The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Tempeh Satay with Ginger Carrot & Kale Rice
Sizzle nutty protein-rich tempeh in a moreish lime and peanut sauce. Grated carrots bring brightness, kale adds crunch and brown rice brings extra-filling fibre. Sprinkle with fresh red chilli for fieriness - and it's a winning weeknight dinner!
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 2 spring onion
- 1 chilli (use a quarter)
- 30g deep roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 1 unwaxed lime (use half)
- 80g sliced kale (use half)
- 1 handful of fresh coriander (use half)
- 2 carrot
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g tempeh (use half) (Soya) (Soya bean, Water, Tempeh starter culture)
- 1 tbsp maple syrup (use half)
- 4cm fresh ginger (use half)
- 80g brown rice (use half) (brown rice (100%))
Nutritional Information
Calories: 609
Protein: 33g
Carbs: 69g
Fat: 22g
Ingredients
- 1 handful of fresh coriander
- 4cm fresh ginger
- 1 chilli (use half)
- 2 carrot
- 80g brown rice (brown rice (100%))
- 1 unwaxed lime
- 80g sliced kale
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 100g tempeh (Soya) (Soya bean, Water, Tempeh starter culture)
- 1 tbsp maple syrup
- 2 spring onion
Nutritional Information
Calories: 555
Protein: 32g
Carbs: 57g
Fat: 22g
Creamy Tempeh Satay with Ginger Carrot & Kale Rice
Sizzle nutty protein-rich tempeh in a moreish lime and peanut sauce. Grated carrots bring brightness, kale adds crunch and brown rice brings extra-filling fibre. Sprinkle with fresh red chilli for fieriness - and it's a winning weeknight dinner!
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Meanwhile, coarsely grate the carrots. Finely dice half the chilli (remove the seeds for less heat). Finely chop or grate the ginger. Roughly chop the coriander. Thinly slice the spring onions.
- Make the satay sauce; halve the lime. In a bowl, mix the peanut butter, maple syrup, juice from half the lime, half the tamari and 4-6 tbsp water (2-3 tbsp for 1 person). Stir to combine.
- Cut the tempeh into 2cm cubes. Heat a medium frying pan with 1 tsp oil on medium-high heat. Add the tempeh and cook for 4-5 mins, turning occasionally, until golden brown. Pour the satay sauce over the tempeh, toss to coat, then remove from the heat.
- Meanwhile, heat a large frying pan with 1 tsp oil on medium heat. Add the ginger, spring onions, kale and grated carrots, and cook for 3-4 mins, until softened. Add the cooked rice, half the diced chilli, half the coriander and the remaining tamari. Mix to combine and season with sea salt and black pepper to taste.
- Serve the satay tempeh with the veggie rice. Squeeze over the juice from the remaining lime (to taste). Garnish with the remaining coriander and diced chilli.
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