Go Back
+ servings
Gluten Free Vegan Tempura

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



  • 2 cups of 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


  • Mix sauce ingredients in a small bowl. Set aside.
  • Mix club soda, rice flour and salt. Whisk to get the clumps out. Dip sliced 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 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.


Calories: 208kcal | Carbohydrates: 43g | Protein: 2g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 631mg | Potassium: 279mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2335IU | Vitamin C: 95.1mg | Calcium: 53mg | Iron: 0.6mg