TEMPEH SATAY SKEWERS with carrot, mooli & edamame slaw (v) 

serves 4 

I love this kind of food – a real sensory overload! Fresh, crisp ingredients that are clean on their own but mouth-wateringly moreish once dressed up with vibrant flavours. 

You can substitute the peanut butter for cashew butter if you like. And if I were you, I would make a double batch of this satay sauce, because once its gone, you’ll wish you had more. 

 for the slaw 

1 mooli (white radish/daikon) or an additional 2 carrots 

2–3 large carrots 

150g (5½oz/1¼ cups) edamame beans 

8 pink radishes, thinly sliced 

4 spring onions (scallions), trimmed and thinly sliced 

125g (4½oz/heaped 2 cups) bean sprouts, washed 

20g (²⁄³oz/1 cup) coriander 

cilantro) leaves, roughly chopped 

20g (²⁄³oz/1 cup) mint leaves, roughly chopped

for the dressing 

5 tablespoons sweet chilli sauce 

5 tablespoons toasted sesame oil 

3 tablespoons tamari sauce 

1 tablespoon rice wine vinegar 

freshly squeezed juice of 2 limes 

1 teaspoon white and/or black sesame seeds 

for the satay 

5 tablespoons smooth peanut butter 

1 teaspoon Thai red curry paste 

2 tablespoons rice wine vinegar 

2 tablespoons tamari sauce 

1 tablespoon tamarind paste 

600g (1lb 5oz) tempeh or firm tofu, cut into thick batons 

1 tablespoon extra virgin olive oil 

 To make the slaw, peel the mooli and carrots, trim the tops and bases and grate them using a large grater, or for speed and ease pass them through the grater blade of your food processor. 

Now, place the grated carrot and mooli into ice-cold water while you prepare the rest of the slaw and its dressing. To make the dressing, put all the ingredients in a small bowl and whisk to combine. 

In a large bowl combine the edamame beans, radishes, spring onions and bean sprouts. Drain and dry the carrots and mooli, then add them to the rest of the salad ingredients. Now add the herbs and dressing and toss to combine. Once the salad is coated in the dressing, set aside in the fridge while you make the almond satay and tempeh skewers. 

To make the satay, put the peanut butter, Thai red curry paste, vinegar, tamari, tamarind paste and 5 tablespoons water into a bowl and stir until smooth and well combined. 

Preheat a griddle (char-grill) pan over a high heat. Thread the tempeh onto 8 metal skewers and brush with half the satay. 

Brush the griddle with olive oil and cook the skewers, turning regularly, for 6–8 minutes or until golden and charred. 

To serve, place a portion of slaw onto each plate and then top with 2 skewers. Drizzle satay over.

The Yoga Kitchen Plan by Kimberly Parsons (Quadrille, £20 ) Photography © Laura Edwards