Healthy Recipes basic marinade

Published on September 6th, 2013 | by Andrea Bertoli

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Basic Marinade Recipe

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Happy Vegan MoFo! We’re continuing our month of saucy goodness with this basic marinade recipe that you can use all year long for all your meals!

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But let’s be straight here: just because the title of this post says it’s a basic marinade recipe doesn’t mean it’s anything short of fabulous! This is my go-to marinade for tofu and veggies, and it works as a salad dressing too. This basic marinade recipe features the unlikely (but truly magical) combination of Italian-style ingredients and Japanese-style ingredients: red wine vinegar and olive oil pair easily with tamari and mirin, a Japanese rice cooking wine that brings sweetness and light to this recipe.

{Use this recipe for Marinated Tofu, broccoli, potatoes or as a salad dressing for a couscous or whole-grain salad. Really, the possibilities are endless my friends!}

basic marinade

basic marinade: the dry goods

basic marinade

basic marinade: all together now

 

Basic Marinade Recipe

¼ cup olive oil
¼ cup red wine vinegar
2 Tablespoons soy sauce
2 Tablespoons mirin
1 Tablespoon dried garlic (or garlic powder)
1 Tablespoon each fennel seeds, oregano, and basil
1 teaspoon each black pepper and coriander

  1. Whisk together all the ingredients in a bowl or shake together in a jar. Done!
  • For tofu: marinate 10-14ounces of tofu overnight, then bake at 350º on a cookie sheet with all marinade for 35 minutes, flipping tofu halfway. Let cool and serve; keep leftovers in the refrigerator for up to a week.
  • For broccoli, carrots, cauliflower: Marinate for one hour. Layer onto a baking sheet, reserving excess marinade, then bake at 400º for 15-20 minutes until slightly browned and cooked through. Keep leftovers in the refrigerator for up to a week! Keep extra marinade for more veggies!
  • For squash, sweet potatoes, potatoes: Marinate for one hour. Layer onto a baking sheet, reserving excess marinade, then bake at 450º for 10-20 minutes until slightly browned and cooked through. Keep leftovers in the refrigerator for up to a week! Keep extra marinade for more veggies!



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About the Author

A vegan chef, cookbook author, educator, writer, surfer, and yogi based in San Francisco, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at AndreaBertoli.com, Vibrant Wellness Journal, Green Living Ideas and Eat Drink Better. Find more from Andrea on Facebook and Instagram



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