Tempura Beet Rollatini With Balsamic Gastrique

Name: Tempura Beet Rollatini With Balsamic Gastrique
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Japanese, Asian
Ingredients: 473 milliliters balsamic vinegar; 118 milliliters thick cashew cream (cashew cream(regular and thick)); 1 Tbsp fresh chives, minced; 1 teaspoons dried granulated onion; 6 servings fresh ground black pepper; 1 lemon, juice of; 2 teaspoons nutritional yeast flakes; 1 large red beet, scrubbed; 6 servings sea salt; 59 milliliters sugar; 227 grams firm tofu, pressed well in a towel to remove most of moisture; 6 servings vegetable oil; 59 milliliters white balsamic vinegar; 2 teaspoons white miso; 237 milliliters tempura mix (vegan if possible)

Tempura Beet Rollatini With Balsamic Gastrique is a gluten free and vegetarian hor d'oeuvre. One serving contains 341 calories, 4g of protein, and 23g of fat. This recipe serves 6. A mixture of juice of lemon, nutritional yeast flakes, balsamic vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes.