Virtual Vegan Potluck – Creamy Satay Hotpot Recipe

Welcome to the Virtual Vegan Potluck: bringing vegan food bloggers together to share a virtual potluck, linked by a blog circle – and our love of cooking, eating and sharing. Participating bloggers will be posting recipes – from appetizers to desserts.  Many Blessings to Annie from the wonderful blog an unrefined vegan for bringing us all together.

Links for the entire Potluck at the bottom of this post. You don’t have to be a vegan to join in – the Potluck is all about fantastic healthy recipes celebrating plant-based foods.  Something for everyone!

I have served this vegan recipe at my spiritual and psychic workshops for many years, where it is lovingly referred to as ‘Slop in a Pot’. No matter how big a quantity I make it is always gobbled up.

This dish is great grounding food (not sure what grounding is, or how to do it – click here), and it really nurtures your base, sacral and solar plexus chakras. It is also light enough energetically to allow you to make strong psychic connection while staying in that grounded space.  Needless to say, I eat this kind of food often when I am working!

It’s one of those fantastic recipes, where, once you get the hang of it, can be easily modified to suit whatever ingredients you have to hand. I have often served it to great compliment from people who had no idea (and still probably don’t!) that it was meat-free.

Note to those people with peanut allergies: I have also made this recipe with roasted macadamia nut paste in place of peanut butter. It still tasted heavenly, and the macadamias bring out a real sweetness in the dish. If you choose to use macadamias don’t use strong flavoured beans, tempeh or chick peas as the macadamia flavour will be overpowered.

Ingredients to serve four:

Sauce: One can of coconut cream, 1/2 can of water (you may need a little more), 2 tablespoons soy sauce, 2 heaped tablespoons peanut butter, 1 tablespoon palm sugar or equivalent sweetener, 2 tablespoons of your favourite curry powder, 2 large garlic cloves chopped finely, 1/2 inch of fresh root ginger grated (or use powdered ginger to taste), juice of half a lemon or lime, one sliced chilli or chilli powder to your taste (optional for those who prefer a milder flavour), one tablespoon of oil – coconut is great, but use whatever you have to hand.

Heat oil in a heavy bottomed saucepan, add garlic and ginger and cook until fragrant. Add curry powder and stir well, then pour in coconut cream.  Mix well.  Add all other sauce ingredients, stirring well after each addition.  Adjust seasoning if required. Then add water to thin down sauce. (Hint – this sauce is also delicious on its own, drizzled over steamed, baked or barbequed vegetables, or cooled and spooned over a crunchy salad – just don’t add the extra water, so that it stays thick and rich.)

Vegetables: Two washed potatoes – skin on, one large carrot, one onion, one cup each  (or your best guess) of sweet potato and pumpkin, 2 cups of quick cooking fresh seasonal vegetables such as capsicum (peppers) corn, beans, snow peas, broccoli, cauliflower etc

Additional protein: You can add a cup of cubed tofu or tempeh to this dish if you are looking to add more protein. Chickpeas also work delightfully well.

Chop all vegetables. Add root vegetables to the pot and cook for fifteen to twenty minutes on a slow simmer. Add more water if needed. Stir pot occasionally to prevent mixture sticking on the bottom. Check that the root vegetables are almost cooked before adding remainder of vegetables and any proteins that need to heat through. Cook for another five minutes or so until everything is done to your linking.  Remove from heat.

Garnish: While root vegetables are cooking dry roast a cupful of raw cashew nuts and set aside. Cut the other half of the lemon or lime into wedges. Chop some fresh coriander (cilantro) and a chilli (if you like things hot!)

Place a generous serve of rice in the bottom of a bowl, and then spoon the satay vegetables over the top.  Garnish with the toasted cashews, some coriander (cilantro) and chilli slices, and a wedge of lemon or lime. Enjoy! Namaste ♥ xx

To start at the beginning of the Virtual Vegan Potluck so that you can enjoy all the recipes and fun click here!

To visit the blog that precedes mine in the potluck click the image below:

To read the blog that follows mine in the potluck click the image below: