Marinated Vegetarian

Through a range of marinade recipes you can add a lot of flavour to your vegetarian meal whether it is vegetables for the grill or tofu to be stir fried.

15 Recipes




Global Cuisine

5 reviews

This is a great take on salsa which uses watermelon instead of tomato but still includes onion, chilli, coriander and balsamic vinegar.

Recipe by: Larry Brodahl

6 reviews

The marinade can be made into a spicy sauce by bringing to the boil in a saucepan and cooking until it is thick and syrupy.

Recipe by: R. Dils

4 reviews

Soba noodles are made with buckwheat and have a lovely flavour and texture. Here they are marinated and served with julienned vegetables for a lovely cold salad.

Recipe by: Juanita Peek

5 reviews

Classic British pickled vegetables which are ideal with cold cuts, cheese or a ploughman's lunch. This makes a lot, so you can give some away.

Recipe by: Ruth

2 reviews

Just like shop-bought marinated feta. The feta keeps for three weeks in a jar as long as the marinade covers it. Serve with salads, as part of an entree or as finger food.

Recipe by: likes to cook

2 reviews

I copied this salad from a salad bar I went to so the ingredients amounts are based on what I use.If you want you can use more or less of each ingredients, depends on your taste spuds. Just experiment for yourself. Risoni can be bought from the pasta area of the Supermarket. Need to use Italian (international) parsley for flavour. Best made a few hours before you need it so the flavour can penetrate the Risoni. I usually make it in the morning if we have it for tea

Recipe by: Olivia

1 review

This is a Vietnamese style salad with layers of fresh vegetables, herbs, rice noodles and grilled tofu. The tofu should be marinated for several hours for best results.

Recipe by: Zoë Harpham

1 review

I was very tired of mayonnaise plus it's so fattening!! So I checked out a few recipes on the internet, added a tweak, and here you have it. Serve as a side dish.

Recipe by: peterjohnson

1 review

Slices of grilled chicken transform a fruity, Mediterranean salad into a satisfying hot-weather meal that's packed with flavour and magic foods. Remember to set aside a few tablespoons of the marinade for basting. Don't use the marinade that's been in contact with the raw meat.

Recipe by: Patsy Jamieson, Diane Temple

2 reviews

This is a great vegetarian main with no pasta or crust. It is good cold or warm and it also freezes well.

Recipe by: TWAKMUIS

1 / 2

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