For an extra light and crispy tempura, use a combination of all-purpose flour and rice flour. Ensure the oil temperature remains consistent throughout the frying process for best results. Serve with your favorite dipping sauce, such as a mixture of soy sauce, grated daikon radish, and ginger.
Vegan Tempura Veggies
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PREP TIME10 mins
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COOK TIME2 mins
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TOTAL TIME12 mins
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SERVING4 People
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VIEWS13
Delight in crispy, golden perfection with these ethereal Vegan Tempura Veggies. A symphony of textures and flavors, this dish transforms simple vegetables into an elegant culinary experience, entirely plant-based and utterly irresistible.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Fiber5 g
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Protein7 g
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Saturated Fat1 g
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Sodium45 mg
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Sugar4 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Tempura Batter: Fill a large bowl with ice cubes. In a separate, smaller bowl, whisk together the flour and arrowroot powder. Place the smaller bowl over the ice bath to keep the batter cool. Gradually pour in the ice water, whisking gently until just combined. Avoid overmixing; a few lumps are perfectly acceptable. (Prep time: 15 minutes)
02
StepHeat the Oil: Pour vegetable oil into a deep-fryer or a large, heavy-bottomed saucepan. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a thermometer to ensure accurate temperature. (Heating time: 10 minutes)
03
StepTempura-Fry the Vegetables: Working in batches, dip each vegetable piece into the tempura batter, ensuring it's lightly coated. Carefully lower the battered vegetables into the hot oil, avoiding overcrowding. Fry for 2-3 minutes, or until golden brown and crispy. (Frying time per batch: 2-3 minutes)
04
StepDrain and Serve: Remove the tempura vegetables from the oil using a slotted spoon or tongs. Place them on a wire rack lined with paper towels to drain excess oil. Serve immediately while hot and crispy.
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RECIPE REVIEWS
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Josefina Von
Jun 30, 2025My kids loved this! It's a great way to get them to eat more vegetables.
Marquis Kub
Jun 27, 2025I added a pinch of baking soda to the batter, and it made it even lighter and airier.
Eloisa Huels
Jun 24, 2025I substituted rice flour for the all-purpose flour to make it gluten-free, and it worked perfectly!
Catalina Hickle
Jun 24, 2025The instructions were easy to follow, and the tips were really helpful. I especially appreciated the suggestion to use sparkling water. Will definitely make this again!
Karl Fahey
Jun 17, 2025This recipe is fantastic! The tempura came out so light and crispy. The ice bath trick is a game-changer!
Manuel Emard
Jun 16, 2025I've tried other vegan tempura recipes before, but this one is by far the best. The batter is perfect, and the vegetables cook up beautifully.
Cyril Dicki
Jun 15, 2025This is the closest I've come to restaurant-quality tempura at home!
Maryjane Connelly
Jun 11, 2025The arrowroot powder really makes a difference in the crispiness of the batter. Don't skip it!
Orion Walker
Jun 5, 2025Instead of carrots, I used asparagus. Very delicious!