Recipe By Jeannine Rivas
Rating
Published Jun 19th
Prep 10m Cook 2m Additional - Ready In 12m
Servings 4 servings Calories 246.3

This is a delicious, fully vegan recipe for making your own tempura vegetables at home. No dairy, no eggs, just natural ingredients.

Recipe Ingredients

  • ice cubes
  • 1 cup all-purpose flour
  • 2 tablespoons arrowroot powder
  • 1 cup ice water
  • vegetable oil for frying
  • 1 small head cauliflower, cut into bite-size pieces
  • 1 small head broccoli, cut into bite-size pieces
  • 1 small red bell pepper, cut into bite-size pieces
  • 10 baby carrots

Cooking Directions

  1. 1 Fill a large bowl with ice cubes. Mix flour and arrowroot powder together a smaller bowl; set over the ice cubes. Pour ice water slowly into the flour mixture, mixing until the batter has a medium-thick texture.
  2. 2 Heat oil in a deep-fryer or large saucepan over medium-high heat. Dip each piece of cauliflower into the batter and cook in batches in the hot oil until golden brown, 1 to 2 minutes. Place on paper towels to absorb excess oil. Repeat with broccoli, red bell pepper, and baby carrots.

Nutrition Facts

  • Calories 246.3
  • Carbohydrate 36.5 g
  • Fat 8.9 g
  • Fiber 4.8 g
  • Protein 6.6 g
  • Saturated Fat 1.1 g
  • Sodium 45.4 mg
  • Sugar 3.6 g

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Reviews

  1. Our sons if you can really call them that well our twin boys is more like it these days. They came home after their first semester of college and had some news. They turned vegan. Said these big farms they are destroying the earth. That s not how we raised these boys but we try - Read more ...
  2. I made it twice. It was good both times with a couple of my own variations.
  3. Cauliflower was 5 a head and there is only two of us so I left it out and just did the other veggies. This worked good for me as written but using club soda would have been even better. There is no flavor in the batter so you really either need to add some or - Read more ...
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