Vegan Battered Vegetables

Name: Vegan Battered Vegetables
Ingredients: BATTER; 75 g FREEE Chickpea Flour; 0.5 tsp FREEE Bicarbonate of Soda; 125 ml water; BATTERED VEGETABLES; 300 g vegetables of your choice; oil

Vegetables such as courgette, aubergine, asparagus and sweet potato are good for battering. Serve hot with a squeeze of lemon juice, tomato sauce or mayonnaise for an appealing and nutritious supper.

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Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts

Vegetarian, Vegan, Without crystal sugar

Ingredients

BATTER
75g FREEE Chickpea Flour
½ tsp FREEE Bicarbonate of Soda
125ml water
BATTERED VEGETABLES
300g vegetables of your choice
oil

Batter

Sieve the chickpea flour and bicarbonate of soda into a large bowl and mix them together.
Add half the water and stir to bring together a smooth thick paste.
Stir in the remaining water.

Battered Vegetables

Line the baking tray with a few pieces of kitchen towel and set aside.
Chop the chosen vegetables into chunks no bigger than 4cm/1½” in any direction.
Put some water into a saucepan and bring to the boil.
Add the vegetables and cook for 2-4 minutes.
Remove from the heat, drain and dry the vegetables with kitchen paper.
Put some oil in a frying pan over a medium heat.
Dip the vegetables into the batter, shake off any excess and slowly slide it into the hot pan.
Cook over a medium heat turning the vegetables until golden on all sides. About 4 - 10 minutes depending on the size of vegetable and the heat.
OR cook batter covered vegetables in a deep fat fryer according to the manufacturer’s instructions.
Remove cooked vegetables to the prepared baking tray and keep warm.
Repeat with remaining vegetables.