Gluten Free Baked Tempura Vegetables Recipe

Gluten Free Baked Tempura Vegetables with Soy Ginger Dipping Sauce

I was told recently by someone that these can’t really be called “tempura vegetables” because they are not coated with batter (typically made with wheat flour) and deep-fried in oil.

OK, I concede that point. Perhaps they are not technically tempura vegetables. But if you are looking for something lighter, not deep-fried in oil, that is crunchy and delicious, then this is the recipe for you!

I like the idea of baking my “tempura” vegetables over frying for a couple reasons – first of all, it’s kind of a pain to fry things – all that hot oil splashing up in the kitchen, threatening to burn you… Secondly, I am certain these baked babies have to be better for you than the fried version.

For this tasty treat, I took a bunch of veggies I had on hand, cut them up, coated them first in gluten free flour (you could use just rice or corn flour instead), then in lightly beaten eggs seasoned with a bit of soy sauce, and finally I coated them in some seasoned gluten free panko style bread crumbs (Kinnikinnick). Then I baked them for just about 10 minutes.

The first time I made them, I lightly sprayed them with gluten free non-stick cooking spray before popping them in the oven. They were delicious but not as brown as I would have liked. So for my second batch I drizzled them with oil before baking – I added more fat and calories but I liked them better. If you are concerned about fat and calories, the spray is just fine! I am listing in the recipe the veggies I used but feel free to use what you like; just cut them sort of uniformly so they cook evenly.

I served mine with a soy ginger dipping sauce. And I devoured them. And by the way, the person who told me they weren’t really tempura devoured them too.

Just sayin’.

Gluten Free Baked Tempura Vegetables

4.58 from 7 votes
Gluten Free Baked Tempura Vegetables Recipe
Print Recipe

Gluten Free Baked Tempura Vegetables with Soy Ginger Dipping Sauce

Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Appetizer
Cuisine: Japanese
Servings: 6 people
Calories: 330kcal
Author: Carol Kicinski

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

Nutrition Facts
Gluten Free Baked Tempura Vegetables with Soy Ginger Dipping Sauce
Amount Per Serving
Calories 330 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 109mg36%
Sodium 1953mg81%
Potassium 889mg25%
Carbohydrates 61g20%
Fiber 9g36%
Sugar 6g7%
Protein 13g26%
Vitamin A 3635IU73%
Vitamin C 41.2mg50%
Calcium 172mg17%
Iron 7.1mg39%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Dairy Free Gluten-Free Gluten-Free Recipes Japanese Kinnikinnick Party Tempura Vegetables
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  1. Sarah L
    December 1, 2015

    I don’t care what you call it. I want some.

  2. Pingback: Gluten Free Baked Tempura Vegetables with Soy Ginger Dipping Sauce | Healthy Foods

  3. Pingback: Gluten Free Crispy Chicken Wings Recipe | Simply Gluten Free

  4. LILLIA LEPAK
    August 13, 2020

    Could you use crushed gf cracker instead of panko? Looks tasty!

    1. Carol Kicinski
      August 13, 2020

      I’ve never tried it but yes, that should work. Crushed crackers are usually a good panko substitute!

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