Plant-based Orange-Ginger Vinaigrette

Mar 18, 2020

Plant-based Orange-Ginger Vinaigrette

To celebrate the first day of spring, we whipped up this delicious buddha bowl and are pairing it with a fresh and tasty orange-ginger vinaigrette. This flexible dressing can be used to flavor up your favorite salad or power bowl, or is a great way to simply convert those aging carrots in your fridge! Give it a try, and don’t forget to send us photos @meatifoods on Instagram, Facebook or Twitter. While you’re here, if you’re craving a dessert to finish of you meal, check out our Plant-Based Strawberry Galette and Blitz Puff Pastry recipe!


  1. Combine all ingredients in a stainless-steel saucepan and reduce by about half over a low flame, stirring every few minutes. Strain through a fine strainer.
  2. Be very careful to cool mixture completely before blending as the hot liquid is explosive and can burn you.
  3. Place into blender, and slowly add oil drip by drip at first, then a slow stream to emulsify. Adjust seasoning with salt to taste. Note that the salt will reduce the perception of acidity and add a lot of flavor to your power bowl.


  • 8 oz orange juice
  • 1 Tbsp ginger, peeled and minced
  • 1 Tbsp shallots, minced
  • 2 oz champagne vinegar
  • 5 peppercorns cracked
  • 1 sprig thyme
  • 1/2 bay leaf
  • 4 oz avocado oil


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