Crispy Vegan Tempura
Ingredients: 2 cups of chopped vegetables - I used: red pepper, onion, zucchini, yellow squash ¾ cup cold club soda ¾ cup rice flour salt canola oil or other high heat neutral oil
Mustard Dipping Sauce: 1 ½ teaspoon mustard powder 3 tablespoons mirin 1 tablespoon low sodium gluten free tamari
Ingredients continued: 2 teaspoons toasted sesame oil 1 teaspoon ume plum vinegar 2 tablespoons amber coconut nectar
Mix club soda, rice flour and salt. Dip chopped vegetables in batter. Heat oil in a pan. Oil is ready when it reaches 350°, or when a pinch of batter sizzles.
Fry the vegetables, a few at a time to keep the oil hot, turning after they look crispy. The vegetables are done when they are golden and crispy.
Click to get the recipe @ createmindfully.com