The Marinades

[Alberta Louise]

Some Marinades

The Marinades are important to vegan cooking. Here are some of mine. Also, some pointers on marinades include: Where soy is mentioned, coconut aminos can substitute. There are some food items that suit marinades including tofu, pears and mushrooms for their ability to ‘suck up’ as it were the liquid marinade. There are 20 minute marinades through to overnight (in the fridge) marinades. The longer the better for a more intense flavour some say although 20 minutes of shitake mushrooms after being blanched and soy sauce before cooking does the job. Spring onions (the white part slit) marinade well and take on the flavour of the chosen marinade.  Why marinades are so popular is for that reason; they consume the flavour of what is around it like a sponge.

1. My first marinade is a classic. It is sticky soy sauce, sesame oil, maple syrup and rolled in sesame seeds. Can add chilli flakes.
2. Soy sauce and ½ cup of fruit juice, 2 tbsp olive oil, 2 tbsp sherry, 1 tsp mustard powder, 4 cloves of crushed garlic.
3. 3 tbsp soy sauce, 1 teaspoon dried chilli flakes, 2 tbsp olive oil, 4 cloves of garlic; thinly sliced, 2.5 cm fresh ginger; sliced finely, 1 tbsp tomato paste, 2 tbsp sweet chilli sauce.
4. Tamari and the juice and zest of one orange.
5. Marinading poached pears: Vanilla paste, 2 cinnamon sticks, broken up, ¼ tsp ground nutmeg or fresh nutmeg, 2 C brown sugar.
6. Poached pears in ginger wine and poached pears in red wine
7. Paella in sherry
8. Marinade the beetroot, peeled thinly (blanch in boiling water) in 2 C white wine vinegar, 1/3/C water, 1/5 C sugar, 1 tsp of white peppercorns, 2 Bay leaves, 6 cloves, 3 cardamon pods; crushed, strips of lemon zest.

9 Beetroot and Orange Marinade

10. Mint, Coconut and Habanero marinade: 2 cloves garlic; crushed, ½ C fresh mint; chopped, ¼ C yellow seeded mustard, Habanero jelly, salt and pepper to taste.
11. Marinade for Mushrooms: Mushrooms in olive oil, vegan friendly red wine, 1 large onion, 2 tsp thyme, white peppercorns to taste and crushed, 1 ½ tsp paprika, 2 tbsp onion flakes, ¾ tsp garlic, 1 ½ tbs tomato paste. Can also add fresh flat leaf parsley.
12. Hoisin marinade consists of 1 tbsp Canola oil, flaky sea salt or macro salt, 2 tbsp Hoisin sauce and 1 tbsp of lightly roasted sesame seeds.
13. Marinade for Potatoes and Green Beans: 4 large potatoes and 400gm green beans cooked with 3 tbsp olive oil, 2 tbsp plant-based butter, 125mls red wine, 6 garlic cloves, 2 sprigs of fresh Rosemary.
14. Marinade for Canned Tomatoes: 1-2 tbs Canola oil, 3 cloves Garlic; crushed, 2 tsp grated root ginger; crushed, 1 small chilli; seeded and diced, 400gm can of crushed tomatoes, 1 tsp of ground coriander, 1 tsp ground cumin, 1 tsp garam masala, salt and pepper to taste.
15. A Shallot, Bell Red Pepper and Mushroom Marinade: 2 tbsp canola oil, 8 small shallots and button mushrooms, ½ C vegan jus or cider vinegar, pepper to taste.
16. Greek Marinade: 3 tbsp red wine vinegar, 3 tbsp coriander seeds, ½ tbsp ground white pepper, 2 tbsp fresh Rosemary or dried Rosemary; 1 tbs, sea salt to taste, 4 tbsp extra virgin olive oil and 100 mls vegan friendly red wine.
17. Brandy Marinade Mustard: ¼ C vegan friendly Brandy, 2 tbsp prepared mustard, 3-4 tbsp olive oil, pepper to taste, 1 C beef vegan stock or thereabouts, 1 tbsp thyme leaves. Can use vegan friendly whiskey.
18. Marinade: 2 tbsp citrus juice, 4 tbsp sweet chilli sauce, 2 garlic cloves, 2.5cm fresh ginger; crushed, 1 piece of lemongrass, crushed.
19. A Chinese Marinade: ¼ C sesame oil, 6cm piece of ginger, 1 tsp salt, 1 tsp castor sugar, 1 tsp light soy sauce, 1 tbsp Shaoxing rice wine.
20. Portobello Mushroom Marinade: 4 large Portobello mushrooms, 4 cloves garlic; crushed, 8 grape tomatoes, crushed, ½ C balsamic vinegar, 1 tbs sugar, fresh leaf parsley.
21. Mango Marinade for Plant-based Scrimp: 1 C Coconut threads, ½ tsp chilli powder, 3 x large fresh mango; chopped, 1 tsp lemon juice, ½ onion; diced, fresh coriander to taste and sweet chilli sauce. Salt and Pepper to taste.
22. Moroccan – style Marinade: 3 tbsp olive oil, 2 onions; diced, 6 cloves of garlic; crushed, 1 can chickpeas, 1 can tomatoes, 1 tsp turmeric, ½ tsp ground ginger, 1 tsp ground cinnamon, juice and zest of 1 lemon, 1 tsp paprika, 2 tsp dried or fresh mint, ¼ tsp cayenne powder, salt and pepper to taste
23. Scrap Marinade: Use grated ginger root, grated galangal root, 6 cloves fresh grated garlic and a little lemongrass. Diced shallots; diced and olive oil.

 

 Arrowroot is the preferred thickener if required.