Vegan Classic Tempura
Indulge in the light and crispy perfection of this *Vegan Classic Tempura*, a plant-based twist on the beloved Japanese dish. Featuring an assortment of vibrant vegetables like broccoli florets, sweet potato, zucchini, and eggplant, each piece is delicately coated in a whisper-light batter made with cold sparkling water, ensuring the ultimate crunch in every bite. With an easy homemade dipping sauce of soy sauce and sesame oil, this tempura recipe is perfect as an appetizer, snack, or main course. In just 35 minutes of prep and cooking time, you'll create an irresistibly golden and airy treat that's completely dairy-free and egg-free. Whether you're catering to vegans, vegetarians, or simply looking for a healthier tempura option, this recipe is the perfect combination of traditional flavors and modern dietary preferences.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 cup cold sparkling water
- 3 pieces ice cubes
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 cup broccoli florets
- 1 medium carrot, cut into thin strips
- 1 small sweet potato, peeled and sliced thinly
- 4 pieces mushrooms, cleaned and halved
- 1 small eggplant, sliced into rounds
- 1 small zucchini, sliced into rounds
- 4 cups vegetable oil (for frying)
Instructions
Prepare all vegetables as described: cut broccoli into florets, carrots into thin strips, sweet potato into thin slices, and slice eggplant and zucchini into rounds.
In a large bowl, mix the all-purpose flour, cornstarch, and baking powder together.
Stir in the cold sparkling water gradually, until the batter is smooth and thin. Add a few ice cubes to keep the batter cold and set aside.
In a small bowl, mix the soy sauce and sesame oil to create a dipping sauce. Set aside.
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). To test if it's ready, drop a small piece of batter in; it should sizzle and rise to the surface immediately.
Working in batches, dip the prepared vegetables into the batter, allowing the excess to drip off, and carefully place them into the hot oil. Fry for 2-3 minutes or until golden and crispy.
Using a slotted spoon, remove the tempura from the oil and drain on a paper towel-lined tray.
Repeat the process with the remaining vegetables.
Serve the vegan tempura immediately with the prepared soy sauce dipping sauce for the best results.
Nutrition Facts
Calories |
8934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 962.1 g | 1233% | |
| Saturated Fat | 137.5 g | 688% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1758 mg | 76% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 16.3 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 156 mg | 12% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1557 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
