This is the fastest party appetizer known to man.
Or the fastest and most flavorful snack known to busy woman.
It’s a slice it ‘n spear it special.
Make the brown sugar and balsamic reduction dipping sauce in just a few minutes.
And clear out your sinuses from the vinegar vapors in the process.
My $5 thrift store find dishes were begging to be used and I wouldn’t say I made this just so I could use them in some photographs, but I kind of did.
Normally when I think of food on-a-stick, I think corn dogs or cotton candy. Never raw, vegan, vegetables, or healthy. I guess there’s a first time for everything.
I wish I had a party to bring my toothpick creations to but I didn’t, so I had a festive protein-packed vegan snack on the couch instead.
A party with me, my sticks, and my dip.
The balsamic dipping sauce is not for the faint of heart. A little goes a long way.
It’s powerful stuff, but I love it. I love dips of all kinds and usually like a little food with my dip.
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How To Make Balsamic Reduction In 10 Minutes with Tempeh and Cucumbers
Ingredients
- ½ cup balsamic vinegar
- ¼ cup light or dark brown sugar, packed
- ½ cup diced tempeh
- ½ cup diced cucumber*, See Notes
Instructions
- Combine the vinegar and brown sugar in a medium sauce pan, stir to combine, and bring to a boil over high heat.
- Reduce to medium heat and allow sauce to boil for approximately 6 to 8 minutes, or until reduced by half, or is as thick as desired. Stir occasionally while boiling and keep an eye on it so it doesn’t bubble over or get too thick.
- Pour the reduction into heat-safe container so it can cool while preparing the tempeh and cucumber. Tip – Immediately put your dirty saucepan into the sink with running water and dish soap or it will become a sticky, stubborn mess if sauce is allowed to cool on the saucepan.After reduction has cooled (or been refrigerated), it will thicken considerably. It can be used hot, warm, or cold. Reduction will keep airtight for at least 1 month in the refrigerator.
- Dice equal portions of tempeh and cucumber and spear with toothpicks. Serve with sauce on the side. I do not sautee my tempeh first (I use it straight from the package), but if desired, pan-sautee diced tempeh over medium-high heat with 1 tablespoon of oil (or just use cooking spray) in a non-stick pan for 3 minutes or until golden brown, sprinkling with salt, pepper, and other seasonings (garlic, onion powder, curry, turmeric, Mrs. Dash etc.) if desired.
- Spear the tempeh cubes with the cucumber on toothpicks, dip into reduction, and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Related Recipes
I love all things vinegary:
Homemade Salad Dressing (vegan) with apple cider vinegar
Homemade Komboucha. There is something about the tang of vinegar I have always loved and kombucha is right up my alley
Hot Pepper Jelly (Vegan, GF) – with an intro to canning
Stovetop Hot Pepper Jelly (Vegan, GF) – no canning required but vinegar is required
I’ve been on quite the tempeh kick lately. It’s so easy because unlike tofu, no pressing is required, and tempeh is packed with plant-based protein.
I love the way it tastes both raw or in a Fig Butter and Cumin Tempeh Stir Fry.
This toothpick creation is slightly classier than eating tempeh straight out of the package and nearly as easy.
If I would have had carrots, radishes, bell peppers, zucchini, or mushrooms on hand, I would have added them to my mini raw kebobs but went with just cucumbers and tempeh.
Springtime at the farmers market is coming up.
There will no shortage of vegetables to spear along with the tempeh cubes.
Another easy, no-fuss, wrap ‘n eat favorite to make with spring and summer vegetables are Fresh Vegan Spring Rolls with 2-Minute Peanut Sauce
Do you like tempeh? Do you enjoy vinegary foods?
I’m sure you could do the same thing with tofu on sticks but the thought of raw, unpressed tofu, straight out of the package is not appetizing to me.
It’s too mushy in comparison to tempeh, which is firm, has plenty of texture, heartiness, and chewiness. Combined with the crunch of the cucumbers, and that nasal-clearing balsamic reduction, I was in heaven with my little sticks.
Do you have a favorite fast and easy party appetizer you make? Or a fast and easy go-to snack or small meal?
