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Baked Tempura Vegetables

Baked Tempura Vegetables

Baked Tempura Vegetables

Baked Tempura Vegetables


4 whole Egg Whites

2 cups Panko Crumbs

1 teaspoon Vegetable Seasoning

1 whole Yam, Peeled And Cut Into Thick Matchsticks

2 cups Broccoli Flowerettes, Cut Into Chunks

2 cups Button Mushrooms, Stemmed

1 bunch Asparagus, Trimmed

1 whole Zucchini, Cut Into 1/2 Inch Rounds

⅓ cups All-purpose Flour

1 Tablespoon Olive Oil


Preheat oven to 400ºF.

Coat a 9 x 15″ baking pan with nonstick cooking spray and set aside.

In a shallow dish, beat egg whites with a fork. In a medium bowl, combine panko bread crumbs and vegetable seasoning. 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 egg whites, then dip into the panko crumb mixture to coat.

Place the vegetables in a single layer in the prepared baking pan. Drizzle the vegetables with olive oil.

Bake for about 10 minutes or until vegetables are golden brown, gently stirring twice.

Serve with low-sodium soy sauce or other Asian sauce of choice for dipping.

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