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Vegan caprese kebabs party appetizer quick no-cook meal snack easy whole food plant-based

Need a quick and easy party appetizer? Look no further than these Easy Vegan Caprese Kebabs!

Take a bite out of summer with this classic Italian trio of fresh tomatoes, basil, and mozzarella. The only difference here is that the mozzarella is made from high-protein tofu!

Get the party started in no time and feed a crowd without heating up the kitchen.

It’s a no-cook savory treat that you’ll want to eat on repeat.

What to serve with Vegan Italian Caprese Kebabs

These one-bite morsels are the perfect snack for a party to eat solo, without plates or forks. If you’d like to turn them into a full meal, try pairing them with a pasta salad, flatbread pizza, or eggless frittata.

Look for balsamic glaze without added sugar

Balsamic glaze is readily available in most grocery stores, but many brands include added sugar. Be sure to read the label and look for no-added sugar or low-added sugar (less than 4 grams of added sugar).

If you’d like to make your own, you can simply place 1 cup of balsamic vinegar in a small saucepan and set over medium heat. Bring to a boil, then reduce to medium-low and simmer for 15 – 20 minutes, until it reduces to a syrupy consistency. It will continue to thicken as it cools. Let cool completely before using.

More Simple Whole Food Plant-Based Recipes you might like:

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Easy Vegan Caprese Kebabs

Take a bite out of summer with this classic Italian trio of fresh tomatoes, basil, and mozzarella. The only difference here is that the mozzarella is made from high-protein tofu! Get the party started in no time and feed a crowd without heating up the kitchen. It’s a no cook savory treat that you’ll want to eat on repeat.
Prep Time15 minutes
Marinating Time30 minutes
Total Time45 minutes
Servings: 10 servings
Calories: 36kcal
Author: Hannah Kaminsky

Ingredients

Instructions

  • Cut the tofu into ½-inch cubes and place them in a shallow dish.
  • Whisk together the water, vinegar, nutritional yeast, miso paste, Italian seasoning and pour the marinade on top. Gently toss the tofu to coat, cover the dish, then let marinate for at least 30 minutes. Overnight is best if you can plan ahead.
  • Assemble the kebabs by skewering one tofu cube on a long toothpick, followed by a folded basil leaf, and finally a cherry tomato. Place on a serving platter and repeat with the remaining ingredients.
  • Drizzle with balsamic glaze right before serving.

Notes

Serving suggestion: These one-bite morsels are the perfect snack for a party to eat solo, without plates or forks. If you’d like to turn them into a full meal, try pairing them with a pasta salad, flatbread pizza, or eggless frittata.
Notes: Balsamic glaze is readily available in most grocery stores, but many brands include added sugar. If you’d like to make your own, you can simply place 1 cup of balsamic vinegar in a small saucepan and set over medium heat. Bring to a boil, then reduce to medium-low and simmer for 15 – 20 minutes, until it reduces to a syrupy consistency. It will continue to thicken as it cools. Let cool completely before using.

Nutrition

Serving: 1serving | Calories: 36kcal | Carbohydrates: 4g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 70mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg

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