Crisp. Delicate. Delicious.
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
(Printable Recipe)
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.
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.
Awesome! I haven't had tempura in sooooo long!
ReplyDeleteWow, you did an incredible job with this recipe! Not an easy one to tackle I would think.
ReplyDeleteThis sounds marvelous! I used to love tempura--haven't had it in ages. And that pizza in the previous post looks amazing. (I think I'm a little dense--can't figure out how that Super Peel actually does it--but I'll take your word for it!).
ReplyDeleteThanks so much for your comment on my blog! I find that I'm turning to GF foods more and more (even though I'm not celiac), just because they are kinder to the system and I find I eat more whole grains (rather than flours) that way. But I think I may need to try out your pizza anyway, it looks so good ;).
ATxVegn - time to change that! You'll love it - it's easy and delish!
ReplyDeleteAlisa - thank you thank you thank you! It was initially unclear as to whether I could come up with a good recipe, but with some research and a well-fitting thinking cap, it came out great on the first try! I humbly admit to being very pleased:).
Ricki - thank you - glad for your visit. Stay tuned, there's lots more where those recipes came from With a big focus, like you, on whole grains. It's definitely the way to go!
~Ellen
Yum! I love tempura and this sounds so much healthier and my husband can actually enjoy it with me.
ReplyDeleteThis sounds really good! I often get cravings for tempura, but have never tried to make it. Now I know how. Thanks for the recipe!
ReplyDeleteActually to tell you the truth I have never ever tried making tempura. Have had it on few occasions at vegan restaurants but you make it appear so uncomplicated that I am tempted to try it out - more so for the gluten free tag. Thanks.
ReplyDeleteThanks for the Gluten free vegan tempura recipe. Last summer I ate them at a party and has been looking for an authentic recipe ever since. Now I will be able to make them myself. Thanks again.
ReplyDelete