Best 6 Vegan Vegetable Tempura Recipes
Vegan vegetable tempura is a delicious and healthy dish that can be enjoyed by people of all ages. This Japanese dish is made with fresh vegetables that are coated in a light batter and then deep-fried. The result is a crispy and flavorful dish that is perfect for a main course or appetizer. With the right recipe, you can easily create a vegan vegetable tempura that is sure to impress your friends and family.
Let's cook with our recipes!
VEGAN TEMPURA VEGGIES
This is a delicious, fully vegan recipe for making your own tempura vegetables at home. No dairy, no eggs, just natural ingredients.
Provided by Jeannine Rivas
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 12m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large bowl with ice cubes. Mix flour and arrowroot powder together a smaller bowl; set over the ice cubes. Pour ice water slowly into the flour mixture, mixing until the batter has a medium-thick texture.
- Heat oil in a deep-fryer or large saucepan over medium-high heat. Dip each piece of cauliflower into the batter and cook in batches in the hot oil until golden brown, 1 to 2 minutes. Place on paper towels to absorb excess oil. Repeat with broccoli, red bell pepper, and baby carrots.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 36.5 g, Fat 8.9 g, Fiber 4.8 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 45.4 mg, Sugar 3.6 g
VEGETABLE TEMPURA
Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they are cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp. These can be eaten alone as a starter with a good sprinkle of rock salt, halves of lemon or lime and possibly some of the dips. The battered vegetables also make a nice side dish, especially with simply cooked meat or fish and a salad.
Provided by Jamie Oliver
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
- Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
- Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
- Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;
VEGETABLE TEMPURA
Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.
Provided by ChefJackie
Categories Appetizers and Snacks Beans and Peas
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
- Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
- Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
- Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g
VEGAN TEMPURA
This is an egg-free tempura batter recipe that is fantastic and very easy. Use your favorite veggies. We like mushrooms, onions, green beans, peppers, etc. Serve with your favorite dipping sauces!
Provided by EmilyStrikesAgain
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sift the flour, baking powder and cornstarch into a medium bowl. Stir in 1 cup of the soda water, the salt, and cayenne. Allow to rest for a few minutes. (Additional soda water may be needed to adjust thickness).
- Dip your diced veggies into the mixture to coat them. Fry in oil heated at 375* F until golden brown, about 3-5 minutes.
Nutrition Facts : Calories 102.1, Fat 0.3, SaturatedFat 0.1, Sodium 681.2, Carbohydrate 22.4, Fiber 0.7, Sugar 0.1, Protein 2
TEMPURA VEGGIE PLATTER RECIPE BY TASTY
Here's what you need: canola oil, all purpose flour, cornstarch, baking powder, kosher salt, sparkling water, large carrot, asparagus, broccoli, large zucchini, Heluva Good!® Buttermilk Ranch Dip
Provided by Heluva Good
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Fill a large, high-walled skillet with 2 inches of canola oil. Heat over medium heat until the temperature reaches 400°F (200°C). Line a baking sheet with paper towels and set a wire rack on top.
- While the oil heats, make the tempura batter: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Whisk in the sparkling water until the batter just comes together, about 1 minute.
- Working in small batches, use tongs or a fork to dip the carrot sticks, asparagus, broccoli florets, and zucchini sticks in the batter until completely covered. Let any excess batter drip off, then transfer to the hot oil and fry, flipping occasionally, for 4-5 minutes, until the tempura is crispy and golden brown. Transfer to the baking sheet and repeat with the remaining vegetables.
- Serve tempura warm with Heluva Good!® Buttermilk Ranch Dip.
- Enjoy!
VEGAN TEMPURA BATTER
This batter is delicious, so fluffy. Mushrooms, sweet potatoes, broccoli, tempeh . . . everything tastes good in it. I used it to batter tempeh for a sweet and sour dish.
Provided by VegBear
Categories Chinese
Time 27m
Yield 12-24 pieces of vegetables, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Prepare your vegetables, cut into fair size.
- Sift the flour, baking powder and salt into a large bowl and whisk thoroughly.
- Heat oil in a wok to 375°F, you will know because a wooden spoon dipped in the oil will sizzle.
- Add just enough water to the batter so it's relatively thick but not too watery, you don't want to mix this into a smooth cream, you want it really chunky to add to the final texture.
- Coat the vegetable pieces in flour, then dip into the batter, you want to ensure it is covered completely or oil will leak in and make it extremely greasy.
- Deep fry in batches, until lightly golden brown and crispy (about 2-4 mins).
- Drain and remove onto a plate with some kitchen paper.
Nutrition Facts : Calories 463.6, Fat 2.5, SaturatedFat 0.4, Sodium 2500.3, Carbohydrate 99.7, Fiber 13.7, Sugar 0.6, Protein 17.2
Tips:
- Use cold water for the tempura batter. This will help the batter to be crispy.
- Do not overmix the tempura batter. Overmixing will make the batter tough.
- Use a light touch when dipping the vegetables in the batter. Do not coat the vegetables too thickly.
- Fry the vegetables in hot oil. This will help the vegetables to cook evenly and prevent them from becoming soggy.
- Do not crowd the vegetables in the fryer. This will prevent them from cooking evenly.
- Drain the vegetables on paper towels before serving. This will help to remove excess oil.
Conclusion:
Vegan vegetable tempura is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With a few simple tips, you can make tempura that is crispy, light, and flavorful. So next time you are looking for a healthy and delicious appetizer or side dish, give vegan vegetable tempura a try.
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