This Super Crispy Vegan Tempura is light and crunchy. Eat it with a sweet dipping sauce or a savory mustard dipping sauce.
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
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!
Jump to:
🧾 Ingredients
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.
5 Secrets to Transforming Tofu
FREE 5 part email series to help you cook tofu like a pro.
We respect your privacy. Unsubscribe at any time.
🔪 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.
🧂 You May Need
📋 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.
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Sandra Mccollum says
I love this, looks so crispy and perfect with the dipping sauce! My kids would love this as a snack.
Willow Moon says
Thanks Sandra!
xoxobellablog says
I just love tempura! I have been making so much vegan food lately. I will have to try this out!!
Maggie Unzueta says
I LOVe tempura. Gluten free tempura, even better!
Diana Johnson says
This looks wonderful!
gunjan says
I am sooo craving for this right now and the best part is that this recipe is vegan so my taste buds are screaming. Thanks for sharing. trying it today.
Willow Moon says
Great! I hope you like it as much as I do!
Elaine Matthews says
There is nothing like a great tempura batter...especially when you are having a fried food craving! Thanks !
Willow Moon says
Definitely! Tempura is one of my favorite ways to eat fried food!
Lauren Vavala says
I was just thinking a couple weeks ago how I used to make tempura all the time, but haven't in years! Now I've seen it twice..it's definitely a sign I need to make this my bf is gluten free!
Willow Moon says
That's funny, you sound like me! Whenever I come across the same dish several times in one day, I know it's time to make it!
Amy says
Love the idea of this with veggies and that sauce looks amazing 🙂
Willow Moon says
Thanks Amy!
Sara says
This looks AMAZING!! Will have to try!
Willow Moon says
Thanks Sara!
Dr. Daisy says
Yumm! Thanks for sharing this recipe. I too don't eat many if any fried foods but there are times I wish I could find a healthy vegan alternative 🙂