Thanks for the Baking Supplies Giveaway entries
That dish goes PERFECT with your new dishes!! Great idea!
thanks, Anna. Cute matters :)
Love those dishes! This gives me a great idea on how to use raw tempeh that I pretty much just eat one way and one way only. how boring…
Glad to hear I’m not the only one who just eats it raw!
These look so simple, and gorgeous!!! Love the idea.
I do love tempeh. It is very earthy, and I love the texture
Thanks for the compliments, Alex. I love it and the texture is part of the reason…so hearty!
Those dishes are fantastic!! I have some tofu in the fridge that I was thinking about cooking. I like to eat tofu cold after it has been cooked (weird, I know!) and this would be perfect. I think I know what I am having for dinner tonight. : -)
The plates photograph well! I love making reduction sauces but one time I was making a balsamic and went to smell it and simultaneously singed my nose hairs with the aroma and the scalding liquid got stuck to my upper lip. Needless to say I took a few years off form making that stuff. But it’s goooood.
I used to work in restaurants waitressing in college and used to serve chicken/buffalo wings with steaming hot wing sauce and did what you are describing almost every day…well not quite to that extent, but the vapors up nose thing, yep. I know it well. Lol
Love it. Anything on a stick is a game on for me. And I could drink balsamic vinegar. So good! I’ve still got soem fancy cinnamon pear that I should really use more of. Thanks for the inadvertent reminder!
Cinnamon pear? WOW that sounds heavenly. I had no idea you loved balsamic vinegar that much. Another thing we are twins on…it just keeps coming. After 3 years, you’d think there’d be nothing left but not surprised you could drink it. Me too :)
What a fun appetizer. I bet that’d be awesome with some cherry tomatoes and basil as well (note to self).
Yes totally. Come summertime, you better believe that is going to happen, too!
Wow, that IS really easy. I love this! I’m a big fan of tempeh but I haven’t had it in awhile as it’s really hard to find in our small town
That’s too bad that it’s hard to find…I love the stuff. Thank God I am 1/2 mile away from cheap tempeh at all times :)
Great combo–a few ingredients, easy prep (love it)! I haven’t done a reduction in a while but balsamic has to be my favorite vinegar so this sounds good! I also like white balsamic (Alessi brand). No little brown spots on my shirt when I use the white balsamic.
White balsamic sounds heavenly! I need to try that!
LOVING the new dishware Averie! these looks fantastic. i love tempeh! i haven’t had it in quite some time, though. I’m also loving those fresh vegan spring rolls you linked back to. how’d i miss those before?? mmmm!
They’re older than dirt, that’s why :) I have so many old recipes that even I forget about sometimes…lol
I love tempeh and vinegary foods, so I think this looks like an amazing combination. My favorite go-to snack is a cucumber smothered in Annie’s Goddess dressing. It is the perfect summer snack.
If you love love tempeh and vinegary foods, THIS is for you…hope you try it!
Pretty pictures! Wow, I’m shocked that you like raw tempeh. I thought eating it raw,was something no one did ! I like my tempeh at least slightly sauteed, because I think that raw it has a slightly bitter taste. But I love it cooked, and you’re right it’s a great source of protein.
There are some blocks of tempeh that I buy that are more bitter than others. Some are not bitter in the least, some are. If one is not accustomed to that taste, I’m sure it’s really jarring and not so good…but I actually like it…haha!
Mmm this looks so yummy!!
Thanks, Katrina!
I just made my first batch of Kombucha…after three consecutive failures, I’m so proud of it (even though it tastes a bit too much as vinegar!)
Happy to know that you’re also part of the Kombucha family. And, by the way, that tempeh looks amazing!
Peace
Mike
With the ‘booch, if it’s too vinegary, you just fermented a bit too long/too many days. To stop the fermentation process, put the booch you intend to drink in the fridge to slow it down, before you begin again with the next batch’s brewing. Are you familiar with https://www.happyherbalist.com/ The guy has not left a stone unturned. FABULOUS resource for all things booch.
i love all things cucumber – and the dipping sauce sounds divine. what a great recipe!
Yea more tempeh! I love the simple elegance of this…
Thank you. That’s what I was hoping to convey in the pictures…simple elegance. Not sure if I succeeded but that was the goal!