Nancy Collins
@nancyc
Crispy Vegan Tempura Vegetables
Enjoy a delightful and crispy vegan tempura made with a variety of fresh vegetables. This dish features cauliflower, broccoli, red bell pepper, and baby carrots, all coated in a light and airy batter, making it a perfect appetizer or snack for any occasion.
Details
- Diet:vegan
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:5
Recipe Information
- Prep time15 min.
- Cook time2 min.
- Total time17 min.
- Servings4
Ingredients
- as needed
- 1 cup
- 2 tablespoons
- 1 cup
- for frying
- 1 small head, cut into bite-size pieces
- 1 small head, cut into bite-size pieces
- 1 small, cut into bite-size pieces
- 10
Cooking Instructions
Follow our step-by-step guide on how to make Crispy Vegan Tempura Vegetables.
Step 1
To start, grab a large bowl and fill it with ice cubes—this will help keep your batter nice and cold.
Step 2
In another bowl, mix together all-purpose flour and arrowroot powder, then set this bowl over the ice to maintain that cool temperature.
Step 3
Slowly pour in some ice water, stirring gently until your batter reaches a lovely medium-thick consistency.
Step 4
Now, it’s time to heat things up! In a deep-fryer or a large saucepan, warm vegetable oil over medium-high heat until it’s hot and ready for frying.
Step 5
Take each piece of cauliflower and dip it into the batter, letting any excess drip off before carefully placing it into the hot oil.
Step 6
Fry in small batches until they turn a beautiful golden brown, which should take about 1 to 2 minutes.
Step 7
Once they’re perfectly crispy, use a slotted spoon to lift the fried cauliflower out of the oil and set them on paper towels to soak up any extra oil.
Step 8
Now, let’s keep the frying party going! Repeat the same process with broccoli, red bell pepper, and baby carrots, making sure to keep an eye on the oil temperature so everything cooks evenly.
Step 9
Enjoy the delightful crunch and vibrant colors of your freshly fried veggies!.