10 Vegan Vinegar-Infused Dinner Recipes That Aren’t Salad

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Vinegar is a condiment that’s often overlooked. Especially because most people seem to only get it out of the pantry when they’re having salad. However, that doesn’t mean that that’s all that vinegar is good for. In fact, there are many delicious meals you can make that have vinegar in them. On top of that, adding vinegar to your meals has fantastic health benefit that you can read more about here: The Surprising Reason Why You Should Add More Vinegar To Your Meals.

Balsamic Glazed Tofu With Roasted Vegetables

Ingredients:

• 1 block of firm tofu
• 1/4 cup balsamic vinegar
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, sliced
• 2 zucchini, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Wrap tofu in a clean towel and press for 15 minutes to remove excess water.
• Cut tofu into 1-inch cubes.
• In a small bowl, mix balsamic vinegar, soy sauce, maple syrup, and minced garlic.
• Marinate tofu cubes in the mixture for at least 20 minutes.
• Spread bell peppers, onion, and zucchini on a baking sheet.
• Drizzle with olive oil, salt, and pepper.
• Roast vegetables in the oven for 25-30 minutes, stirring halfway through, until tender and slightly charred.
• In a non-stick skillet, cook marinated tofu over medium heat until crispy, about 4-5 minutes per side.
• Pour the remaining marinade over the tofu and cook until it thickens to a glaze.
• Serve balsamic glazed tofu over the roasted vegetables.

Vinegar Braised Chickpeas With Spinach And Garlic

Ingredients:

• 2 cups cooked chickpeas
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 cup apple cider vinegar
• 2 cups fresh spinach
• Salt and pepper, to taste

Instructions:

• Heat the olive oil in a large skillet over medium heat.
• Add the garlic and cook until fragrant, about 1-2 minutes.
• Pour in the vinegar and stir for another minute.
• Add the chickpeas, and cook for about 5 minutes, stirring occasionally.
• Stir in the spinach until wilted, about 2-3 minutes.
• Season with salt and pepper. Serve warm.

Sweet And Sour Tempeh Stir-Fry

Ingredients:

• 1 block of tempeh, cubed
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small onion, sliced
• 1 cup pineapple chunks
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 3 tbsp maple syrup
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• Sesame seeds for garnish

Instructions:

• Heat 1 tbsp of vegetable oil in a pan over medium heat.
• Add cubed tempeh and cook until golden brown. Set aside.
• In the same pan, add another tbsp of oil.
• Sauté garlic, ginger, and sliced onion until fragrant.
• Add chopped bell peppers and cook until tender.
• Mix soy sauce, rice vinegar, maple syrup, and cornstarch in a small bowl.
• Pour the sauce into the pan, stirring constantly until it thickens.
• Add pineapple chunks and cooked tempeh back into the pan.
• Stir well to coat everything in the sauce.
• Garnish with sesame seeds before serving.

Maple Balsamic Mushroom Wellington

Ingredients:

• 1 lb. mushrooms (sliced)
• 1 tbsp olive oil
• 2 cloves garlic (minced)
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt and pepper to taste
• 1 package vegan puff pastry
• 1 tbsp almond milk

Instructions:

• Preheat the oven to 400°F (200°C).
• Heat olive oil in a pan over medium heat.
• Add mushrooms and garlic. Sauté until mushrooms are tender.
• Stir in balsamic vinegar, maple syrup, salt, and pepper. Cook for a few minutes until the mixture thickens.
• Roll out puff pastry on a floured surface.
• Place mushroom mixture in the center.
• Fold the pastry over the filling and seal the edges.
• Brush with almond milk.
• Bake for 25-30 minutes, or until the pastry is golden brown.

Apple Cider Vinegar Lentil Shepherd’s Pie

Ingredients:

• 1 cup lentils, cooked
• 1 onion, diced
• 2 carrots, diced
• 1 cup peas
• 2 cloves garlic, minced
• 2 tablespoons apple cider vinegar
• 1 tablespoon tomato paste
• 1 cup vegetable broth
• 4 cups mashed potatoes
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat the olive oil over medium heat. Sauté the onion, garlic, and carrots.
3. Add the cooked lentils, peas, tomato paste, and apple cider vinegar. Stir well.
4. Pour in the vegetable broth. Season with salt and pepper. Let it simmer for 10 minutes.
5. Transfer the lentil mixture to a baking dish. Spread the mashed potatoes evenly on top.
6. Bake for 25-30 minutes until the top is golden brown. Enjoy!

