Tempura, gluten free, vegan. Not deep-fried, more like sauteed. And really easy to create in your very own kitchen.
We ate it along with Spicy Tempeh Sushi, a recipe I posted here. If you click on the link, notice the update I posted as well, as I made some minor changes to the original adapted recipe.
Use any veggies you have in your frig. The batter below was completely used up with the following veggies: 1/2 small peeled & sliced sweet potato, 1/2 small sliced white onion, 4 stalks asparagus (tough ends discarded, remaining asparagus stalks cut into three pieces each), 12 green beans, 3 medium-sized cauliflower florettes, and 6 button mushrooms (quartered).
Gluten Free Vegan Vegetable Tempura
1 cup chickpea flour (or sub in your choice of gluten free flour)
1/2 cup cornstarch
1/2 cup white rice flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 cup cold water
vegetables (for example, broccoli, carrot, mushroom, green bean, cauliflower etc.)
vegetable oil for frying (I used grapeseed)
Whisk the chickpea flour, cornstarch, white rice flour, baking powder, baking soda, and salt in a medium-sized bowl. Gradually pour in the cold water to make a batter, whisking to combine all the ingredients.
Heat vegetable oil in a large saute pan (use enough to coat the bottom) until a small bit of batter tossed in sizzles. That’s how you can tell the oil is ready.
Using a tongs, pick up a “nest” (small group) of veggies and dip into the batter, allowing excess batter to drip back into the bowl.
Place into the hot oil. Turn over when the edges begin to crisp. The tempura “nests” are done when they have turned golden brown and crisp. Drain on paper towels and serve with dipping sauce.
1/4 cup wheat-free tamari
1/4 cup water
1 tsp mirin (optional)
one minced garlic clove
1 tsp grated fresh ginger
1 tsp agave syrup (or your choice of sweetener)
Combine dipping sauce ingredients. Add more water if you find it too salty.
Lick your fingers when finished. You will want to, trust me.