Vegan Satay & brown rice

You can swap out many of the veggies in this recipe for others that feature in your seasonal veg box or others you have to hand in your fridge or freezer. Broad beans, aubergine or even frozen peas all go perfectly well in this recipe.

Serves :

4 People

Prep Time :

Less than

30 Minutes

Cooking Time :

Less than

20 Minutes


  • 2 tbsp olive oil
  • 1 large or 2 medium onions (brown or red), peeled and diced
  • 3 cloves of garlic peeled and crushed or finely chopped
  • 1 lime, juiced
  • a thumb-sized piece ginger, finely grated
  • 300g brown rice (75g per person)
  • 3 tbsp peanut butter
  • 1 chilli, seeds removed and chopped finely
  • 2 red peppers
  • 1 courgette
  • 1 patty pan squash
  • 75g baby sweetcorn
  • Generous handful of mangetout or sugar snap peas
  • 300g spinach
  • 400ml tin light coconut milk
  • Salt & pepper, to serve



  1. Heat ¼ of the oil in a small saucepan. Meanwhile, bring a large saucepan of water to the boil for the rice.


  2. Put the rice on to boil in the saucepan and cook for the time stated on the pack.


  3. Fry ¼ of the diced onion in the small pan and after 4-5 minutes add the chilli, ginger and 1 clove of garlic. After 2 minutes reduce the heat and add half the lime juice and soy sauce.  Stir in the peanut butter and coconut milk and allow to simmer on the lowest heat.


  4. Heat the remaining ¾ of the oil in a large wok or non stick pan.


  5. Cook the remaining onions in the pan for 4-5 minutes until soft. Add the remaining chopped garlic for a further 2 minutes.


  6. Add the courgette, peppers, baby sweetcorn and mangetout / sugar snap peas to the pan.


  7. Fry until cooked through and then reduce the heat and add the satay sauce to the mix. Add the spinach, stir through and cook for a further 2 minutes. Stir in the lime juice and add salt and pepper to serve, if required.


  8. Drain the rice and serve in pasta bowls, adding the satay mix on top of the rice.

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