Korean BBQ Jackfruit Tacos With Pickled Cabbage

Ingredients:

• 2 cans of young jackfruit, drained and shredded
• 1 cup Korean BBQ sauce
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 cups red cabbage, thinly sliced
• 1/4 cup apple cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• Small corn tortillas
• Fresh cilantro, chopped
• Lime wedges

Instructions:

• Heat olive oil in a pan over medium heat.
• Add minced garlic and shredded jackfruit.
• Cook for 5-7 minutes, stirring occasionally.
• Pour in the Korean BBQ sauce and let it simmer for 10 minutes.
• Mix apple cider vinegar, sugar, and salt in a bowl.
• Add sliced red cabbage and toss well.
• Let it sit for at least 15 minutes.
• Warm the corn tortillas in a pan or microwave.
• Fill each tortilla with BBQ jackfruit.
• Add a spoonful of pickled cabbage on top.
• Garnish with chopped cilantro and a squeeze of lime.

Balsamic Roasted Beet And Walnut Risotto

Ingredients:

• 2 medium beets, peeled and diced
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 cup Arborio rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, warmed
• 1/2 cup walnuts, toasted and chopped
• Salt and pepper to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss the diced beets with balsamic vinegar and olive oil.
• Spread the beets on a baking sheet and roast for 25-30 minutes.
• In a large pan, sauté the onion and garlic until soft.
• Add Arborio rice and cook for 1-2 minutes.
• Gradually add vegetable broth, one ladle at a time, stirring constantly.
• When the rice is almost cooked, fold in the roasted beets.
• Season with salt and pepper.
• Mix in the toasted walnuts just before serving.

Smoky Vinegar Eggplant And Chickpea Stew

Ingredients:

• 2 medium eggplants, diced
• 1 can of chickpeas, drained and rinsed
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 cups of vegetable broth
• 1 can of diced tomatoes
• 2 tablespoons of apple cider vinegar
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add the diced onion and minced garlic. Cook until softened.
• Stir in the smoked paprika and cook for another minute.
• Add the diced eggplant and cook until they begin to soften.
• Pour in the vegetable broth and diced tomatoes, and bring to a boil.
• Reduce heat and let simmer for about 20 minutes, until the eggplant is tender.
• Add the chickpeas and apple cider vinegar. Stir and cook for another 5 minutes.
• Season with salt and pepper to taste.
• Garnish with fresh parsley before serving.

Tangy Tomato And Vinegar Braised Cabbage Rolls

Ingredients:

• 1 large head of cabbage
• 2 cups cooked rice
• 1 cup finely chopped mushrooms
• 1/2 cup diced onions
• 2 garlic cloves, minced
• 1 cup tomato sauce
• 1/4 cup vinegar (apple cider or white)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

• Preheat the oven to 350°F (175°C).
• Prepare the cabbage: Remove the core from the cabbage. Boil the whole head in a large pot until the leaves are tender. Cool and separate the leaves gently.
• In a pan, heat olive oil. Sauté onions, garlic, and mushrooms until soft. Mix in cooked rice, thyme, salt, and pepper.
• Take each cabbage leaf and place a spoonful of the rice mixture in the center. Roll tightly, tucking in sides.
• Place the rolls seam-side down in a baking dish.
• In a bowl, mix tomato sauce and vinegar together. Pour sauce over the cabbage rolls.
• Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes to let the top brown a bit.
• Allow to cool slightly before serving. Enjoy the tangy and flavorful rolls!

Balsamic Glazed Portobello Mushroom Burgers

Ingredients:

• 4 large Portobello mushrooms
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 burger buns
• Lettuce leaves
• Tomato slices
• Red onion slices
• Vegan mayo or favorite burger sauce

Instructions:

• Clean the mushrooms and remove stems.
• Mix balsamic vinegar, olive oil, soy sauce, maple syrup, garlic powder, salt, and pepper in a bowl.
• Place mushrooms in a shallow dish, pour marinade over them, and let sit for at least 30 minutes.
• Heat a grill or skillet over medium heat. Cook mushrooms for 5-7 minutes on each side, basting with extra marinade.
• Toast the buns if desired. Spread vegan mayo on the buns, add lettuce, tomato, and red onion, then place the cooked mushrooms on top.
• Put the top bun on the mushroom and enjoy your burger!