When you become a vegetarian or vegan, you might feel like you’ve given up the flavors that you once enjoyed on your favorite meat dishes. That is not true, just about everything you may have once used as a marinade can also be used in your new lifestyle. My personal favorites are those asian marinades that involve miso, soy sauce (aka shoyu) and believe it or not there even exists a vegan oyster sauce in some markets.
Here is a simple miso marinade that you can try, that I have taken from one of my many vegetarian/vegan cook books. This one comes from “Gettin” Saucy” by Andrea Bertoli.
1/4 cup miso
1/4 cup mirin (or white wine)
2 Tbsp soy sauce (shoyu – use gluten free is necessary)
1 Tbsp rice vinegar
1/2 tsp black pepper
1/4 tsp red chili flakes (optional)
Whisk all of the ingredients together until smooth and well blended. You can use a food processor if you want to. Then store for up to a couple weeks, this recipe will make about 1/3 cup of marinade, so if you need a lot, then multiple the ingredients accordingly to produce what you need for your meal.
This marinade can be used on tempeh (overnight), seitan or a extra firm tofu. If you use it on veggies, marinate for at least an hour. Grill or bake for 10-15 minutes.