Celebrate National Tempura Day with this baked alternative recipe!
2 portobello mushrooms, cut into 1/2-inch slices or 1 cup cremini mushrooms, halved
2 cups bread crumbs
1 cup broccoli florets
1/2 yellow onion, cut into 1/2-inch thick rings
1 cup zucchini, cut into rounds or 4-inch spears
1-2 tablespoons olive oil, for brushing (optional)
Soy sauce for dipping
3 tablespoons ground flax meal
1 cup water
1/2 teaspoon baking powder, sifted
1. Preheat the oven to 450 degrees F. Lightly oil a baking tray or cookie sheet. Prepare the vegetables and set aside.
2. Prepare the batter: Blend the flax meal, water, and baking powder for about 10 seconds. Pour the batter into a deep bowl. Place the bread crumbs in a separate deep bowl.
3. Toss the mushrooms around in the batter with a spoon or your hands. Remove them one by one, quickly shaking off the excess batter, and place them in the bread crumbs. When they are all in, swirl the bowl around a bit and use your hands to get them coated in crumbs. Transfer to the prepared baking tray and repeat the process with the broccoli, onion, and zucchini.
4. If you desire crunchier veggies, use a pastry brush to lightly coat oil on the tops of the vegetables. Use a dabbing motion rather than a stroke so as not to brush away the batter (you may even wish to drizzle the oil instead). Bake for 10 to 12 minutes, or until the vegetables are tender.
Opting for healthier alternatives like baked tempura instead of fried will provide better benefits and way less fat. Maintaining a healthy diet will help you qualify for health insurance. Good health means good access to healthcare. Contact Cosmo Insurance Agency to get insured today!