Sliced scallions (or green onions), crushed peanuts and fresh coriander, for garnish
Skewers, for serving
For the peanut satay, combine the peanut butter, cumin powder, soy sauce, lemon juice, garlic powder, ginger powder, turmeric and sugar in a bowl. Stir all ingredients together. Add a little bit of plant-based milk or water to thin out the mixture as needed.
In the Airfryer, air fry the Chicken-Style Strips for 6 minutes at 185°C*.
Combine Chicken-Style Strips and sauce in a dish, ensuring the strips are covered with by the sauce. For best results, marinade for an hour (or overnight) in an airtight container in the refrigerator.
Thread the Chicken-Style Strips onto skewers. Add the Chicken-Style Strips to the Airfryer and air fry for 2-3 minutes to reheat.
Sprinkle the skewers with fresh scallions, crushed peanuts and coriander, and serve with the remaining sauce on the side.
*Reduce cooking time if the Chicken-Style Strips have defrosted.
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