Vegan Tempura Vegetables

Crispy, light, and irresistibly delicious, these Vegan Tempura Vegetables are a plant-based twist on the Japanese classic, perfect for an appetizer or snack that’s sure to impress. This recipe uses a gluten-free batter made with all-purpose gluten-free flour, cornstarch, and baking powder, whisked with ice-cold sparkling water to create an airy coating that fries to golden perfection. Featuring a vibrant medley of fresh vegetables like broccoli, carrots, zucchini, sweet potato, and red bell pepper, each piece is delicately fried for just the right crunch. Served with soy sauce or a vegan dipping sauce of your choice, this quick and easy dish comes together in under 40 minutes, making it an ideal addition to any gathering or weeknight meal. Whether you’re craving healthier comfort food or introducing plant-based flavors to your table, these tempura vegetables deliver taste, texture, and wholesome satisfaction.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, combine the gluten-free flour, cornstarch, and baking powder. Stir to mix evenly.

Step 3

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.

Step 4

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.

Step 5

Dip a few pieces of vegetables into the batter, ensuring they are fully coated. Allow excess batter to drip back into the bowl.

Step 6

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.

Step 7

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.

Step 8

Continue frying the remaining vegetables in batches, maintaining the oil temperature at 350°F (175°C).

Step 9

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

Serving size	(2269.9g)

Amount per serving	% Daily Value*
Calories	9003.5

Total Fat 949.2g	0%
Saturated Fat 135.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 5519.4mg	0%
Total Carbohydrate 190.9g	0%
Dietary Fiber 22.7g	0%
Total Sugars 30.2g
Protein 23.5g	0%

Vitamin D 0IU	0%
Calcium 238.2mg	0%
Iron 5.8mg	0%
Potassium 2491.9mg	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: 90.9%

Protein: 1.0%

Carbs: 8.1%