Forget about Gordon Ramsy or Reggie Reggie source from Levi Roots, as a father my parenting skills would fall short if I did not develop my children’s taste buds. So this summer I am on a mission to get them fall in love with all sorts of varied recipes. If you are in for the healthy recipes there’s to share, then join me along by subscribing to our email so you do not miss anything when we publish our next best ideas for summer sizzles.
Tasty marinades are an essential if not integral to getting flavor inside a pressed block of tofu or a bunch of vegetables.
And that’s not all…
Vegan meals are synonymous for being bland, so in an effort to easily turn them into an instant BAM! You need well sourced Dry spice rubs which will not only add spice but when you cook the food, you get a delicious crusty coating
Wanna borrow some Vegan summery Spiced meal Ideas that turned me from a bland dad in the kitchen into BAM DADDY?
For a basic spice rub, you can use on seitan, tofu, or vegetables, try this combination that is similar to the famous Chicago steak spice blend. After rubbing on the mix, let the food stand about 15 minutes before cooking. For about 1/3 cup of rub, combine 2 Tbs. dry mustard, 2 Tbs. garlic powder, 1 Tbs. black pepper, 2 tsp. smoked paprika, 2 tsp. kosher salt, 1 tsp. dried thyme and 1 tsp. cayenne pepper.
This rub has a little more heat in it from the chile powder, but it’s not too spicy. It’s best used when you need a bolder flavor — for instance on seitan or BBQ dishes. Combine ¼ cup chile powder, 2 Tbs. paprika, 1 Tbs. dried oregano, 1 Tbs. ground cumin, 1 Tbs. dried coriander, 1 Tbs. dry mustard, 2 Tbs. brown sugar, 2 tsp. kosher salt and 1 tsp. black pepper to make about ¾ cup of spice blend. Let the rub sit on the food for 15 minutes before cooking.
The curry, cumin, coriander, mint, turmeric, and ginger in this rub make a bold and delicious spice blend for tofu, tempeh or vegetables, especially potatoes. To make about ½ cup of Indian Curry Rub, combine 3 Tbs. curry powder, 1 Tbs. kosher salt, 2 tsp. crushed red pepper, 2 tsp. ground cumin, 2 tsp. ground coriander, 1 tsp. dried mint, 1 tsp. turmeric and 1 tsp. ground ginger. Let the rub sit on the food for 15 minutes before cooking.
This is the marinade I use when I made Jerk “Chicken” with tofu or other vegan meats. This recipe makes enough marinade to serve 4. Combine ¼ cup tamari, ¼ cup apple cider vinegar, ¼ cup fresh lime juice, 2 Tbs. vegan Worcestershire sauce, 2 tsp. hot sauce, 2 minced garlic cloves, 1 minced chile pepper, 1-inch grated fresh ginger, 3 Tbs. brown sugar, 2 tsp. ground allspice, 2 tsp. dried thyme, 1 tsp. kosher salt, 1 tsp. onion powder, 1 tsp. ground cinnamon, ½ tsp. ground nutmeg, ½ tsp. cayenne pepper and ¼ tsp. ground cloves. Mix the ingredients well and let the tofu or vegetables marinate for at least 15-20 minutes before cooking.
When I make tofu veggie kabobs, this is my go-to marinade. It’s rich from the balsamic vinegar and just a little spicy. This recipe makes enough marinade for one block of tofu and enough vegetables to make 8 kabobs. In a bowl, combine ¼ cup low-sodium vegetable broth, 2 Tbs. balsamic vinegar, 2 Tbs. tamari, 1 Tbs. vegetable oil, 1 tsp. kosher salt, 1 tsp. dried basil, 1 tsp. dried oregano, 1 tsp. dried thyme, 1 tsp. paprika, ½ tsp. ground black pepper, ¼ tsp. red pepper flakes and 2 minced garlic cloves. Marinate the tofu in the mixture for at least 30 minutes. Reserve a bit of the marinade and in another bowl, marinate the veggies for no longer than 10 minutes.
