Balsamic vinegar is a precious and versatile ingredient, capable of enhancing every stage of a meal, from appetisers to desserts. In vegan cuisine, it plays an even more central role, offering depth of flavour and a sweet-and-sour note that elevates even the simplest recipes. This condiment, born from a centuries-old tradition, now takes centre stage in creative and flavourful dishes that can satisfy even the most discerning palates.
To achieve excellent results in the kitchen, it is essential to choose a high-quality product. Among the industry's finest is the balsamic vinegar produced by Acetaia Leonardi, an historic company from the Modena region that offers a variety of vinegars ideal for every course. Their products are made using traditional methods and natural ingredients, perfectly in line with the principles of vegan cooking.
Vegan appetisers find a valuable ally in balsamic vinegar. It’s perfect for adding character to vegetable carpaccios, bruschetta with sun-dried tomatoes, or seasonal salads. A few drops of IGP balsamic vinegar of Modena can transform simple ingredients like arugula, marinated tofu, or grilled mushrooms into refined and aromatic dishes. Using it raw helps retain all the product’s organoleptic properties and enhances the natural taste of plant-based foods.
An original idea for a vegan appetiser is to prepare crostini with cashew cream and aged balsamic, topped with fresh figs or roasted artichokes. Alternatively, you can make zucchini rolls stuffed with hummus and dressed with a light emulsion of balsamic vinegar and lemon. These options combine aesthetics, nutritional balance, and an explosion of flavours that highlight the use of seasonal ingredients.
In vegan first courses, balsamic vinegar can be used to deglaze vegetables while cooking or to create light but flavourful sauces. It pairs perfectly with risottos featuring radicchio, pearl barley with pumpkin, or couscous with chickpeas and vegetables. A drizzle of balsamic vinegar added at the end of cooking brings brightness, contrasts the sweetness of vegetables, and adds a pleasant acidic note that enriches the recipe.
Among the most appreciated recipes are linguine with avocado cream and confit cherry tomatoes, finished with aged balsamic vinegar, or spiced lentil soup, where a splash of balsamic vinegar adds depth and complexity. This condiment also helps balance the fats in vegetable oils and aids digestion, making each dish lighter and more harmonious.
Vegan marinades based on balsamic vinegar are ideal for seasoning tempeh, seitan, or tofu, making them tastier and more aromatic. Thanks to its complex structure, balsamic vinegar is also suitable for preparing reductions to use as toppings for vegan burgers or grilled vegetable skewers. The more aged versions, dense and full-bodied, bring out the best in main courses with their sweet and lingering note.
In addition to classic marinades, balsamic vinegar can be used in glazes for plant-based roasts, such as a lentil loaf or a vegan cauliflower steak. In gourmet cuisine, it is used to create visual and flavor contrasts, combining the intense flavour of the condiment with the delicacy of veloutés or legume purées. This makes balsamic vinegar a creative tool even in the most elaborate preparations.
Oven-roasted or grilled vegetables pair perfectly with balsamic vinegar, especially when used in an emulsion with extra virgin olive oil and spices. Carrots, red onions, sweet potatoes, and cauliflower take on a more intense and inviting flavour. Balsamic vinegar can also be added raw to mixed salads with nuts and seeds, creating a balanced contrast between sweetness and acidity.
An original and nutritious side dish could be Brussels sprouts sautéed with garlic, glazed with balsamic vinegar, and enriched with toasted walnuts. Alternatively, steamed beets seasoned with balsamic vinegar and orange add colour and flavour to any meal. Using this condiment on vegetables allows you to reduce added salt, improving the health profile of the dish without compromising on taste.
Though it may seem unusual, balsamic vinegar is also perfect in vegan desserts. It can be used to flavour plant-based milk creams, to finish fresh fruit salads, or to create reductions to drizzle over ice creams and spoon desserts. In particular, the pairing of strawberries and balsamic vinegar is a timeless classic, combining simplicity with elegance.
Other refined combinations include cooked pears with cinnamon and balsamic vinegar, or dark chocolate cakes with a touch of aged balsamic that enhances their intensity. Balsamic vinegar also lends itself to the creation of artisanal sorbets to be served as a light end-of-meal treat.
