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Vegan Tempura Veggies

Jeannine Rivas

"This is a delicious, fully vegan recipe for making your own tempura vegetables at home. No dairy, no eggs, just natural ingredients."
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12 m servings 249 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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

Per Serving: 249 calories; 8.9 g fat; 37.1 g carbohydrates; 6.7 g protein; 0 mg cholesterol; 55 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Cauliflower was $5 a head and there is only two of us so I left it out and just did the other veggies. This worked good for me as written but using club soda would have been even better. There i...