Gluten Free Baked Tempura Vegetables with Soy Ginger Dipping Sauce
Servings: 6 people
Calories: 330kcal
Ingredients
- Baked Tempura Vegetables
- Gluten free nonstick cooking spray
- 1 (12.5 ounce) box Kinnikinnick gluten free panko style crumbs
- 1 teaspoon garlic powder
- 1 ½ teaspoons kosher or fine sea salt use divided
- 4 large eggs
- 1 teaspoon gluten free soy sauce
- 1 cup gluten free flour or rice, corn, or sweet rice flour
- 1 medium sweet potato peeled and either thinly sliced or cut into ½-inch thick sticks
- 4 small purple red, gold, or white potatoes, sliced about 1/8-inch thick
- ½ red onion sliced ¼-inch thick then separated into rings
- 6 ounces green beans ends trimmed
- 1 ½ cups broccoli florets
- Vegetable oil about ¼ cup, more or less - optional
Soy Ginger Dipping Sauce
- 6 tablespoons gluten free soy sauce
- 1 tablespoon honey
- ½ teaspoon sesame oil
- 2 teaspoons fresh ginger peeled and finely grated
Instructions
Baked Tempura Vegetables
- Preheat oven to 450 degrees. Spray 2 baking sheets liberally with cooking spray.
- Combine the panko crumbs with the garlic powder and 1 teaspoon salt and place in a shallow bowl or on a plate.
- Whisk the eggs with soy sauce and place in a shallow bowl.
- Combine the flour with ½ teaspoon of salt and place in a shallow bowl on on a plate.
- Dredge the vegetables in the flour, then dip into the egg, turning to coat, and finally into the bread crumb mixture, coating well. Place on prepared baking sheets.
- If desired, brush the vegetables with some oil. Bake for 10 – 15 minutes or until browned and the vegetables are tender. Serve warm with the dipping sauce.
Soy Ginger Dipping Sauce
- Combine all ingredients and mix well. Serve in a small bowl alongside the vegetables.
Nutrition
Calories: 330kcal | Carbohydrates: 61g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 1953mg | Potassium: 889mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3635IU | Vitamin C: 41.2mg | Calcium: 172mg | Iron: 7.1mg