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vegan-tempura-veggies-recipe

Vegan Tempura Veggies Recipe

Crispy and light vegan tempura veggies, perfect for a snack or appetizer.
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Preparation Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: Japanese
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Tempura Batter

  • 1 cup All-purpose flour
  • 1 cup Cold sparkling water
  • ½ teaspoon Baking powder
  • ½ teaspoon Salt

Vegetables

  • 1 cup Broccoli florets Cut into bite-sized pieces
  • 1 cup Carrot sticks Cut into thin sticks
  • 1 cup Bell pepper strips Cut into thin strips
  • 1 cup Zucchini slices Cut into thin slices

Instructions 

  1. 1. In a mixing bowl, whisk together the flour, baking powder, and salt.
  2. 2. Gradually add the cold sparkling water, whisking until smooth. Do not overmix.
  3. 3. Heat the oil in a deep fryer to 350°F (175°C).
  4. 4. Dip the vegetables into the batter, allowing excess to drip off.
  5. 5. Fry the vegetables in batches until golden and crispy, about 2-3 minutes per batch.
  6. 6. Remove with a slotted spoon and drain on paper towels. Serve immediately.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 40mg | Calcium: 30mg | Iron: 1mg

Keywords

Tempura, Vegan, Vegetables
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