This vegan French toast recipe is meaty, rich, and dairy-free. Coconut milk is used in place of milk and eggs. On my site, Olives for Dinner, you may find this recipe. If you want your French toast sweet, top it with Earth Balance®, confectioners’ sugar, and real maple syrup. French toast can be made more flavorful by adding nutritional yeast, Earth Balance®, and a tiny bit of powdered sugar.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 12 |
| Yield: | 3 cups |
Ingredients
- 6 cloves garlic, coarsely chopped
- ½ cup minced yellow onion
- 1 cup freshly squeezed orange juice
- ½ cup freshly squeezed lime juice
- ¼ cup chopped cilantro
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano flakes
- 1 teaspoon hot pepper sauce (e.g. Tabasco™)
- ½ teaspoon ground cumin
- ½ teaspoon lemon-pepper seasoning
- ½ teaspoon freshly ground black pepper
- 1 cup olive oil
Instructions
- Pulse garlic and onion in a blender until very finely chopped.
- Add orange juice, lime juice, cilantro, salt, oregano, hot pepper sauce, cumin, lemon pepper, and black pepper. Blend until thoroughly incorporated.
- Pour in olive oil; blend until smooth.
- Add meat, chicken, or fish and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator. Meat and chicken are best marinated overnight, fish only needs one hour.
Reviews
Flavorful, garlicky and light citrus. Used red pepper flakes 1/4 tsp instead of hot sauce.
I made this before and plan on making it again to use for tomorrow night’s dinner. It is delicious!
This blew our socks off wow! Used on some walleye fillets caught on MN fishing opener. Because my husband misunderstood my grocery list and bought Trop 50 OJ (?!?!?), I halved the OJ and in turn, halved the lime juice and olive oil. Left everything else the same. Glad I did! The marinade was more like a tandoori chicken (thickness). Flavor was out of this world!!! Citrus yet light; great way to kick off outdoor cooking! Thanks for this amazing recipe. We WILL make again many times! Thanks!
My go-to for pork loins!
I’m really confused. I read about this in AllRecipes magazine, followed the recipe exactly, and tried it on two occasions (chicken and pork) marinating overnight. Literally the most boring marinade I’ve ever tried. I suppose I could try it again with a third batch…but I’ve already wasted two meals on it.
The best thing I can say about this recipe is that it was inoffensive. It didn’t taste bad, but it really added very little flavor to the meat I marinated in it. I figured if I was going to go to all the work to make it I’d make a double batch, so I’ve used it twice. The first time I marinated a bunch of chicken breasts and thighs in it for a few hours. The results were underwhelming. The second time I marinated a couple of flank steaks in it for several DAYS. Slightly more flavorful, but still meh. Like another reviewer said, Goya’s Mojo Criollo is far superior.
Awesome flavor!
This was really good. Way better than the bottled stuff.
Great marinade! I use it on chicken breasts then grill most of the time. Use a bit of jerk seasoning in place of lemon pepper and definitely shake some of your favorite hot sauce in there. Those just brings delicious flavor and not heat. Also, one night I marinated bone in ribeyes with this. I typically season with kosher salt and fresh cracked pepper and never marinate a good steak. But I’ll admit this marinade was refreshing and flavorful even for grilled ribeyes.
Made recipe as stated. Felt it was a bit bland, used it on shrimp and trout, both needed something more. Wasn’t terrible, just not enough of anything.
Great marinade…I was afraid with all the garlic, it would be overpowering, but it wasn’t.. A nice refreshing taste that I used on chicken. I marinated overnight. WOW!! so glad for a new marinade!! (will try next on pork tenderloin!)
This is fabulous! I poured it all over a pork butt, and then cooked it in the oven in a Dutch oven for about 4 1/2 hrs. Yum. It turned out really well. Very flavorful!
Used this on chicken breast, only marinated it for 4 hours, but everyone loved it. Next time I will marinate the whole 24 hours. Great recipe, will make again, and I did not change a thing.
I marinated chicken pieces for two hours , then skewered and grilled. It was fantastic !
I put some fish in this and let it marinade overnight. Smoked the fish the next day with AWESOME results!!
I used this for a small pork loin that I marinated overnight before roasting/cooking in my instant pot pressure cooker (The meat was used for Cuban sandwiches). The only changes I made to marinade was to add 1/2 a jalapeño chili to the puree so it is spicier, used bottled OJ and lime juice, and used green onion (tops only) and red onion for the yellow onion (because I didn’t have any), and half as much oil. I tossed everything in my nutri mixer. This is the second time I have used this recipe and will definitely do again.
I made this recipe as a marinade for skinless, boneless chicken thighs. I cut the liquids in half (orange juice, lime juice and oil), but kept the other ingredients as listed in the recipe. I marinaded 5 thighs overnight. There was enough marinade for several more thighs. We grilled directly on our gas BBQ – no foil. The chicken was unbelievably moist and it tasted great. I will definitely make it again.
Very good marinade. I used on pork ribs in the pressure cooker and it gave them a nice fresh taste.
I’ve made it 3 times and LOVE it. Added more cumin and hot sauce but used only 1/3 cup olive oil. Great marinade!
We used this marinade on both chicken breasts and steak then grilled them off for a taco night. While we enjoyed both the bright citrus flavor really made the chicken stand out as a clear winner in the flavor department.
Sooooo delicious!!!!