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.

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