This versatile marinade is so useful to have on hand when you want to flavor an ingredient that will act as a meat replacer in certain dishes. For example, tempeh, tofu, soy crumbles, coconut flakes, certain vegetables like eggplant/aubergine, or even rice paper. Use this to make my Vegan Tempeh ‘Bacon’ BLTs (or TLTs), to marinate and cook tofu cubes in rice dishes or curries, to make crispy coconut ‘bacon’ to top pasta dishes or soups with, to make thinly sliced eggplant/aubergine ‘bacon,’ or rice paper ‘bacon’ — the options are endless. The tamari/soy sauce lends the saltiness. The liquid smoke and smoked paprika powder really give it the smoky element. The maple/agave lends the perfect touch of sweetness. The best part is you can pre-make a batch of this and store it handy in the fridge for later use.
- 4 tbsp. (1/4 cup or 60ml) tamari or soy sauce
- 1 tbsp. + 1 tsp. maple syrup or agave syrup
- 1 tbsp. nutritional yeast
- 1 tbsp. neutral cooking oil (e.g. refined olive or avocado oil)
- 2 tsp. liquid smoke
- 1 tsp. garlic powder
- 1/2 tsp. smoked paprika powder
- pinch black pepper
- Add all the ingredients into the cup of either an immersion blender, blender, food processor, or chopper. The idea is to blend all the ingredients until it is completely smooth. Although you can do this simply by whisking the ingredients in a bowl, blending it will ensure that there are no unnecessary clumps remaining.
- Use immediately or store in an airtight container for up to 2 months. Because these ingredients are pretty much non-perishable, they will not go bad easily.