Vegan Peixinhos da Horta with Romesco Sauce

Ingredients

• about 450 g Green Beans
• 1 cup Tempura Batter Mix (Vegan)
• 3/4 cup Water (Cold)
• 2 cups Oil (for frying)
• 1 cup Roasted Red Peppers (canned)
• 2 tbsp Tomato Paste
• 1 clove Garlic
• 1/2 tsp Smoked Paprika
• 1 tbsp Red Wine Vinegar
• 1/4 cup Almonds (slivered) OR Sunflower Seeds
• 2 tbsp Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a blender, combine the 1 cup Roasted Red Peppers, 2 tablespoons Tomato Paste, 1 clove Garlic, 1/2 teaspoon Smoked Paprika, 1 tablespoon Red Wine Vinegar, 1/4 cup Almonds (or Sunflower Seeds), and 2 tablespoons Olive Oil. Blend until the mixture is completely smooth. If the sauce is too thick, add a little water, a tablespoon at a time, until it reaches your desired consistency.
2. 2Wash the about 450 g Green Beans and trim off the ends.
3. 3In a medium bowl, add the 1 cup Tempura Batter Mix. Gradually whisk in the 3/4 cup Cold Water until you have a smooth, lump-free batter. The batter should be thick enough to coat the back of a spoon.
4. 4Pour the 2 cups Oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
5. 5Dip each trimmed green bean into the prepared tempura batter, making sure it is fully coated on all sides.
6. 6Carefully place the battered green beans into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 3 to 5 minutes, or until the batter is a light golden brown and looks crispy.
7. 7Using a slotted spoon, remove the fried green beans from the hot oil and place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the crispy vegan peixinhos da horta immediately with the prepared Romesco sauce.

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