This Super Crispy Vegan Tempura is light and crunchy. Eat it with a sweet dipping sauce or a savory mustard dipping sauce.
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.
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 this vegan tempura in!
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- 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.
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- 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.
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.
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
- Green beans
🧂 You May Need
- 2 cups sliced vegetables - I used: red pepper, onion, zucchini, yellow squash
- ¾ cup cold club soda
- ¾ cup rice flour
- canola oil or other high heat neutral oil
- Mix sauce ingredients in a small bowl. Set aside.
- Mix club soda, rice flour and salt. 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.