These Island Tofu Kabobs have tofu, seitan, and vegetables marinated in a sweet and spicy blend of orange juice, garlic, and ginger. I add pineapple to the veggies on the skewer for an added tangy tropical flavor. When the pineapple is grilled, it becomes a whole new thing. So delicious! For 8 kabobs, combine ½ cup fresh orange juice, ¼ cup agave nectar, 1 Tbs. tamari, 1 Tbs. brown rice vinegar, 3 sliced scallions, 1 Tbs. freshly grated ginger and 3 minced garlic cloves. Place your tofu or seitan in one plastic storage bag or bowl and your vegetables in a second one. Add half the marinade into each of the storage bags or bowls. Make sure all of the ingredients are covered with marinade and place in the refrigerator for at least 1 hour before cooking.
This marinade is actually a thick paste that I use to cover tofu and onions in one of my favorite Spanish recipes. It’s really fast and easy to make and it adds bold flavors to anything you put it on. This recipe makes enough to easily cover one block of tofu. In a food processor, add ½ an onion that is chopped into large pieces. Add 4 cloves of garlic to the food processor along with 1 Tbs. chile powder, 1 tsp. ground cumin, 1 tsp. ground oregano, ½ tsp. kosher salt and ¼ tsp. ground cloves. Add 1/3 cup of water and process into a smooth paste. Place the tofu or whatever you are marinating in a shallow bowl or dish and pour the marinade over it. Use a pastry brush to make sure the food is evenly covered with the chile paste on both sides. Let marinate for 30 minutes before cooking.
The BBQ sauce is really easy to make. The basic recipe involves combining a tomato base, an acid, a sweetener, and spices. Knowing the basic formula lets you mix and match ingredients to create new and exciting BBQ sauces. You can adjust the amounts of the ingredients if you prefer your BBQ sauce more tomato-y, more vinegary, sweeter, or spicier. My basic BBQ Sauce recipe is a bit more sweet than spicy, and I add some orange juice for a bright fruity note. In a saucepan, combine 2 cups ketchup, 1 ¼ cup apple cider vinegar, ¾ cup maple syrup, the zest and juice of ½ orange, 3 minced garlic cloves and 1 tsp. black pepper. Stir and heat over medium heat until it comes to a bubble. Lower the heat and let simmer for 30 minutes until it thickens.
When I want a BBQ sauce that has a lot more kick and richer, deeper flavors, I go for West African Style, Nigerian food flavoring in particular have a huge influence on this one that gets extra heat from red onions and chiles. Using balsamic vinegar in addition to apple cider vinegar adds a rich, syrupy flavor that is just incredible. In a small saucepan, combine 1 ½ cups ketchup, 1 cup apple cider vinegar, ¾ cup balsamic vinegar, ¾ cup maple syrup, 2 Tbs. brown sugar, 1 minced red onion, 2 minced garlic cloves and 1 Serrano chile that has been seeded (if you want less heat) and minced. Stir and let simmer, uncovered, for about 30 minutes until the sauce thickens.
For Asian barbecue dishes, you can quickly whip up this sauce, which is sweet, salty, thick, and tangy. Combine ½ cup hoisin sauce, ½ cup mirin or sherry, ½ cup ketchup, 2 Tbs. minced ginger, 2 Tbs. brown rice vinegar, 1 Tbs. agave nectar, 2 tsp. Sriracha (or more to your liking), 1 minced garlic clove and ¼ tsp. of five-spice powder. Bring the sauce to a boil over medium heat, and then reduce the heat to low and simmer until slightly thickened. It should take about 15 to 20 minutes. Stir the sauce occasionally.
When it comes to rubs, marinades, and sauces, these are just 10 of the infinite possibilities. Think about what flavor profiles you prefer and let your imagination run wild. Once you experience how much a rub, marinade, or sauce can boost the flavor of your dishes, you’ll love creating your own combinations and wowing everyone with your secret recipes. But you’ll share them with me, right?
For more ideas on how to use these marinades and rubs, check out these other Vegan Options for Hearty, Meat-Free Dishes.