'A rallying cry out to our Mushroom Mafia! Tempura is a fun party food appetizer that is easy to pass around to guests. In this recipe, Chef Chad Sarno shows you how to make a vegan tempura batter that can be used for almost any vegetable. Most tempura batter uses egg—this easy plant-based recipe does it without! You can use any ‘shrooms you can get your hands on for this light and crispy Japanese appetizer. Adding soda water to your batter gives your tempura a lighter, delicious, delicate crunch. Always a crowd pleaser. Dipping sauce essential—sriracha mayo is a winner if you’re going for a kick! Stay tuned for more videos from the Wicked Party Food series! Full recipe below! SUBSCRIBE ▶︎ http://bit.ly/WickedHealthyYouTube If you\'re looking for some more plant-powered recipes, check out our massive recipe archive here. Use the search thingy and see what you come up with ▶︎ https://wickedhealthyfood.com/ FOLLOW WICKED HEALTHY: Wicked Instagram ▶︎ http://bit.ly/WHInsta Chad\'s Instagram ▶︎ http://bit.ly/ChadSarnoIG Derek’s Instagram ▶︎ http://bit.ly/DerekSarnoIG WH Facebook ▶︎ http://bit.ly/WickedHealthyFacebook In the U.K. get your groceries from Tesco ▶︎ http://bit.ly/WickedKitchenTESCOplc The Wicked Healthy Cookbook ▶︎ http://bit.ly/WHCookbook ********************************************************** MUSHROOM TEMPURA INGREDIENTS 1 cup all purpose flour or gluten-free flour 1/4 cup corn starch 1 TBSP toasted black sesame seeds Pinch sea salt 1 cup soda water Mushrooms of choice or other vegetables High-heat cooking oil, suitable for frying Green onion, chopped for garnish Sriracha mayo INSTRUCTIONS Preheat at least 2 inches of fry oil in pot, until it shimmers. Place dry ingredients in mixing bowl and stir together until combined. Slowly add soda water and whisk until you achieve a thinner, crepe-like batter. Slice mushrooms or vegetables. Dip vegetables in batter, shaking off excess. Using tongs, place one dipped mushroom in a pot of oil to see if it is hot enough. The mushroom should take about 2 minutes to fry, creating a crispy, See-through crust around the vegetable. If this occurs, remove this mushroom from oil and place on paper towel on a plate to cool. Repeat process for the other mushrooms. When mushrooms are cool to touch, garnish with green onions and serve with sriracha mayo. Did you make this recipe? Tag @wickedhealthy on Instagram and hashtag it #eatwickedfoods'
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