Baked Vegetable Tempura Recipe

Baked Vegetable Tempura: Crispy, Light, and Full of Flavor!

Craving the crunch of tempura without the extra oil? Baked Vegetable Tempura gives you all the crispy, golden perfection you love, but in a lighter, healthier form. Fresh, vibrant veggies are coated in a light batter and baked to crispy perfection, offering a guilt-free indulgence that’s as satisfying as it is delicious.

This recipe is the perfect balance of crunch and flavor, with the natural sweetness of the veggies shining through. It’s the ultimate appetizer, side dish, or even a light main course that everyone will adore. Whether you’re vegetarian, vegan, or just looking to try something new, Baked Vegetable Tempura is a game-changer!

Why You’ll Love Baked Vegetable Tempura:

• Crispy & Light: You get all the crispy goodness without the greasy mess of traditional frying!
• Packed with Veggies: The dish is loaded with colorful, fresh vegetables—perfect for boosting your nutrient intake.
• Simple & Healthy: A quick and easy recipe that’s perfect for busy weeknights or serving at parties.
• Versatile: Pair it with your favorite dipping sauce for extra flavor, or serve alongside a main dish for a complete meal.
• Crisp Without the Guilt: Enjoy all the crunchy deliciousness without the heaviness of fried food.

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Ingredients

• Panko Breading:

• 2 cups panko bread crumbs

• salt to taste

• 2 eggs

• Vegetables:

• 1 cup broccoli florets

• 1 cup cauliflower florets

• 1 sweet potato, cut into 1/4-inch slices

• 1 small squash, cut into 1/4-inch slices

• 1 onion, sliced 1-inch thick and separated into rings

• 10 green beans, trimmed

• ¼ cup all-purpose flour

• Dipping Sauce:

• ½ cup soy sauce

• ¼ cup water

• 2 tablespoons rice vinegar

• 2 teaspoons white sugar

• 2 green onions, finely chopped

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Directions

• Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
• Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.
• Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven’t stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.
• Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.
• Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.

Ready for a light, crispy delight that’s bursting with flavor? Baked Vegetable Tempura will be your new favorite way to enjoy veggies—crispy, flavorful, and totally addictive!