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Vegan Battered Vegetables

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.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar


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

Battered Vegetables

  1. Line the baking tray with a few pieces of kitchen towel and set aside.
  2. Chop the chosen vegetables into chunks no bigger than 4cm/1½” in any direction.
  3. Put some water into a saucepan and bring to the boil.
  4. Add the vegetables and cook for 2-4 minutes.
  5. Remove from the heat, drain and dry the vegetables with kitchen paper.
  6. Put some oil in a frying pan over a medium heat.
  7. Dip the vegetables into the batter, shake off any excess and slowly slide it into the hot pan.
  8. 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.
  9. OR cook batter covered vegetables in a deep fat fryer according to the manufacturer’s instructions.
  10. Remove cooked vegetables to the prepared baking tray and keep warm.
  11. Repeat with remaining vegetables.


saucepan, frying pan, baking tray, kitchen paper and mixing bowl

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