These Gluten Free Vegan Tempura vegetables are crispy and satisfying. Eat them with a sweet or savory dipping sauce.
Love at First Bite
I do not eat fried foods very often, but when I do, I really enjoy them. I fell in love with tempura vegetables many years ago. Since I can no longer eat gluten, I thought I would make my own Gluten Free Vegan Tempura. I am so glad that I did, because these came out just the way I wanted – crispy and satisfying.
These Gluten Free Vegan Tempura vegetables are crispy and satisfying! Click To Tweet
I usually have rice flour and club soda in my pantry, and I always have vegetables, so this rice flour tempura is a comfort food that I can whip up whenever a fried food craving hits.
Tempura Needs a Good Dipping Sauce
I used two different sauces for this vegan tempura. The first was a mustard dipping sauce, which I really enjoyed, because I like the spiciness of the mustard. By the second or third time that I ate these, I wanted a sweet sauce, so I included that link as well.
I haven’t tried it with this, but I also have some Sweet Potato Sushi Rolls with Quinoa that come with a Miso Ginger Dipping Sauce recipe.
So there’s lots of possibilities on what you dip these tempura vegetables in!
Other Appetizers You might Like
- Vegetable Fritters
- Roasted Tomato Bruschetta
- Cornmeal Baked Asparagus Fries with Vegan Lemon Garlic Mayo
- Vegan Cream Cheese Puffs
- Maple Chipotle Cashews
Gluten Free Vegan Tempura Recipe
These tempura vegetables are a great appetizer. They are sure to impress!
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You May Need:
Gluten Free Vegan Tempura
Ingredients
Tempura
- 2 cups of chopped vegetables - I used: red pepper, onion, zucchini, yellow squash
- 3/4 cup cold club soda
- 3/4 cup rice flour
- salt
- canola oil or other high heat neutral oil
Mustard Dipping Sauce
- 1 1/2 teaspoon mustard powder
- 3 tablespoons mirin
- 1 tablespoon low sodium gluten free tamari
- 2 teaspoons toasted sesame oil
- 1 teaspoon ume plum vinegar
- 2 tablespoons amber coconut nectar
- Alternative Dipping Sauce: Sweet Dipping Sauce
Instructions
- Mix sauce ingredients in a small bowl. Set aside.
- Mix club soda, rice flour and salt. Dip chopped vegetables in batter, removing the excess batter.
- Heat oil in a pan. It should be two or three inches deep. Oil is ready when it reaches 350°, or when a pinch of batter sizzles. If the oil isn't hot enough, the vegetables will soak up the oil.
- Fry the vegetables, a few at a time to keep the oil hot, turning after they look crispy. The vegetables are done when they are golden and crispy.
- Place veggies on paper towels or a rack to let oil drip off. Sprinkle with salt. Serve with dipping sauce.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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Ananda Qianyu says
we love using rice flour for tempura too! such nice texture! yours look delish =)
Willow Moon says
Thanks Ananda! I love the texture that rice flour gives as well!
Kristen says
I made this over the weekend with the sweet dipping sauce since I had those ingredients. It was a huge hit! Thanks for sharing! I will be making this again.
Willow Moon says
Thanks Kristen!
Bev James says
I’m just starting on my macrobiotic journey so tried this recipe with the mini yellow courgettes from my garden. I added cumin to the batter. They were absolutely GORGEOUS ! Thankyou xxxxx
Willow Moon says
Thanks Bev! I will have to try adding cumin to the batter, that sounds delicious!
Dana says
This recipe was well received at our Super Bowl party this weekend. Thanks so much for sharing!
Willow Moon says
Thanks Dana!
Valentina says
I would love to try this recipe! I am gluten and dairy free. However, I cannot have rice, corn, quinoa or soy either. Can you please recommend a substitution for the rice flour? Thank you!
Willow Moon says
Wow, that’s a tough one! If there’s a gluten free blend that you can eat you can try that. Rice flour gives a really nice crispiness, so I don’t know how a blend would compare as I haven’t tried it with this recipe.