Vegan Tempura Vegetables
Delight in the crisp and golden perfection of Vegan Tempura Vegetables, a plant-based twist on the classic Japanese dish! This recipe uses a light and airy batter made from gluten-free flour, cornstarch, and sparkling water to coat an assortment of colorful veggies—broccoli florets, carrot sticks, zucchini, sweet potato slices, and red bell pepper strips—before frying them to crunchy perfection. Each bite delivers an irresistible combination of textures and flavors, perfect for dipping into soy sauce or your favorite vegan accompaniment. Quick and easy to prepare in just 35 minutes, this recipe is a great choice for appetizers, party snacks, or sides. Whether you’re craving comfort food or hosting a vegan-friendly gathering, these tempura vegetables are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup All-purpose gluten-free flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 1.25 cups Ice-cold sparkling water
- 0.25 cup Soy sauce (optional, for dipping)
- 4 cups Vegetable oil (for frying)
- 1 cup Broccoli florets
- 1 cup Carrot sticks (cut into 2-inch pieces)
- 1 cup Zucchini slices (1/4-inch thick)
- 1 cup Sweet potato slices (1/4-inch thick)
- 1 cup Red bell pepper strips
- 0.5 teaspoon Salt (optional)
Instructions
Prepare all vegetables by washing and cutting them into the specified sizes. Pat them completely dry with a paper towel to ensure crispiness during frying.
In a large mixing bowl, combine the gluten-free flour, cornstarch, and baking powder. Stir to mix evenly.
Slowly pour in the ice-cold sparkling water while gently whisking. Whisk until a smooth but slightly thin batter is formed. Be careful not to overmix; lumps are fine, as you want to retain the airiness from the sparkling water.
Heat the vegetable oil in a large, deep saucepan or wok over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Dip a few pieces of vegetables into the batter, ensuring they are fully coated. Allow excess batter to drip back into the bowl.
Carefully lower the battered vegetables into the hot oil using tongs. Fry in small batches to avoid overcrowding the pan, as this can lower the oil temperature.
Fry the vegetables for 2-3 minutes, or until they turn a light golden brown and crispy. Remove them using a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil.
Continue frying the remaining vegetables in batches, maintaining the oil temperature at 350°F (175°C).
Sprinkle the tempura vegetables lightly with salt, if desired, and serve immediately with soy sauce or your favorite vegan dipping sauce on the side.
Nutrition Facts
Calories |
9004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 949.2 g | 1217% | |
| Saturated Fat | 135.7 g | 678% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5519 mg | 240% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 30.2 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2492 mg | 53% | |
*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.
