Tempura Beet Rollatini With Balsamic Gastrique

May 09, 2023May 9, 20230 2
Tempura Beet Rollatini With Balsamic Gastrique: Delicious vegan recipe made with beet, tofu, and cashew cream
in Vegan

Prep

40 min

Cook

20 min

Ready In

60 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 large red beet , scrubbed
1/4 cup white balsamic vinegar
8 ounces firm tofu , pressed well in a towel to remove most of moisture
1 1/2 teaspoons nutritional yeast flakes
1/2 teaspoon dried granulated onion
1/2 lemon , juice of
1/2 cup thick cashew cream ( Cashew Cream ( Regular and Thick ) )
1 1/2 teaspoons white miso
sea salt
fresh ground black pepper
1 cup tempura mix ( vegan if possible )
1 tablespoon fresh chives , minced
vegetable oil
2 cups balsamic vinegar
1/4 cup sugar

Nutrision Information

Servings Per Recipe
6
Calories
320
Sugar
18g
Fat
16g
The Tempura Beet Rollatini With Balsamic Gastrique is a vegan recipe that combines the sweet and earthy flavor of roasted beets with the tangy flavor of balsamic vinegar. The tofu filling is creamy and nutty, complementing the beets perfectly. The tempura batter adds a crunchy texture to the dish with minimal oil, making it a healthy and satisfying option for lunch or dinner. This recipe is perfect for those who are looking for a vegan alternative to traditional Italian rollatini, and it can be enjoyed by all types of eaters.

Instructions

1.Preheat the oven to 375°F.
2.Cut the beet into thin slices and place them onto a baking sheet. Roast in the preheated oven for 15-20 minutes until cooked through.
3.While the beets are cooking, make the tofu filling.
4.Finely crumble the tofu and mix it with the nutritional yeast, granulated onion, lemon juice, cashew cream, white miso, salt, and pepper until well combined.
5.In a separate bowl, mix the tempura mix with enough water to make a thick batter consistency.
6.Take each roasted beet slice and spread a few tablespoons of the tofu filling onto it. Roll it up into a spiral and secure with a toothpick.
7.Dip each beet rollatini into the tempura batter, coating well.
8.Heat some vegetable oil in a frying pan over medium-high heat. Fry the beet rollatini in the hot oil until golden brown on all sides.
9.For the balsamic gastrique, combine the balsamic vinegar and sugar in a small saucepan. Bring to a simmer and cook until thickened.
10.Serve the hot beet rollatini with the thickened balsamic gastrique drizzled on top.

PROS

This vegan recipe is high in protein and nutrients, as it contains tofu, cashew cream, and beets.

The tempura batter adds a crunchy texture to the dish with minimal oil.

The balsamic gastrique adds a tangy and sweet flavor to the beet rollatini.

CONS

The preparation time for this dish can be a bit long, as you need to roast the beets, make the tofu filling, and fry the beet rollatini.

Beets can be messy to work with, as they can stain your hands and clothes.

HEALTH & BENEFITS

Beets contain dietary fiber, vitamins, and minerals that can help improve digestive health and reduce inflammation.
Tofu is a good source of protein and low in saturated fat, making it a great meat alternative for vegetarians and vegans.
Cashew cream is a healthier alternative to dairy cream, as it is low in cholesterol and contains healthy fats.
The balsamic vinegar in the gastrique can help regulate blood sugar levels and improve digestion.

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