Vegan Tempura Veggies Recipe

All-purpose flour: The base of the batter, providing structure and a light, crispy coating.

Cold sparkling water: Essential for a light and airy batter, it helps create the perfect tempura texture.

Cornstarch: Adds extra crispiness to the batter, ensuring a crunchy finish.

Baking powder: Helps the batter to puff up slightly, giving a light and airy texture.

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

Sliced bell peppers: Provides a sweet and colorful addition to the dish.

Sliced zucchini: Offers a mild flavor and tender texture, perfect for tempura.

Sliced mushrooms: Adds an earthy, umami flavor that complements the other vegetables.

To achieve the perfect tempura batter, ensure that the sparkling water is ice cold. This helps create a light and crispy texture. Additionally, avoid overmixing the batter; a few lumps are fine and contribute to the desired airy consistency. When frying, maintain the oil temperature at 350°F (175°C) to ensure even cooking and prevent the vegetables from becoming greasy.

• all-purpose flour - Substitute with rice flour: Rice flour provides a lighter, crispier texture which is ideal for tempura.

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

• cornstarch - Substitute with potato starch: Potato starch offers a similar texture and helps achieve a crispy coating.

• baking powder - Substitute with baking soda and lemon juice: Use ¼ teaspoon baking soda and ½ teaspoon lemon juice to mimic the leavening effect of baking powder.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be used in the same way as broccoli.

• sliced bell peppers - Substitute with sliced carrots: Carrots provide a similar crunch and sweetness when fried.

• sliced zucchini - Substitute with sliced eggplant: Eggplant has a similar texture and absorbs flavors well.

• sliced mushrooms - Substitute with sliced tofu: Tofu offers a different texture but absorbs the batter well and provides a protein boost.

• Allow the tempura veggies to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled tempura veggies in an airtight container. Line the container with paper towels to absorb any excess oil and moisture.

• Store the container in the refrigerator if you plan to consume the tempura veggies within 2-3 days. For longer storage, consider freezing.

• To freeze, arrange the tempura veggies in a single layer on a baking sheet. Place the baking sheet in the freezer for about 1-2 hours, or until the veggies are frozen solid.

• Once frozen, transfer the tempura veggies to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen tempura veggies on a baking sheet lined with parchment paper.

• Bake for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in an air fryer at 350°F (175°C) for 5-7 minutes.

• Serve immediately with your favorite dipping sauce to enjoy the best texture and flavor.

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

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 350°F (175°C). Place the tempura veggies in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through, until they regain their crispiness.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegetable oil. Once the oil is hot, add the tempura veggies in a single layer. Cook for 2-3 minutes on each side until they are crispy and heated through.

• If you prefer using a microwave, place the tempura veggies on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes. Note that this method may not retain the crispiness as well as the other methods.

• For a toaster oven, preheat to 375°F (190°C). Place the tempura veggies on the toaster oven tray. Bake for 8-10 minutes, flipping halfway through, until they are crispy and heated through.

• Deep fryer: Used to heat the oil to the required temperature of 350°F (175°C) for frying the vegetables.

• Mixing bowl: Used to whisk together the flour, cornstarch, and baking powder, and to mix in the cold sparkling water to create the batter.

• Whisk: Essential for blending the dry ingredients with the sparkling water to achieve a smooth batter.

• Tongs: Used to remove the fried vegetables from the oil and to handle them safely without burning yourself.

• Paper towels: Placed on a plate or tray to drain excess oil from the fried vegetables, ensuring they remain crispy.

• Knife: Used for slicing the bell peppers, zucchini, and mushrooms into appropriate sizes for frying.

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

• Plate or tray: Used to hold the paper towels and the fried vegetables as they drain and cool slightly before serving.

Prep veggies in advance: Wash and slice all vegetables the night before to save time on the day of cooking.

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

Batch frying: Fry similar-sized veggies together to ensure even cooking and save time.

Keep batter cold: Place the batter bowl over ice to keep it cold, ensuring a crispier result and faster frying.

Organize your station: Set up a frying station with all tools and ingredients within reach to streamline the process.