Vegan Tempura Veggies Recipe

All-purpose flour: This is the base of the tempura batter, providing structure and a light coating for the vegetables.

Cold sparkling water: Essential for creating a light and airy batter, the carbonation helps to keep the batter crisp.

Baking powder: Adds a bit of lift to the batter, ensuring a fluffy texture.

Salt: Enhances the flavor of the batter and the vegetables.

Broccoli florets: Adds a nutritious and hearty element to the tempura mix.

Carrot sticks: Provides a sweet and crunchy contrast to the other vegetables.

Bell pepper strips: Adds vibrant color and a mild, sweet flavor.

Zucchini slices: Offers a tender and slightly sweet component to the tempura assortment.

When making tempura, ensure that the sparkling water is ice-cold. This helps create a light and crispy batter. Additionally, avoid overmixing the batter to maintain its airy texture. Fry the vegetables in small batches to prevent the oil temperature from dropping, which can result in soggy tempura.

• all-purpose flour - Substitute with rice flour: Rice flour is commonly used in tempura batter for a lighter, crispier texture.

• cold sparkling water - Substitute with cold club soda: Club soda provides the same carbonation, which helps create a light and airy batter.

• baking powder - Substitute with baking soda and lemon juice: A combination of baking soda and an acid like lemon juice can mimic the leavening effect of baking powder.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be used interchangeably with broccoli in tempura.

• carrot sticks - Substitute with sweet potato sticks: Sweet potatoes offer a similar firmness and sweetness, making them a good alternative.

• bell pepper strips - Substitute with asparagus spears: Asparagus provides a similar crunch and can be easily cut into strips for tempura.

• zucchini slices - Substitute with eggplant slices: Eggplant has a similar texture and moisture content, making it a suitable substitute for zucchini.

• Allow the tempura veggies to cool completely before storing. This prevents condensation, which can make them soggy.
• Store the cooled tempura veggies in an airtight container lined with paper towels. The paper towels will absorb any excess oil and moisture.
• For short-term storage, place the container in the refrigerator. Consume within 2-3 days for the best texture and flavor.
• To reheat, preheat your oven to 375°F (190°C). Spread the tempura veggies on a baking sheet in a single layer. Bake for 10-15 minutes or until they are crispy again.
• For freezing, arrange the cooled tempura veggies on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the tempura veggies to a freezer-safe bag or container. Label with the date and store for up to 1 month.
• To reheat from frozen, preheat your oven to 400°F (200°C). Place the tempura veggies on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Avoid microwaving the tempura veggies as it can make them soggy.

• Preheat your oven to 375°F (190°C). Place the tempura veggies on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they regain their crispiness.

• Use an air fryer set to 350°F (175°C). Arrange the tempura veggies in a single layer and cook for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Heat a non-stick skillet over medium heat. Add a small amount of olive oil and place the tempura veggies in the skillet. Cook for 3-5 minutes, turning occasionally, until they are heated through and crispy.

• For a quick microwave method, place the tempura veggies on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes. Note: This method may not retain the crispiness as well as other methods.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the tempura veggies on the toaster oven tray and bake for 8-10 minutes, flipping halfway through, until they are hot and crispy.

• Mixing bowl: Use this to combine the flour, baking powder, and salt, and to whisk in the cold sparkling water.

• Whisk: Essential for mixing the dry ingredients and incorporating the sparkling water without overmixing.

• Deep fryer: This will be used to heat the oil to the correct temperature for frying the vegetables.

• Slotted spoon: Handy for removing the fried vegetables from the oil while allowing excess oil to drain off.

• Paper towels: Place these on a plate to drain the fried vegetables and remove excess oil.

• Knife: Necessary for cutting the vegetables into bite-sized pieces, thin sticks, and thin slices.

• Cutting board: Provides a safe surface for chopping and slicing the vegetables.

• Measuring cups: Use these to measure out the flour, sparkling water, and vegetables accurately.

• Thermometer: Useful for ensuring the oil reaches and maintains the correct frying temperature of 350°F (175°C).

Prep ingredients ahead: Wash and cut all vegetables in advance to save time when you're ready to cook.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Batch frying: Fry vegetables in batches to avoid overcrowding and ensure even cooking.

Keep batter cold: Place the batter bowl over ice to keep it cold, which helps it stay crispy.

Drain properly: Use a wire rack instead of paper towels to drain excess oil for a crispier result.