Vegan Tempura


vegan tempura
Batter up!


This vegan tempura calls for a few simple ingredients and a dipping sauce that will make your mouth water. Enjoy!

What You Need

Veggies

Carrots
Mushrooms
Broccoli florets
Sweet potatoes
Peanut or coconut oil, for frying (or preferred high-heat oil)

Batter

1 cup of flour
1 tablespoon cornstarch
1 1/2 cups of seltzer water
Salt, to taste

Dipping Sauce

2 green onions, sliced
2 tablespoons rice wine vinegar
1/2 cup soy sauce
1 tablespoon ginger, grated

Related: Crunchy Stir-Fry Salad

How to Make It

To make the tempura: Slice vegetables into thin or small pieces (about an inch or so) and combine batter ingredients until well incorporated.

Pour about 1 inch of oil on the bottom of a frying pan or wok and bring up to medium heat. Once oil is hot but not smoking, dip the vegetables in the batter, making sure they are well coated. Fry them until they are lightly brown, a few at a time, and do not crowd the pan. When they've cooked, place them on a paper towel-lined plate to drain.

To make the dipping sauce: Combine all ingredients and stir until incorporated. Serve with tempura.

Want more recipes like this one? Browse through our vegan recipe library and find something yummy!

Image source: nSeika