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
Method
- 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.
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Vegan Marinate - Summer BBQ favourites
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