewers

One of the wonders of living in a city is the food options. I love buying my own groceries, hand picking my ingredients and discovering new recipes that I can experiment with. But university gets very busy and I cannot tell you how grateful I am for home delivery services. I discovered a website (and there are a fair few of them; Gousto, Hello Fresh) that deliver to your doorstep all of the ingredients you need to make a particular recipe, along with the recipe how-to inside. They come in the exact portions you’ll need to put the meal together and none of the ones I’ve tried took more than half an hour to make. Oh and did I mention I found one that has vegan options? of course!

This portion makes enough for 2 people but obviously just double the ingredients to feed more mouths. Let me know if you do try them, how you like it and if there are any other delivery services you think I should be looking into. I’m always looking for fun new vegan companies to support!



  • 1/2 tsp dried chilli flakes
  • 10g corriander
  • 1 red onion
  • 1 yellow pepper
  • 1 red pepper
  • 1 courgette
  • basmati rice
  • 50g coconut cream (frozen)
  • 26g peanut butter
  • salt and pepper
  • olive oil
  • 24ml light soy sauce
  • 1 tbsp curry power
  • 25g agave nectare
  • skewers

Preheat the oven to 220 degrees celsius

Chop the courgette into thick rounds.

Cut the red and yellow peppers in half, scrape out the seeds and insides, then cut each half into quarters.

Peel and cut the red onion into large rough chunk

Add the chopped veggies to a large bowl and drizzle with 2 tbsp olive oil and a generous pinch of salt and pepper. Add the curry powder to the bowl and mix everything together

Thread the veggies onto the skewers, alternating each one. Add the veg skewers and the remaining veggies to a baking tray and put in the oven for 15-20 minutes or until the veggies have begun to brown.

Boil a kettle. Dissolve the coconut cream and peanut butter in 200ml of boiled water. Add the mixture to a small pot with the agave nectare, soy sauce and chilli flakes. Bring to the boil over a medium-heat. Cook until it has reduced by half and thickened – this is your sauce.

Cook your rice. For every cup of rice, use 1 3/4 cups water.

Chop the coriander finely and when the rice is cooked, fluff it up and mix in with the coriander

Serve the roasted skewer veggies over the rice and drizzle some sauce.


Sit back, grab some Oreos, and let’s see what life has to offer us next.



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