Make our Golden Sesame Satay

Impress your friends by whipping up this plant powered game changer.

Our chefs always have your needs covered, but sometimes cooking from scratch will give you the feels.
We're sharing the recipe and secrets behind your new favourite: the Golden Sesame Satay.
An indulgent cashew-sesame satay folded through sweet roasted squash, shallots, edamame and crunchy red peppers with a side of broccoli-lime quinoa, green beans, spring onion and pickled red cabbage.
Give it a go. Get plant-inspired. And make sure to share the results! #allplants



Pickled cabbage:  
  • 1 tbsp light brown sugar
  • 1 tbsp water
  • 1 tbsp tsp vinegar
  • 1 1⁄4 cups shredded cabbage
Quinoa salad:
  • ⅔ cup mixed quinoa
  • 1 ½ cups water
  • 2 chopped spring onions
  • ⅔ cup chopped broccoli
  • ½ cup green beans
  • Pickled red cabbage (ingredients above)
  • ½ tbsp oil
  • ½ tsp ginger puree
  • 1 ½ tbsp lime juice
  • Pinch of salt
Satay Mix:
  • ⅓ cup cashews
  • ⅓ cup sunflower seeds
  • 1 chopped spring onion
  • 1 tbsp ginger puree
  • ½ tsp garlic puree
  • 2 tbsp dark tahini
  • 1 ½ tbsp miso
  • ½ tbsp lime juice
  • 1 tbsp tamari
  • 2 tbsp coconut milk
  • ¾ cup water
  • 1 ½ cups chopped butternut squash
  • ½ tbsp oil
  • ½ cup chopped shallots
  • 1 red pepper, chopped
  • ½ cup edamame


Pickled cabbage:

  • Mix 1 tbsp brown sugar, with 1 tbsp water vinegar in bowl.  Add 11⁄4 cups shredded cabbage. Toss and let sit. Drain before serving.

Quinoa salad:


  • Combine ⅔ cup mixed quinoa with 1 ½ cups water in a saucepan. Bring to a boil, reduce head to a simmer and cook for 20 minutes.  
  • Steam ⅔ cup chopped broccoli with ½ cup green beans for 6 minutes.   
  • Mix the steamed broccoli and green beans with cooked quinoa, tossing in 2 finely chopped spring onions and the pickled red cabbage.  

Salad dressing

  • In a small bowl, mix together ½ tbsp oil, ½ tsp ginger puree, 1 ½ tbsp lime juice and a pinch of salt. Stir to combine.
  • Toss the dressing into the vegetables and quinoa.

Satay Mix:


  • Pre-heat oven at 180°C.  On a baking tray, toast ⅓ cup cashews for for 7-8 minutes.  Remove and let cool.
  • Soak the toasted cashews with ⅓ cup sunflower seeds in hot water for 30 minutes and then drain. 
  • To a blender, add the soaked cashews + sunflower seeds, 1 chopped spring onion, 1 tbsp ginger puree, ½ tsp garlic puree, 2 tbsp dark tahini, miso, ½ tbsp lime juice, 1 tbsp tamari, 2 tbsp coconut milk and ¾ cup water. Blend until smooth.


  • Pre-heat oven to 200°C. Mix 1 ½ cups chopped butternut squash with ½ tbsp oil on a roasting tray. Roast for 12 minutes. Add ½ cup chopped shallots to roasting tray and roast for a further 8-10 minutes. Remove from oven and let cool.
  • Sautee 1 chopped red pepper with ½ cup edamame.
  • In a pan, combine the vegetables with satay sauce. Bring to a boil, and then simmer for 2-3 minutes.
  • Plate the Satay mix on your quinoa and garnish with a sprinkle of sesame seeds, a little red chilli, and 3 sprigs of chopped coriander.