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Marinated “Grilled” Vegetable and Mushrooms

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Marinated-'Grilled'-Vegetable-and-Mushrooms3~ raw, vegan, gluten-free, nut-free ~

I love marinating raw veggies.  They can really elevate a dish… textually and visually.  There are a few key elements when making raw “grilled” veggies.  An acid and a salt are needed in the ingredients to help break down the cell walls of the veggies.

In this case, I used Tamari as the salt and white wine vinegar as the acid.  You can use raw apple cider vinegar instead.  And in a pinch, lemon juice will work.

The next element is heat or time.  To speed the marinating process you can place the veggies in a zip-lock bag or a glass container and place it in the dehydrator to warm.  If you don’t have a dehydrator, time is your next tool.  Place the mixture in the fridge overnight.  Bring to room temperature before serving.

I have fooled a many with this “raw technique”, so should you give it a try, don’t tell others that it is raw when serving it.  See if they can tell.  The volume that this recipe yields will vary, depending on the size of veggies used and the amount of water content in them.  Enjoy!


Yields about 4-5 cups





  1. In a gallon-sized ziplock bag or a glass container (that will fit in the dehydrator) mix together the Tamari, water, vinegar, ginger, garlic, maple syrup, and black pepper.


  1. Use the tip of a spoon to remove the gills from the underside of the mushroom.
    • Be gentle and just slightly scrape them away.  Discard the gills.
    • If you prefer, you can leave the gills on but I find they “muddy” my recipes.
    • Portobellos are large, flat mushrooms.  I cut mine into strips and then made one cut in the opposite directions to break them down into bite-sized pieces.
  2. Cut the broccoli florets into bite-sized pieces.
    • Don’t use the stalks, they are too fibrous for the marinade.  You can save the stalks to chop up in a fresh salad or put through them your juicer.  There is a lot of nutrition the stalks so don’t waste them.
  3. As indicated in the ingredients list, thinly slice the red pepper and onion.
    • Tip:  The thinner the slices are in the veggies, the better they are for a raw marinade to soften them and give them that cooked appearance.
  4. Add the veggies to the container of choice and lightly massage everything together.
  5. Place flat in the dehydrator at 115 degrees (F) for 4-6 hours or until soft.
    • If you use a bag, be sure that it is sealed so it doesn’t leak in the dehydrator.  Read above if you don’t have a dehydrator.
  6. Store in an airtight container in the fridge for 3-5 days.



10 thoughts on “Marinated “Grilled” Vegetable and Mushrooms

  1. Christine says:

    Some grilled veggies! Exactly what I’ve been craving! Ü

  2. Uli says:

    This sounds delicious. Definitely worth having a go at at the weekend.
    Love your recipes.

  3. Nicole Yorke says:

    ohh…yes, did this with red onions last week for my partner and I too now like onions:-) at least this way!

  4. cassie says:

    This looks so delish and smells even better! I have 5 small zip bags warming/marinating in the dehydrator. Can’t wait to eat tonight and serve to my family. I added a some vegies from my garden, thinly sliced dino kale, green beans, & cauliflower. (gardening season is coming to a screeching halt here in Wisconsin -supposed to get a freeze by the weekend :( Thank you for your wonderful recipes! What a gift you have, and to share them, so generous of you.

    • amie-sue says:

      Ah yes, the chilly weather is starting to set in, isn’t it. :) You can use about any veggie with this technique. I can just smell it too. hehe Enjoy and stay warm. amie sue

  5. Danielle says:

    Damn. I love marinated mushrooms but tend to lack patience. I can never leave them to marinate over night.

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