Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is a delicious, fully vegan recipe for making your own tempura vegetables at home. No dairy, no eggs, just natural ingredients.

Recipe Summary

prep:
10 mins
cook:
2 mins
total:
12 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

246 calories; protein 6.6g; carbohydrates 36.5g; fat 8.9g; sodium 45.4mg. Full Nutrition
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