Tempura Beet Rollatini With Balsamic Gastrique

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• 1 large red beet, scrubbed
• 1/4 cup 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 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

Recipe

• 1 place the beet in a pan and cover with water. add vinegar, and bring to a boil. cook until tender when pierced with a fork, about 40 minutes. place the tofu, nutritional yeast, onion, lemon juice, cashew cream, miso paste, 1/2 teaspoons salt, and 1/8 teaspoons pepper in a food processor and blend until the mix has the texture of ricotta cheese.
• 2 in a small bowl, prepare the tempura batter according to the package directions, then fold in chives, 1 teaspoons salt, and 1/4 teaspoon pepper.
• 3 hold the cooked beet under cold running water until it's cool. peel the skin. slice the beet paper thin on a mandoline(a cheese slicer may work too). dry the slices with paper towels and season on both sides with salt and pepper. spread a small mounded strip of the tofu ricotta mixture on one end of each beet slice and roll up, using a dab of the ricotta mixture to hold the roll closed if needed.
• 4 pour 2 inches of the oil into a large, heavy pot and heat to 375*f. holding a roll together, dip in the tempura batter, coating completely, and carefully lower into the oil. fry the rolls, a few at a time to avoid crowding the pot, until well browned and crisp, about 2 minutes.
• 5 remove to a pan or plate lined with paper towels and set aside in a warm oven until all the rolls are fried.
• 6 serve hot, drizzled with the balsamic gastrique.
• 7 to make the gastrique, in a small sauccepan over medium high heat, stir together the vinegar and sugar. cook until syrupy and reduced by two thirds, about 15 minutes.