Source:
Tina Dawson
Food Blogger
Love is in my Tummy
Yield: 22 blossoms
Squash blossoms stuffed with a mint-flavored potato and soya chunks (a soy-based textured vegan protein/TVP) stuffing, dipped in a light, almost tempura-like chickpea flour batter and deep-fried.
Read Tina's full post, along with more photos, here.
For the Stuffing
For the Batter
Prepare the Squash Blossoms
Prep the Soy Chunks
Make the Stuffing
Stuff the Blooms
Prepare the Batter
Fry