Vegan Mofo: Satay sauce and today's lunch box

A product I recently got my hands on was vegan-labelled (unusual in these parts) Thai satay sauce, from a brand called Thai Gold, an Irish company which sources it's ingredients in Thailand.
I love satay sauce and couldn't resist when I saw that reassuring little vegan label.
However, it had the problem that many jarred sauces have- it was way too sweet.
It's 15% sugar according to the label that I before had so admired.
I tried adding salt and some Tabasco sauce to balance out the flavour but alas, it was still sickly sweet. I didn't see it listed on the website, which makes me hope that perhaps it is being reformulated.
I buy Thai Gold rice noodles and coconut milk from my local supermarket as I like to support vegan-aware companies.

If like me you have yet to find the perfect shop-bought satay sauce, do not despair!
Satay sauce is really easy to whip up yourself.
My favourite, if slightly unauthentic, recipe is to mix unsweetened peanut butter, stock and chilli sauce (I use Wagamama chilli sauce, which you can get in Tesco) in some warm water until it all blends together. That'll give you your base and from there you can add in other yummy extras such as spices or garlic.

Today's lunch box contained red grapes, a pitta cut in half with houmous, butter lettuce and the last of my vegan tuna and a home-made wholemeal blueberry muffin, which I made from this recipe.
I substituted half of the flour for wholemeal, and used brown sugar. I'm under no illusion that it made them much healthier but I think a bit of whole-grain never goes astray! Plus I love the nutty, substantial taste of wholemeal, and the caramel richness of brown sugar. Also pictured, my French translation assignment!