Baked Tempura Vegetables

6 Feb

I’ve mentioned this magazine before, and I’m going to mention it again.  I love Clean Eating!!  Recently I came across a recipe for tempura batter and I was intrigued!

Whenever Ryan and I go out for sushi we start with tempura vegetables… so delicious!  I don’t like to deep fry at home (probably because it’s so scrumptious and bad for you!), but we do occasionally indulge when were out.  So what’s better than a revamped original?  Especially when the revamped version is much healthier!  Too good to be true?  Not in this case.

Baked Tempura Vegetables

Serves 4-6

2 cups brown rice flour

3 Tbsp. flax meal

4 tsp. baking powder

4 tsp. sesame oil

Pinch of salt

2 1/2 cups ice water

Various vegetables and tofu (broccoli, green beans, sweet potato, carrot, zucchini, onion, etc.)

Directions:

Preheat the oven to 500 F.

Cut and wash the vegetables.  Set on a paper towel to dry completely.

Combine the dry ingredients in a large bowl.  Whisk together until combined completely.  Spread part of the dry ingredients onto a platter or plate and drizzle in sesame oil, combine.

Add the cold water slowly, while whisking, until the flour takes on a thick batter like pancake batter.

Add the cut vegetables in to the batter then set onto a well greased baking sheet.  Bake for 10-12 minutes, or until lightly browned.

My favorite baked tempura vegetable was the onion!!!  I could have eaten baked battered onion for days!

** warning **  We set off our lovely, loud smoke alarm!!  **

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One Response to “Baked Tempura Vegetables”

  1. frugalveganmom February 6, 2011 at 7:46 pm #

    Wow that looks amazing, adding this post to my “recipes” favorites to try later!

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