Super Crispy Gluten Free Vegan Tempura

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.

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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5 from 3 votes

Gluten Free Vegan Tempura

These Gluten Free Vegan Tempura vegetables are crispy and satisfying. Eat them with a sweet or savory dipping sauce.

Course Appetizer

Cuisine vegan, gluten free

Keyword gluten free tempura, vegan tempura, vegetable tempura

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Calories 208kcal

Author Willow Moon

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

US Customary - Metric

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

Calories: 208kcal | Carbohydrates: 43g | Protein: 2g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 631mg | Potassium: 279mg | Fiber: 2g | Sugar: 14g | Vitamin A: 46.7% | Vitamin C: 115.3% | Calcium: 5.3% | Iron: 3.5%

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.