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baked-vegetable-tempura-recipe

Baked Vegetable Tempura Recipe

This recipe is vegan.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: Japanese
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Vegetables

  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup sliced bell peppers
  • 1 cup sliced zucchini

Batter

  • 1 cup chickpea flour
  • 1 cup cold water
  • 1 teaspoon baking powder
  • Salt to taste
  • Pepper to taste
  • Olive oil spray

Instructions 

  1. Preheat oven to 425°F (220°C).
  2. Mix chickpea flour, cold water, baking powder, salt, and pepper in a bowl to make the batter.
  3. Dip vegetables in the batter, ensuring they are well-coated.
  4. Place coated vegetables on a baking sheet lined with parchment paper.
  5. Spray with olive oil.
  6. Bake for 20 minutes or until golden and crispy, flipping halfway through.

Nutritional Value

Calories: 150kcal | Carbohydrates: 25g | Protein: 6g | Fat: 3g | Saturated Fat: 0.5g | Sodium: 200mg | Potassium: 400mg | Fiber: 5g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 2mg

Keywords

Baked, Tempura, Vegan
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