Baked Vegetable Tempura Recipe | EatingWell

https://www.eatingwell.com/recipe/264099/baked-vegetable-tempura/

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Recipe Summary

Active:

30 mins

Total:

40 mins

Servings:

10

Nutrition Profile:

• Low-Calorie
• Dairy-Free
• Egg Free
• Gluten-Free
• Vegetarian
• Nut-Free
• Soy-Free

Nutrition Info

Ingredients

Ingredient Checklist

• Nonstick cooking spray
• 2 eggs
• 1 ½ cups panko (Japanese-style) breadcrumbs
• ¼ teaspoon salt
• 1 ½ cups cauliflower florets
• 1 ½ cups small fresh mushrooms, stems removed
• 1 medium sweet potato, peeled and cut into 3x1/2-inch strips
• 1 small zucchini, cut into 1/4-inch-thick slices
• 1 small red onion, cut into 1/2-inch-thick slices and separated into rings
• 1 cup fresh green beans
• 1 cup sugar snap peas
• ¼ cup all-purpose flour
• 2 tablespoons butter or margarine, melted 
  

Honey-Mustard Sauce:

• 1 cup Dijon-style mustard
• 2 tablespoons honey

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365 Everyday Value® Unsalted Butter

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Walmart
18201 Wright St
OMAHA, NE 68130

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Directions

Instructions Checklist

• Step 1

  Preheat oven to 450 degrees Fahrenheit. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow bowl, beat eggs with a fork. In a medium bowl, combine panko bread crumbs and salt.

• Step 2

  In a large bowl, toss the vegetables in flour, shaking to remove any excess flour. Dip the vegetables, a few at a time, into the eggs; dip into the panko crumb mixture to coat. Place the vegetables in a single layer in the prepared baking pan.

• Step 3

  Drizzle the vegetables with melted butter. Bake for 9 to 11 minutes or until vegetables are golden brown, gently stirring twice.

• Step 4

  Meanwhile prepare Honey-Mustard Sauce: In a small bowl, stir together Dijon-style mustard and honey. Serve immediately vegetable tempura.

Tips

To make ahead: Prepare as directed through step 2. Cover and chill for up to 3 hours. Honey-Mustard Sauce may be prepared ahead. Cover and chill for up to 3 days. Stir before serving.

Nutrition Facts

Serving Size: 1 Cup Vegetables And 2 Tablespoons Sauce

 

Per Serving:

 

148 calories; protein 9.4g; carbohydrates 23.1g; dietary fiber 2.2g; sugars 6.2g; fat 4.1g; saturated fat 1.6g; cholesterol 48.8mg; vitamin a iu 2134.1IU; vitamin c 14.6mg; folate 34.1mcg; calcium 65.8mg; iron 1.5mg; magnesium 14.2mg; potassium 243.5mg; sodium 702.1mg. 

Exchanges: 

2 Vegetable, 1 Starch, 1/2 Fat