Thursday, June 21, 2012

Vegan Barbecue Bonanza: Let's Get Saucy!

This recipe is a favorite of mine. I use it for everything! It is easy to make & you most likely already have the ingredients in your kitchen right now.

It can be a marinade, salad dressing, dipping sauce & seasoning for any savory dishes you wish to make. Brush it on Portobello mushrooms before placing them on the grill. Drizzle over chopped vegetables & leafy greens for a fresh salad. Place in a shallow dish & serve with crusty bread. Toss it with pasta for a delicious meal!

{ Ingredients }

1 cup Olive Oil
Any oil will work if you do not have olive oil.
Try using canola, sesame or sunflower oils.

1 Tablespoon Balsamic Vinegar
Like the oil, any vinegar will do in a pinch.
I've used apple cider vinegar & it doesn't effect the taste at all.

2 Tablespoons Soy Sauce
Soy sauce adds plenty of salt, so you will not need to add any.
It also offers lots of flavor and combines tastily with oil & vinegar.

Seasoning (To taste)*
Garlic, finely chopped or granulated
Herbs, dried or fresh
Nutritional Yeast (optional)

This recipe allows for you to create your own flavor. Pick seasonings that will suit your taste buds & the cuisine. If it's Mexican, add cilantro & cumin. For Italian, add oregano, rosemary & sage.

* I usually use an Italian herbs blend, 1 garlic clove, pepper & basil. I never measure my seasoning. I just go with instinct. Also, I taste & add more until I get the flavor I want.

1. Place all ingredients in a bowl & whisk together until mixed well.

{ Mushrooms }

This marinade is just made for mushrooms, whether they are portobellos or the classic white.

Here I add sliced mushrooms to the marinade (along with sliced zucchini.) Any vegetable will do, such as beets, onions & potatoes. Place the vegetables & marinade into a ziploc baggie. Move them all around (while it's sealed) to get the vegetables fully coated.

Store in your refrigerator until ready to use.
I recommended 24 hours because this will allow the marinade to be absorbed. However, you can use them right away & they will still be delicious!

{ Salad }

I did the same thing to watermelon radishes, slicing & allowing to rest in the marinade. Aren't those radishes beautiful? They have a green rind & the inside is a marvelous pink! I found them to be very mild, so if you don't like radishes a lot, you might give those a try.

I added them to a fresh green salad & used the leftover marinade for salad dressing.

This salad has arugula, carrots, mushrooms, red onion & tomatoes.



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★ JASMINE ★ said...

hey lovely! i just found your blog today {from bloghop} and wanted to say I LOVE it! great post! looks delish!

happy to be your newest bloggy friend/follower/stalker ;)!!

say hi back sometime, okay?
:) <3

Lori said...

Wow! This looks great - got to try it on mushrooms and zuchini!