Tomato-Basil-Mozzarella-Avocado Stacks w/Balsamic Reduction Sauce (vegan option, gluten-free)

My mom recently gave me a bag of home-grown tomatoes which were AMAZING! I wanted to use the tomatoes and make something fresh and uncooked to savor their taste. When I saw the basil and mozzarella in the fridge, I decided to make stacks for lunch as a side along with the Balsamic Marinated Tofu.  I usually drizzle balsamic vinegar, but decided to make a reduction sauce instead with garlic. I also added some slices of avocado to make the dish more filling.

If you’re in the mood for a light, fresh, and satisfying lunch or side, this dish is perfect!

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Tomato Basil Mozzarella Avocado Stacks with a Balsamic Reduction

If you’re in the mood for a light, fresh, and satisfying lunch or side, this dish is perfect!

Prep Time15 minutes mins

Cook Time0 minutes mins

Total Time15 minutes mins

Course: Appetizer

Cuisine: Gluten-Free, Italian, Vegan

Keyword: easy appetizer recipe, quick vegan appetizer, tomato recipe

Servings: 6 servings

Calories: 133kcal

Author: Anjali Lalani

INGREDIENTS

• 1.5 avocado , peeled, pitted, and thinly sliced width-wise
• 4 tomatoes , thinly sliced
• vegan fresh mozzarella , thinly sliced
• basil leaves , washed and dried
• 1 cup balsamic vinegar
• 1 clove garlic , crushed
• freshly ground black pepper

US Customary - Metric

INSTRUCTIONS

To Make the Balsamic Reduction:

• Poor the balsamic vinegar into a saucepan and add the crushed garlic. Bring to a boil over medium heat.
• Turn the heat to low and simmer until the liquid has reduced from 1 cup to about 1/3 or 1/2 cup. The vinegar will thicken as it cools.

To Assembly:

• For each stack starting from the bottom layer: tomato slice, mozzarella slice, basil leaf, tomato slice, mozzarella slice, avocado slice, tomato.
• Sprinkle the top with freshly grounded black pepper.
• Drizzle on the balsamic reduction sauce just before serving. The amount will vary depending on your taste.

NOTES

Fresh Vegan Mozzarella - I use Miyoko brand

NUTRITION

Calories: 133kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 17mg | Potassium: 488mg | Fiber: 4g | Sugar: 9g | Vitamin A: 756IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg

Did you Make this Recipe ?Mention @VegetarianGastronomy or tag #vegetariangastronomy!