Best 2 Vegan Vegetable Tempura Recipes

VEGAN TEMPURA VEGGIES

Vegan Tempura Veggies image

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

Ingredients

ice cubes
1 cup all-purpose flour
2 tablespoons arrowroot powder
1 cup ice water
vegetable oil for frying
1 small head cauliflower, cut into bite-size pieces
1 small head broccoli, cut into bite-size pieces
1 small red bell pepper, cut into bite-size pieces
10 baby carrots

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

VEGAN VEGETABLE TEMPURA

Vegan Vegetable Tempura image

Provided by Elaine Louie

Categories dinner, lunch

Time 3h30m

Yield 2 servings

Number Of Ingredients 13

Ingredients

For the dipping sauce:
1/2 ounce dried kelp (kombu)
1 dried shiitake mushroom
1 tablespoon mirin (available in Asian markets and some supermarkets)
1 tablespoon light-colored soy sauce
1 tablespoon peeled, grated daikon
1/2 teaspoon peeled grated ginger
For the tempura:
Vegetable oil, for frying
1 cup sifted cake flour plus 2 tablespoons, plus 1/2 cup or as needed for dipping
Four to five 1/3-inch thick slices zucchini, ends trimmed
Four to five 1/3-inch thick slices slender Asian eggplant, ends trimmed
Four to five 1/4-inch thick slices yam, peeled or unpeeled, ends trimmed

Steps:

For the dipping sauce: Combine kelp and shiitake mushroom in a small bowl. Add 1 cup cold water and allow to soak for 3 hours. Strain and set the clear, amber liquid aside; discard kelp and mushroom. Pour mirin and light-colored soy sauce in a small pot over medium-high heat, and bring to a boil. Add 1/2 cup of the soaking liquid from the kelp and mushroom. Remove from heat, and set aside. In a separate bowl, mix the daikon and ginger; set aside.
For the tempura: Pour oil into a large wok or pot so that the oil is two inches deep. Heat over medium-high heat until oil is 350 degrees. Set aside a baking sheet with a rack lined with paper towels, and a small long-handled fine-meshed strainer for removing excess fried batter.
Pour 1 cup ice-cold water into a medium bowl. Add 1 cup plus 2 tablespoons cake flour, and whisk to blend lightly. Place about 1/2 cup cake flour into another bowl. Dip each slice of vegetable into dry flour, shake off excess, and then dip each slice of vegetable into the batter.
Fry the vegetables in batches to be sure they are not crowded. Place 4 to 5 vegetable pieces in the oil and fry, turning once or twice, until golden and crisp, 2 to 2 1/2 minutes. Using the long-handled strainer, remove excess bits of fried batter to keep the oil clean. Transfer to the baking sheet to drain. Continue until all the vegetables are fried.
To serve, place a paper napkin in the center of a platter, and arrange the vegetables on the platter. Pour off excess moisture from grated daikon and grated ginger. Place daikon and ginger mixture in the center of the dipping sauce, arranged as a little pointed mound. Serve tempura with dipping sauce.