A little taster of what's cooking...
Our marinade collection is SUPER flexible. It’s that simple. Use it how you please, to re-create your favourites, liven up leftovers or level up the simplest of dishes.
In this blog, we’ve created a vegan option for each, but these creations will work just as well with your favourite cut of meat!
Whether you’re visiting the butcher or the grocer, make sure you’ve got a Tastesmiths Marinade waiting at home for you!
Easy, peasy, lime squeezy this one!
Prepare your Jamaican Jerk Marinade by following our instructions, dice up your tofu (we used TofooCo’s in this example, always absorbs the flavour well), then leave to soak in a Tupperware or covered bowl overnight. We sometimes like some diced new potatoes at this stage too…
When it’s food time, fry your tofu with spring onions, courgettes, and anything else you fancy. Serve with basmati rice and a squeeze of lime to taste.
Classic fajitas featuring The Vegetarian Butcher’s chicken-style chunks.
Follow those included marinade instructions then pan-fry your ‘chunks’ with sliced onion, red pepper and your marinade mixture.
We filled our wraps with rice, vegan cheese and loads of homemade guacamole (more on that soon).
A little more involved this one, but worth it for a slightly unusual way to sneak a whole load of veg into your diet…
Prepare your marinade as per the instructions.
You’ll also need:
1 large yellow onion, sliced
6 large red bell peppers, sliced
0.5kg carrots, grated
1l vegetable stock
In a large pot add oil, brown your onion (5mins), cook through the peppers until softened (10mins), then add carrots and vegetable stock. Simmer for around 20 minutes and add your marinade mixture. With a stick blender, whizz the mixture until smooth.
Serve with crusty bread and a sprinkling of grated vegan cheese for maximum smugness.
You’ve guessed it, prepare the marinade as directed on the pack.
Preheat the oven to 200°C/400°F/gas mark 6.
Remove the leaves from around the cauliflower, but don’t remove the bulb at the bottom, as this is what will keep your steaks intact. Halve the cauliflower and, working from the cut side out, slice each steak around 1½ cm thick… You will probably only get two full steaks from each half but you can roast the remaining florets in the same way.
Generously brush the steaks with the marinade. If you want to do this ahead of time, you can leave them to marinate in the fridge until you need them.
Place the steaks on a roasting tray and loosely cover with foil. Roast for 15–20 minutes before removing the foil for a further 10 minutes, turning once.
We accompanied ours with mixed veg and couscous.