Three Summer Favourite Vegan Marinades


Pineapple Island Marinade

Chimichurri Marinade

  • 120ml Organic Red Wine Vinegar
  • 1 tsp kosher salt, plus more
  • 3-4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped
  • 1 fresh chilli or red jalapeño, finely chopped
  • 30g minced fresh coriander
  • 60g minced fresh flat-leaf parsley
  • 45g finely chopped fresh oregano
  • 180ml Organic Extra Virgin Olive Oil


  • Combine the Red Wine Vinegar, 1 tsp salt, garlic, shallot, and chilli in a medium bowl and let it stand for 10 minutes. Stir in the coriander, parsley and oregano. 
  • Using a fork, whisk in the Olive Oil. 
  • Coat your tofu, seitan or vegetables in the marinade, cover and chill for at least 3 hours or overnight before cooking.

Filter By

Product Type


Price Range

Vegan Marinate - Summer BBQ favourites (25 items)


POP-IN HTML goes here


Your Basket

Your basket is currently empty