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Vegetable tempura

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Vegetable tempura

Method

For the pickle brine

  • In a pot add the sugar, the vinegar, the coriander, the chili flakes, salt, and transfer over high heat.
  • Let it come to a boil until the sugar melts.
  • At the same time, cut the zucchini and the carrot into 1 cm thin rounds and add them into a bowl.
  • Cut the broccoli and the cauliflower into small florets and add them to the bowl with the other veggies.
  • Add the vegetables into the pot and let them come to a boil.
  • Transfer the whole mixture into a bowl and cover with plastic wrap. Make sure that the plastic wrap touches the vegetables so that they will remain submerged into the brine.
  • Refrigerate for 2-3 hours until chilled and marinated.
  • Drain the vegetables and add them into a baking pan along with the corn starch. Toss to coat.

For the tempura

  • Place a frying pan with the sunflower oil over medium heat.
  • In a bowl add the corn starch, the flour, the vegetable bouillon powder, and mix.
  • Add the ice-cold club soda and whisk until there is a nice batter.
  • Dip the vegetables into the tempura batter and transfer to the hot oil.
  • Fry in batches for 1-2 minutes, until they are golden and crispy. Remove and place on paper towels.

To serve

  • In a bowl add the yogurt, the paprika, the curry, the lime juice, the vegetable bouillon powder, and mix.
  • Serve the vegetables with the yogurt sauce, the sweet and sour sauce, and coriander.

Tip

Alternatively, for the pickled veggies, simmer the vegetables with the brine in the pot for 10-15 minutes and set aside to cool, or add the vegetables into the cold brine and refrigerate for 12 hours!

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Nutritional
Chart

Nutrition information per portion

163
Calories (kcal)
8 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

2.8
Total Fat (g)
4 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

1.0
Saturated Fat (g)
5 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

30.0
Total Carbs (g)
12 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

18.0
Sugars (g)
20 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

2.9
Protein (g)
6 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.4
Fibre (g)
6 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.19
Sodium (g)
3 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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