You can use the leftover marinating liquid to use as a salad dressing: whisk with some more sweetener as needed plus a crushed clove of garlic, some salt and just a little bit of dijon mustard. If you are not following a whole food plant based oil-free diet, then I would also add a tiny bit of olive oil, just enough to help emulsify the sauce. Then, whisk and taste to adjust the vinaigrette. Serve over a green lettuce or a kale salad with cherry tomatoes, sweet snap peas, dollops of vegan ricotta cheese, and slivered almonds.