Our Vegan Vegetable Tempura may not be the healthiest of dishes, but it sure is one of our favourites. There’s nothing better than going for sushi and overindulging in all of the veggie maki rolls, tempura, and edamame. Now you can do it from home!
When my husband and I first went vegan, we were surprised to learn that there is often milk in the tempura batter. So, we turned to making it at home. I would say the majority of our date nights are spent rolling out our Veggie Maki Rolls and creating our Vegan Tempura Platter.
The secret ingredient to our batter that makes sure the vegetables come out nice and crispy is soda water! Once you try it you’ll realize there’s no need for milk. The Vegan Tempura Platter can be made using whatever vegetables you have on hand. We don’t think there are many vegetables that wouldn’t taste good deep-fried!
On your next date night or girls night out, whip up this recipe, and some of our Maki Rolls! Whoever you’re cooking for will be impressed! And if you’re feeling creative, use this tempura on some smaller pieces of sweet potatoes or asparagus and add them to your Veggie Maki Rolls. Then you’ll have Tempura Maki Rolls. Mic drop!
Vegan Vegetable Tempura
- Assortment of vegetables to deep fry sweet potato, asparagus, broccoli, onion, bell pepper, carrot, green beans
- 1/3 cup All-Purpose Flour
- 1/3 cup Cornstarch
- 1/2 cup Soda Water
- Vegetable Oil For deep frying
Place a large pot or wok on a burner over medium heat. To the pot add the vegetable oil for deep frying, enough so that approximately 4 inches of the bottom of the pot is covered.
Meanwhile, while the oil heats up chop up your vegetables for deep frying.
In a medium sized bowl, whisk together ⅓ cup flour and ⅓ cup cornstarch. To the mixture, add the soda water ¼ cup at a time mixing continually until a thick batter is formed. Add the liquid slowly to ensure your tempura batter isn't to thin, as it wont stick to the vegetables. If the tempura batter is to thick add more soda water, 1 tablespoon at at time.
Place the tip of a toothpick to check if the deep frying oil is ready. You can tell the oil is ready when bubbles start to rapidly form around the tooth pick.
Drench your vegetables, one at a time in the tempura batter and carefully place the vegetable in the oil. Add multiple vegetables to the pot, ensuring it is not to overcrowded as you don’t want the vegetables touching one another.
After about 2 minutes, using metal tongs flip each vegetable to the other side.
Vegetables are done when the tempura appears golden brown on each side.
Place vegetables on a paper towel lined plate and pat dry. Allow time to cool before serving
Repeat steps 5 through 8 until all your vegetables are cooked.
Serve fresh and enjoy!