Vegetable Tempura at a sushi place is a sinful indulgence that delights my taste buds. However, on the journey of optimal health, dipping into deep fried veggies is not the wisest action. On the days, I am looking to make better choices and to trick my family and friends into eating healthy, raw and vegan vegetable tempura makes a splash at my table. You have got to try this tasty and crispy dish. Be prepared to be sinfully happy!
First you need to grab vegetables that you want to nom nom nom nom nom. I like onions, broccoli, and cauliflower for this recipe but you can try most veggies. Get them chopped and pretty for their batter bath.
For the batter, blend the following ingredients until you achieve a smooth consistency:
1 cup of soaked sunflower seeds
1 clove of garlic (more if you love garlic!!)
2 tbsp of nutritional yeast
pinch of oregano
pinch of cayanne
squeeze of lemon
pinch of Himalayan sea salt
Taste the batter and add more of any ingredient as you need to make your taste buds happy.
In a bowl, mix the veggies with batter until the veggies are totally coated. Spread the veggies evenly on a dehydrator tray. Set your dehydrator tray to 105 degrees and leave your tempura veggies for about 12 hours or until you have achieved a crispy outside and a softened veggie. You can also use your oven at a higher temperature for a shorter time. The enzymes may not survive but it will taste awesome.