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 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 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 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. 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. 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