February 18, 2013 February 18, 2013/ Morgan
New video! Yay! Check out my rockstar hairdo and see how I make these veggies – while it is super simple I give a few extra tips and show you how to make this dipping sauce!
I love vegetables prepared in all sorts of ways – very plain and steamed, thrown into a soup, in a stir-fry, on a sandwich, whatever really. I don’t do fried anything any longer now that I am Plant Strong but I was still missing that yummy crunchy coated taste you get from tempura vegetables. I started playing around and made at least 25 batches of these baked tempura vegetables.
They are beer battered (because that’s what tasted the BEST but I did try it without and will leave it up to you to decide) and they are flavored with some sriracha (also, optional if you are terrified of it – I guess!!)
Other than sriracha and beer you’re just going to need some rice flour. Brown rice flour or white rice flour will do. Oh and some tamari for flavor. See? Use the tamari and a good gluten-free beer and now you’re good to go, celiacs!
Recipe notes…
*You can use brown rice or white rice flour but I do NOT recommend regular wheat flour. It turns out kind of gluey. Rice flour will be more crisp like you want!
*You can substitute club soda for the beer if you want.
Baked Tempura Vegetables
- 1/2 cup + 1 Tablespoon brown rice flour
- 1/2 cup beer
- 2 Tablespoons tamari or soy sauce
- 1/2 teaspoon baking powder
- 1/2 teaspoon to 2 Tablespoons sriracha (depending on your tastes!)
- A variety of cut up veggies – mushrooms, onions, broccoli, cauliflower, potato, sweet potato, green beans, asparagus, carrots, zucchini, any squash, etc. Slice thin or cut into bite sized pieces if they are hard to slice like broccoli or cauliflower.
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Mix the rice flour, beer, tamari, baking powder and sriracha together until smooth. Dip each vegetable piece into the batter and shake off the excess. Place onto the parchment lined baking sheet making sure to leave room between the vegetables.
Once your tray is filled put it in the oven and bake for 15 minutes.
Remove from the oven and take the parchment paper off the pan so that it can cool faster. I usually wait for about 30 seconds to a minute to pull off the vegetables so that they can cool slightly.
These are best eaten right away though so don’t let them cool too long! Serve with your favorite dipping sauce (I make one in the video that is really simple!)
Nutritional information per serving : Serving size: 1/4th of the batter mixture – does not include the vegetables (I know, that’s not the easiest to figure out but make all of it and split into portions!)
2 WWPointsPlus, 87 calories, 0.6g total fat, 0mg cholesterol, 16.9g carbohydrates, 1g fiber, 0.3g sugar, 1.6g protein
February 18, 2013/ Morgan/ 
