This Super Crispy Vegan Tempura is light and crunchy. Eat it with a sweet dipping sauce or a savory mustard dipping sauce.
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"This recipe was well received at our Super Bowl party this weekend. Thanks so much for sharing!
- Dana"
This Super Crispy Vegan Tempura is an easy recipe you can make at home. No need for take-out!
I used two different sauces for this gluten-free 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.
So there's lots of possibilities on what you dip this vegan tempura in!
Jump to:
🧾 Ingredients
- Vegetables: I used red bell pepper, onion, zucchini, and yellow squash. Use your favorite veggies.
- Cold club soda: Adds a light texture to the tempura batter. Sparkling water or seltzer water will also work.
- Rice flour: Adds a crispy texture and makes the batter gluten-free. Use white rice flour or brown rice flour.
- Salt: Enhances flavors and adds flavor.
- Vegetable oil: A high heat neutral tasting oil like canola oil, corn oil, safflower oil or peanut oil all work well. Do not use olive oil.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
- Mix club soda, rice flour, and salt. Whisk to get all the lumps out.
- Dip sliced vegetables in batter, removing the excess batter.
- Heat oil in a deep pot or frying pan. It should be two or three inches deep.
- The oil is ready when it reaches 350°. If don't have a thermometer, you can check that the oil is ready when a pinch of the batter sizzles. If the oil isn't hot enough, the vegetables will soak up the oil.
- Fry the vegetable slices in the hot oil, in batches to keep the oil hot, turning with a slotted spoon after they look crispy. The vegetables are done when they are golden brown and crispy.
- Place tempura veggies on paper towels or a rack to let the excess oil drain off. Sprinkle with salt. Serve with tempura dipping sauce.
🥡 Storage
This vegan tempura recipe is best served right away, but if you have leftover tempura store it in an airtight container up to 5 days.
♨️ Reheating
To reheat vegan tempura, place on a parchment lined baking sheet and heat in the oven for several minutes.
🍠 Vegetables For Tempura
- Sweet potatoes
- Kabocha squash
- Mushrooms
- Eggplant
- Broccoli
- Asparagus
- Cauliflower
- Green beans
This gluten-free tempura is a great appetizer or side dish. It is sure to impress!
*Don't forget to come back and leave your feedback and star rating.
📋 Recipe
Vegan Tempura
Ingredients
Tempura
- 2 cups sliced vegetables - I used: red pepper, onion, zucchini, yellow squash
- ¾ cup cold club soda
- ¾ cup rice flour
- Salt
- canola oil or other high heat neutral oil
Mustard Dipping Sauce
- 1 ½ 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
- Sweet Dipping Sauce (optional alternative)
Instructions
- Mix sauce ingredients in a small bowl. Set aside.
- Mix club soda, rice flour, and salt in a large bowl. Whisk to get the lumps out. Dip sliced vegetables in batter, removing the excess batter.
- Heat oil in a deep pot or skillet. It should be two or three inches deep. Oil is ready when it reaches 350°F, 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 with a slotted spoon 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.
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Val says
Can you fry those using an air fryer? Has anyone tried?
Willow Moon says
I don’t own an air fryer, so I’ve never tried, but from reading a little about them I don’t see why not.
Joseph says
Simple delish recipe and yes super crispy! Long time chef says thanks! Tossed my cauliflower in some Buffalo sauce after frying super yum!
Keep cheffin everyone!!
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.
Helen says
If you can have cassava, you could try that. I made some tempura batter that worked well for me with 1 cup of cassava flour, teaspoon salt, teaspoon garlic powder, and enough seltzer water to make the batter (For me, I used about 3/4 cup of the seltzer water, but it's according to how thin or thick you need it to be to make it stick to the veggies.) You can also adjust the seasoning as you see fit for you.
Dana says
This recipe was well received at our Super Bowl party this weekend. Thanks so much for sharing!
Willow Moon says
Thanks Dana!
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!
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!
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!