vegan tempura

Learn how to make vegetable tempura at home using simple and easy to get ingredients. It's so crispy and delicious, especially with this amazing sauce.

Vegetable tempura

flour (120 g), I used whole wheat flour

cornstarch

tbsp baking powder

tsp salt

sparkling water (250 ml)

oil (500 ml), see notes

carrot,

red bell pepper, julienned

zucchini,

vegetable stock

soy sauce

mirin (65 ml

maple syrup

Add the flour, cornstarch, baking powder, and salt to a large bowl and stir until well combined.

Add the sparkling water gently, while you&#8217;re whisking until well combined, but don&#8217;t over-mix. You can use a whisk, a fork or your chopsticks. Set aside.

Dip veggies into the batter, one at a time, to lightly coat, shaking off any excess batter.

Pour the oil into a saucepan, wok, pot or a deep skillet and when it&#8217;s hot, add the veggies. Cook for 1-2 minutes. Flip and cook 1-2 minutes on opposite sides. You could also use a fryer, but I prefer this method.

To make your tempura extra crispy and extra beautiful, dip your chopsticks into the batter and just pat on the veggies. Repeat a few times on each piece of tempura. This step is optional.

Don&#8217;t add too many veggies at the same time or the temperature of the oil will drop and your tempura will go soggy. I usually add 4, but the number may vary depending on the size of your veggies. If you want to save time and you don&#8217;t mind about getting a better result, just add as many veggies as you want.

Transfer the veggies to a cooling rack, that way they won&#8217;t go soggy and also they will be less greasy. You can also use a paper towel, but the rack works amazing and is also zero waste.

To make the sauce, just mix all the ingredients in a saucepan, bring to a boil and simmer for 5 minutes.

Serve the vegetable tempura and the sauce immediately. You can keep the sauce in an airtight container or a jar in the fridge for at least 1 week. The tempura is best when fresh, but you can keep the leftovers in an airtight container in the fridge for 3-4 days. The sauce is optional, but your tempura pieces will taste much better if you dip them into the sauce.

It looks really great. I want to do this. Thanks.

This recipe is good, I tried it. I made it because I didn't have panko on hand, but I don't think the recipe should technically be named "tempura", as tempura is made with panko, and results in an airier and crispy texture that resists absorbing oil when fried. Whole wheat flour absorbs a LOT more oil. I wouldn't all this recipe healthier. Saying it might be a good selling point but it's simply not true. I'm not personally worried about the fact it's less healthy, I mean, it's a fried food, but calling it 'super healthy' is very strange indeed. 
I'm giving it 4 stars because it's still a good recipe, but knocked one of for accuracy in the text as far as 'health' goes, and for calling it tempura, which it definitely isn't.

Good sauce but the batter didn't work for me.  So I'll use my other batter recipe and your sauce in future.  Thanks.

Great recipe thanks It is clearly written, and see that you understand and love it. Thank you very much

This was delicious! I love that you used whole wheat flour. I do think it's healthy and I am saving it in my favorite recipe file. Thank you!!! Keep these great recipes coming. :-)

https://content.jwplatform.com/videos/hfNbgIRf.mp4

Vegetable Tempura

Learn how to make light and crispy mushroom tempura! It makes a great appetizer served with spicy soy sauce or a garlicky tahini sauce!

Easy Crispy Mushroom Tempura (Vegan / Gluten-Free)

mushrooms ((oyster, king oyster, cremini, etc))

white rice flour

sparkling water ((or more, depending on the brand rice flour used*))

baking soda (optional)

tbsp cilantro (finely chopped, optional)

vegetable oil

water

lime juice

chili (finely chopped, optional)

Heat the oil in a deep saucepan over medium heat. If you have a thermometer, the oil should be around 350°F (175°C). If you don&#39;t have a thermometer, you can test if the oil is hot enough by dipping a chopstick or wooden spoon into the oil. If it bubbles, the oil is hot enough.

In a small mixing bowl, whisk together the rice flour, cold sparkling water, salt, and baking soda. At this point, you can add your favorite spices or freshly chopped herbs like cilantro or green onions.

Dip mushrooms, one at a time into the batter and slightly shake it off to remove excess batter. Immediately transfer to the saucepan and fry for 3-4 minutes or until golden brown. I recommend frying no more than 3-4 mushrooms at a time.

Once golden brown, transfer the mushroom tempura to a plate lined with a kitchen paper towel to remove excess oil. Repeat with the remaining mushrooms and serve immediately with the dipping sauce!

In a small bowl, combine the soy sauce, water, maple syrup, lime juice, and chopped chili if using. Taste and adjust saltiness, sweetness, and sourness to your liking.

Dipping Sauce

I made this today, using brown rice flour since I didn't have white rice flour.  The additions to the batter were turmeric, for a more golden look, and cayenne, since I enjoy spicy foods.

I cut up some giant Blue Oyster mushrooms that I had grown here at home and in the pot they went.

The batter was wonderful, with imprints from the bubbles in the airy and crispy crust.  And the total outcome was just like the fried oysters I ate when I grew up in Louisiana.  

I learn so much everytime I cook one of your recipes, Thomas.

Thank you!

I love this recipe. Adding garlic powder and onion powder will enhance the taste. Thank you for the recipe Thomas.

I love this recipe! I've tried the recipe both fried in vegetable oil and air-fried, and they were both hits! My family actually requests I make these for birthday dinners :), so thanks for sharing.

A few things I like to add on now are a pinch of black pepper, white pepper, garlic powder and onion powder (or some combination of those)!

Top 2 vegan tempura recipes from across the web

The most viewed vegan tempura recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegetable tempura

Easy Crispy Mushroom Tempura (Vegan...

Top 2 vegan tempura recipes from across the web

The most viewed vegan tempura recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable tempura

Easy Crispy Mushroom Tempura (Vegan...

The most viewed vegan tempura recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine