Basic Marinade Recipe

basic marinade
basic marinade

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

basic marinade
This marinade is so flavorful!

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
Homemade dried basil, fennel seeds, oregano, garlic and salt!
basic marinade
Once the liquid ingredients are added, it’s ready to go!

Basic but Zesty Marinade Recipe

¼ cup olive oil
¼ cup red wine vinegar
2 Tablespoons soy sauce or Bragg’s
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 or shake all ingredients together in a jar. Keep for about a week in the fridge. Done!
  • For tofu: marinate 10-14 ounces 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!

This post may contain some affiliate links. Currently I am affiliated with Avocado and Mountain Rose Herbs, and Amazon Affilaites to support my favorite supplements and superfoods. If you purchase something from these links I make a small commission that supports my work and keeps the site running. Thanks for supporting Vibrant Wellness Journal! 

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About Andrea Bertoli 592 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu. Follow my delicious adventures on Instagram

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