Soy-Free Tempura Vegetables

Crisp, golden, and irresistibly light, these Soy-Free Tempura Vegetables are a delightful twist on a classic Japanese favorite, perfect for those avoiding soy. Featuring a vibrant mix of fresh broccoli, carrots, sweet potato, and zucchini, this recipe offers nutritious veggies enveloped in an airy, ice-cold sparkling water batter. The simple yet effective combination of all-purpose flour (with a gluten-free option), cornstarch, and baking powder creates a perfectly crispy texture without the need for soy-based ingredients. Quick to prepare and fry in just minutes, this dish is ideal for a snack, appetizer, or side dish. Pair with your favorite soy-free dipping sauce—like a tangy vinegar-based blend or creamy tahini—for a flavor-packed, allergy-conscious treat that’s sure to impress.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 2 medium Carrots
• 1 medium Sweet potato
• 1 medium Zucchini
• 1.5 cups Ice-cold sparkling water
• 1 cup All-purpose flour (or gluten-free flour blend for GF option)
• 1 tablespoon Cornstarch
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 4 cups Vegetable oil (for frying)

Directions

Step 1

Wash all the vegetables thoroughly. Cut the broccoli into bite-sized florets, peel and slice the carrots into thin sticks, peel and cut the sweet potato into thin rounds, and slice the zucchini into half-moons.

Step 2

Place the prepared vegetables onto a kitchen towel or paper towel to dry completely. Ensure they are dry to prevent oil splatter during frying.

Step 3

In a medium mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Whisk to combine evenly.

Step 4

Slowly pour in the ice-cold sparkling water while continuously whisking until the batter is just combined. Be careful not to overmix; the batter should be slightly lumpy but fluid.

Step 5

Heat the vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C). Use a kitchen thermometer to ensure the oil stays at the correct temperature during frying.

Step 6

Dip each piece of vegetable into the batter, making sure it is coated evenly but not excessively. Allow any excess batter to drip off.

Step 7

Carefully place the battered vegetables into the hot oil, working in small batches to avoid overcrowding the pot. Fry for 2–3 minutes, or until the tempura is golden and crisp. Use a slotted spoon to transfer the cooked vegetables to a plate lined with paper towels to drain excess oil.

Step 8

Repeat until all the vegetables are fried. Serve immediately with your choice of dipping sauce (ensure it is soy-free, such as a tahini-based or vinegar-based sauce) for the best texture and flavor.

Nutrition Facts

Serving size	(2086.5g)

Amount per serving	% Daily Value*
Calories	8907.6

Total Fat 953.6g	0%
Saturated Fat 137.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 3.9mg	0%
Sodium 3883.0mg	0%
Total Carbohydrate 162.4g	0%
Dietary Fiber 16.2g	0%
Total Sugars 29.4g
Protein 24.2g	0%

Vitamin D 0IU	0%
Calcium 211.3mg	0%
Iron 9.0mg	0%
Potassium 1266.4mg	0%

*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.

Source of Calories

Fat: 92.0%

Protein: 1.0%

Carbs: 7.0%