BAKED VEGETABLE TEMPURA
This appetizer is a super easy and delicious way to start any Asian-inspired meal. Enjoy!
Provided by deb
Categories Appetizers and Snacks Beans and Peas
Time 41m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
- Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.
- Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.
- Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.
- Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 91.2 g, Cholesterol 93 mg, Fat 4.9 g, Fiber 8.9 g, Protein 17.1 g, SaturatedFat 1.4 g, Sodium 2203 mg, Sugar 14.6 g
VEGAN TEMPURA VEGGIES
This is a delicious, fully vegan recipe for making your own tempura vegetables at home. No dairy, no eggs, just natural ingredients.
Provided by Jeannine Rivas
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 12m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large bowl with ice cubes. Mix flour and arrowroot powder together a smaller bowl; set over the ice cubes. Pour ice water slowly into the flour mixture, mixing until the batter has a medium-thick texture.
- Heat oil in a deep-fryer or large saucepan over medium-high heat. Dip each piece of cauliflower into the batter and cook in batches in the hot oil until golden brown, 1 to 2 minutes. Place on paper towels to absorb excess oil. Repeat with broccoli, red bell pepper, and baby carrots.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 36.5 g, Fat 8.9 g, Fiber 4.8 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 45.4 mg, Sugar 3.6 g
VEGAN TEMPURA
This is an egg-free tempura batter recipe that is fantastic and very easy. Use your favorite veggies. We like mushrooms, onions, green beans, peppers, etc. Serve with your favorite dipping sauces!
Provided by EmilyStrikesAgain
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sift the flour, baking powder and cornstarch into a medium bowl. Stir in 1 cup of the soda water, the salt, and cayenne. Allow to rest for a few minutes. (Additional soda water may be needed to adjust thickness).
- Dip your diced veggies into the mixture to coat them. Fry in oil heated at 375* F until golden brown, about 3-5 minutes.
Nutrition Facts : Calories 102.1, Fat 0.3, SaturatedFat 0.1, Sodium 681.2, Carbohydrate 22.4, Fiber 0.7, Sugar 0.1, Protein 2
VEGAN TEMPURA BATTER
This batter is delicious, so fluffy. Mushrooms, sweet potatoes, broccoli, tempeh . . . everything tastes good in it. I used it to batter tempeh for a sweet and sour dish.
Provided by VegBear
Categories Chinese
Time 27m
Yield 12-24 pieces of vegetables, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Prepare your vegetables, cut into fair size.
- Sift the flour, baking powder and salt into a large bowl and whisk thoroughly.
- Heat oil in a wok to 375°F, you will know because a wooden spoon dipped in the oil will sizzle.
- Add just enough water to the batter so it's relatively thick but not too watery, you don't want to mix this into a smooth cream, you want it really chunky to add to the final texture.
- Coat the vegetable pieces in flour, then dip into the batter, you want to ensure it is covered completely or oil will leak in and make it extremely greasy.
- Deep fry in batches, until lightly golden brown and crispy (about 2-4 mins).
- Drain and remove onto a plate with some kitchen paper.
Nutrition Facts : Calories 463.6, Fat 2.5, SaturatedFat 0.4, Sodium 2500.3, Carbohydrate 99.7, Fiber 13.7, Sugar 0.6, Protein 17.2
TEMPURA VEGGIE PLATTER RECIPE BY TASTY
Here's what you need: canola oil, all purpose flour, cornstarch, baking powder, kosher salt, sparkling water, large carrot, asparagus, broccoli, large zucchini, Heluva Good!® Buttermilk Ranch Dip
Provided by Heluva Good
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Fill a large, high-walled skillet with 2 inches of canola oil. Heat over medium heat until the temperature reaches 400°F (200°C). Line a baking sheet with paper towels and set a wire rack on top.
- While the oil heats, make the tempura batter: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Whisk in the sparkling water until the batter just comes together, about 1 minute.
- Working in small batches, use tongs or a fork to dip the carrot sticks, asparagus, broccoli florets, and zucchini sticks in the batter until completely covered. Let any excess batter drip off, then transfer to the hot oil and fry, flipping occasionally, for 4-5 minutes, until the tempura is crispy and golden brown. Transfer to the baking sheet and repeat with the remaining vegetables.
- Serve tempura warm with Heluva Good!® Buttermilk Ranch Dip.
- Enjoy!
VEGAN VEGETABLE TEMPURA
Provided by Elaine Louie
Categories dinner, lunch
Time 3h30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- For the dipping sauce: Combine kelp and shiitake mushroom in a small bowl. Add 1 cup cold water and allow to soak for 3 hours. Strain and set the clear, amber liquid aside; discard kelp and mushroom. Pour mirin and light-colored soy sauce in a small pot over medium-high heat, and bring to a boil. Add 1/2 cup of the soaking liquid from the kelp and mushroom. Remove from heat, and set aside. In a separate bowl, mix the daikon and ginger; set aside.
- For the tempura: Pour oil into a large wok or pot so that the oil is two inches deep. Heat over medium-high heat until oil is 350 degrees. Set aside a baking sheet with a rack lined with paper towels, and a small long-handled fine-meshed strainer for removing excess fried batter.
- Pour 1 cup ice-cold water into a medium bowl. Add 1 cup plus 2 tablespoons cake flour, and whisk to blend lightly. Place about 1/2 cup cake flour into another bowl. Dip each slice of vegetable into dry flour, shake off excess, and then dip each slice of vegetable into the batter.
- Fry the vegetables in batches to be sure they are not crowded. Place 4 to 5 vegetable pieces in the oil and fry, turning once or twice, until golden and crisp, 2 to 2 1/2 minutes. Using the long-handled strainer, remove excess bits of fried batter to keep the oil clean. Transfer to the baking sheet to drain. Continue until all the vegetables are fried.
- To serve, place a paper napkin in the center of a platter, and arrange the vegetables on the platter. Pour off excess moisture from grated daikon and grated ginger. Place daikon and ginger mixture in the center of the dipping sauce, arranged as a little pointed mound. Serve tempura with dipping sauce.
BASIC TEMPURA BATTER
This tempura mix can be used to batter vegetables, anchovies, sage leaves or squid - perfect for creating deep-fried party snacks.
Provided by Sophie Godwin - Cookery writer
Categories Snack, Treat
Time 5m
Number Of Ingredients 4
Steps:
- To make the batter, mix the flours with a pinch of sea salt. Whisk in the sparkling water and crushed ice then you are ready to use.
Nutrition Facts : Calories 91 calories, Fat 0.2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 0.3 grams fiber, Protein 0.8 grams protein, Sodium 0.13 milligram of sodium
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