Learn how to make simple vegan tempura stuffed courgette flowers. Follow these easy steps to make beautiful Japanese-style treats that are great for nibbles or a veggie main course. Recipe by Rose Kitchen Chronicles
Preparation time: 40 minutes
Ingredients
Filling:
70g Himalayan salt pili nuts
1 probiotic (prepared for cheese mixture, left to sit for 48 hours before mixing in rest of ingredients)
S&P
1 TBSP Rosemary
1/4 cup roughly chopped Macadamia nuts
1 TBSP Oregano
1/2 TBSP Truffle oil
Tempura:
1 part sparkling water to 1 part GF flour (1/2 cup will do)
Salt
Dressing:
1 TBSP Manuka honey
2 TSP Dijon mustard
1 TBSP Veg oil
TSP Cider vinegar
S&P
Instructions:
Mix together the filling ingredients. Rinse the courgette flowers and stuff them with filling. Prepare tempura by mixing water with flour and salt. Coat stuffed courgette flowers in the tempura fry in vegetable oil. Finalise by adding dressing. Bon Appétit