Some Uses of Balsamic Vinegar in Vegan Cuisine: An Overview
Vegan appetisers with balsamic vinegar: elegance and simplicity
Vegan appetisers find a valuable ally in balsamic vinegar. It’s perfect for adding character to vegetable carpaccios, bruschetta with sun-dried tomatoes, or seasonal salads. A few drops of IGP balsamic vinegar of Modena can transform simple ingredients like arugula, marinated tofu, or grilled mushrooms into refined and aromatic dishes. Using it raw helps retain all the product’s organoleptic properties and enhances the natural taste of plant-based foods.
An original idea for a vegan appetiser is to prepare crostini with cashew cream and aged balsamic, topped with fresh figs or roasted artichokes. Alternatively, you can make zucchini rolls stuffed with hummus and dressed with a light emulsion of balsamic vinegar and lemon. These options combine aesthetics, nutritional balance, and an explosion of flavours that highlight the use of seasonal ingredients.
First courses: intense and natural flavour
In vegan first courses, balsamic vinegar can be used to deglaze vegetables while cooking or to create light but flavourful sauces. It pairs perfectly with risottos featuring radicchio, pearl barley with pumpkin, or couscous with chickpeas and vegetables. A drizzle of balsamic vinegar added at the end of cooking brings brightness, contrasts the sweetness of vegetables, and adds a pleasant acidic note that enriches the recipe.
Among the most appreciated recipes are linguine with avocado cream and confit cherry tomatoes, finished with aged balsamic vinegar, or spiced lentil soup, where a splash of balsamic vinegar adds depth and complexity. This condiment also helps balance the fats in vegetable oils and aids digestion, making each dish lighter and more harmonious.
Vegan main courses: marinades and balsamic reductions
Vegan marinades based on balsamic vinegar are ideal for seasoning tempeh, seitan, or tofu, making them tastier and more aromatic. Thanks to its complex structure, balsamic vinegar is also suitable for preparing reductions to use as toppings for vegan burgers or grilled vegetable skewers. The more aged versions, dense and full-bodied, bring out the best in main courses with their sweet and lingering note.
In addition to classic marinades, balsamic vinegar can be used in glazes for plant-based roasts, such as a lentil loaf or a vegan cauliflower steak. In gourmet cuisine, it is used to create visual and flavor contrasts, combining the intense flavour of the condiment with the delicacy of veloutés or legume purées. This makes balsamic vinegar a creative tool even in the most elaborate preparations.
Tasty and balanced side dishes
Oven-roasted or grilled vegetables pair perfectly with balsamic vinegar, especially when used in an emulsion with extra virgin olive oil and spices. Carrots, red onions, sweet potatoes, and cauliflower take on a more intense and inviting flavour. Balsamic vinegar can also be added raw to mixed salads with nuts and seeds, creating a balanced contrast between sweetness and acidity.
An original and nutritious side dish could be Brussels sprouts sautéed with garlic, glazed with balsamic vinegar, and enriched with toasted walnuts. Alternatively, steamed beets seasoned with balsamic vinegar and orange add colour and flavour to any meal. Using this condiment on vegetables allows you to reduce added salt, improving the health profile of the dish without compromising on taste.
Vegan desserts: the surprising touch of balsamic vinegar
Though it may seem unusual, balsamic vinegar is also perfect in vegan desserts. It can be used to flavour plant-based milk creams, to finish fresh fruit salads, or to create reductions to drizzle over ice creams and spoon desserts. In particular, the pairing of strawberries and balsamic vinegar is a timeless classic, combining simplicity with elegance.
Other refined combinations include cooked pears with cinnamon and balsamic vinegar, or dark chocolate cakes with a touch of aged balsamic that enhances their intensity. Balsamic vinegar also lends itself to the creation of artisanal sorbets to be served as a light end-of-meal treat.
Its versatility in desserts proves how this ingredient can be a delightful surprise even in the most unconventional settings! (Image source: Unsplash)
