Fun Guy oyster mushrooms, zucchini, roasted carrots, red beet hummus, vegan Ras El Hanout aioli

In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water while stirring until the batter is smooth and slightly thick.

Mix Ingredients

Clean and slice the zucchini into thin rounds and cut the carrots into thin sticks. Clean the oyster mushrooms by gently wiping them with a damp cloth.

Slice the Vegetables

Combine the cooked beets, chickpeas, tahini, lemon juice, garlic, olive oil, and salt in a food processor. Blend until smooth and creamy. Adjust seasoning if necessary.

Blend Hummus

In a bowl, mix the vegan mayo, Ras El Hanout, lemon juice, and garlic powder until well combined. Set aside.

Mix Aioli

In a deep frying pan, heat vegetable oil over medium-high heat until hot.

Heat Oil

Dip the prepared vegetables into the tempura batter, allowing excess batter to drip off. Carefully place them in the hot oil and fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Dip and Fry

Serve the tempura fried veggies hot with red beet hummus and vegan Ras El Hanout aioli for dipping.

Plate and Enjoy

all-purpose flour

cornstarch

tempura fried veggies (vegan)

Recipe information

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