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ShareVegetable Tempura with Honey-Mustard Sauce
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 409
- Protein(gm): 15
- Carbohydrate(gm): 57
- Fat, total(gm): 15
- Cholesterol(mg): 107
- Saturated fat(gm): 2
- Dietary Fiber, total(gm): 8
- Sugar, total(gm): 13
- Vitamin A(IU): 777
- Vitamin C(mg): 36
- Sodium(mg): 673
- Calcium(DV %): 162
- Iron(DV %): 4
- Vegetables(d.e): 1
- Starch(d.e): 2
- Fat(d.e): 2
Diabetic Exchanges
- Nonstick cooking spray
- 1 1/2 cups panko crumbs (Japanese-style bread crumbs)
- 1/4 teaspoon salt
- 1 1/2 cups cauliflower flowerets
- 1 1/2 cups small fresh mushrooms, stems removed
- 1 medium sweet potato, peeled and cut into 31/2-inch strips
- 1 small zucchini, sliced 1/4 inch thick
- 1 small red onion, sliced 1/2 inch thick and separated into rings
- 1 cup green beans
- 1 cup sugar snap peas
- 1/4 cup all-purpose flour
- 2 slightly beaten eggs
- 2 tablespoons margarine or butter, melted
- 1 recipe Honey-Mustard Sauce
1. Coat a 15 x 10 x 1-inch baking pan with cooking spray; set aside. In a medium bowl combine panko crumbs and salt. 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, then into the panko crumb mixture to coat.
2. Place the vegetables in a single layer in the prepared baking pan. (Vegetables may be prepared ahead. Cover and refrigerate for up to 3 hours.) Drizzle the vegetables with melted margarine.
3. Bake, uncovered, in a 450 degrees degree oven for 9 to 11 minutes or until vegetables are golden brown, gently stirring twice. Serve immediately with Honey-Mustard Sauce. Makes 4 to 6 servings.
- 1 cup Dijon-style mustard
- 2 tablespoons honey
Honey-Mustard Sauce: 1. In a small bowl, stir together Dijon-style mustard and honey.
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