How To Make Balsamic Reduction In 10 Minutes with Tempeh and Cucumbers (vegan, GF if GF tempeh is used)

If you have about 15 minutes to spend in the kitchen, How To Make Balsamic Reduction In 10 Minutes with Tempeh and Cucumbers (vegan, GF if GF tempeh is used) might be an outstanding gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. One portion of this dish contains around 16g of protein, 9g of fat, and a total of 489 calories. This recipe serves 1 and costs $2.69 per serving. This recipe from Averie Cooks has 809 fans. It works well as a sauce. A mixture of balsamic vinegar, english cucumber, light brown sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a solid spoonacular score of 74%. Similar recipes include Orange Ginger Tempeh and Brown Rice Salad with Orange Balsamic Vinaigrette (vegan, gluten free if gluten-free tempeh is used), Veggie & Tempeh Sloppy Joes + Everything You Ever Wanted to Know About Tempeh, and How to Make Tempeh Bacon.

Servings: 1

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. 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.

3. 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.

Nutrition Information:

covered percent of daily need