Crispy Vegan Tempura Batter – Easy Recipe
Have you ever craved a crispy, perfectly battered and deep-fried dish, but thought it not possible to achieve as a vegan? Think again. I present to you the ultimate Vegan Tempura Batter Recipe that promises to fulfill all your tempura cravings without sacrificing your lifestyle choices.
Tempura is a Japanese dish that uses batter to coat ingredients such as vegetables and seafood and then deep-fries them. Traditionally, the batter includes eggs and wheat flour, which are non-vegan ingredients. However, with my simple vegan tempura batter mix recipe, there’s no need to worry about animal products or gluten!
I understand the frustration of wanting to indulge in your favorite comfort foods but having to miss out due to dietary restrictions. This recipe offers you the chance to savor delectable tempura with a clear conscience. So break out your hand whisk and get ready to make the best tempura of your life!
Why You’ll Love This Recipe
Are you looking for a vegan recipe that is easy, quick, and perfect for any occasion or meal? Then, you don’t want to miss this vegan tempura batter recipe that will blow your taste buds away! This simple vegan tempura recipe is easy to make, and it is a crispy batter that is perfect for deep-fried vegetables. Trust me; once you delve into the world of vegan tempura, you’ll love this recipe just as much as I do!
What’s great about this recipe is that it’s so versatile. You can use any vegetables you like, dip them into this fantastic tempura batter mix, and you’ll have delicious crispy veggies that are perfect as an appetizer or a main course. The best part is that this tempura batter mix is egg-free and dairy-free so that anyone can enjoy it.
The purpose flour in the ingredients list gives a great texture and doesn’t need eggs to support its structure. If you’re gluten-free but still want to indulge in veggie tempura goodness, swap out the purpose flour with gluten-free flour that can still give the texture you want.
The sparkling water is the magic ingredient in this vegan tempura batter recipe because it helps create the ultimate crispiness that we all crave when we bite into something deep-fried. Combine ice-cold sparkling water with the dry ingredients listed in the recipe, whisk it by hand (don’t overwork!), and let it chill in the fridge before using. Once ready, add in some sliced veggies like peppers, zucchini, onions, or mushrooms into the bowl full of batter by gradually whisking them in so they coat your veggies evenly (be sure not to overcrowd!).
Try making this vegan tempura recipe tonight and bring it as an appetizer to your next gathering with friends or family. We assure you they will be thrilled by how flavorful and airy these deep-fried treats are!
Ingredient List
Let’s start by gathering all the ingredients we need to make the best vegan tempura batter. Don’t worry, everything on this list is easy to find and most of them you probably already have at home. Here’s what we need:
- 1 cup white flour
- 1 cup whole wheat pastry flour
- 2 cups rice flour
- 2 tbsp baking powder
- 1 tablespoon salt
- ½ cup cornstarch
- 2 tablespoons bean water (from cooked beans or from canned chickpeas)
- 2 cups sparkling water or ice-cold water
Optional:
– 1 tsp baking soda, sifted (to make the batter extra crispy)
– Salt and pepper, to taste
All-purpose flour and cake flour can be used as substitutes for white and whole wheat pastry flours, respectively. You can also add your preferred seasonings such as garlic powder or cayenne pepper to add a kick of flavor to your vegan tempura.
The Recipe How-To
Preparation:
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In a large mixing bowl, measure 1 cup of cornstarch, 2 cups of white flour, 2 tbsp of whole wheat pastry flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and ½ teaspoon of baking soda. Mix well with a hand whisk.
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Slowly add in 2 cups of cold sparkling water while mixing continuously to ensure the batter is lump-free.
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Once your base is smooth, add 2 tablespoons of bean water to create an egg-like consistency. For this recipe, we have used bean water instead of eggs as it makes this recipe vegan. Continue to mix the batter until everything is well combined.
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Refrigerate the batter mixture for 20 minutes to keep it chill while you prepare your vegetables or tofu.
Cooking Method:
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Heat up a heavy pot or wok over medium-high heat and fill it with oil, making sure that there are at least 3 inches deep of oil in the pot. Use oil with a high smoke point such as canola oil, peanut oil or safflower oil.
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Cut vegetables or tofu into desired shapes.
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Add 1 cup purpose flour into a separate bowl
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Dip the vegetable or tofu pieces into the dry flour until they are fully coated.
Good to note: The reason for dusting them with flour before dipping in the tempura batter is to ensure proper adherence to the tempura batter while frying
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Dump the dusted vegetables or tofu into the cold tempura batter then let them rest above the surface briefly while holding them by their stalks.
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Slowly put them in hot oil one-by-one. If you try adding too much at once, it will cool down your oil temperature very quickly and result in greasy tempura.
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Fry them for about 4 minutes approximately or until golden brown.
Good to note: When frying, make sure you do not overcrowd the pan as it drops down the temperature of your oil and may lead to greasy, undercooked tempura. It’s also essential to have everything ready for quick assembly once frying has commenced since hot tempura is best served soon after cooking
Serving Suggestions:
Serve your warm vegan tempura with your preferred dipping sauce on side such as soy sauce mixed with grated daikon radish for that classic Japanese flavor. Alternatively, try our spicy peanut sauce recipe that sets off a delicious sensation on your palate.
Enjoy the crispy texture and delicious taste of our Vegan Tempura dish!
Substitutions and Variations
Are you looking to switch up this vegan tempura batter recipe? No problem! Here are a few substitutions and variations that will keep things interesting:
– Flour: If you don’t have white flour or whole wheat pastry flour, you can use cake flour or rice flour instead. For a gluten-free option, try using a cup of cornstarch instead of the wheat flour.
– Baking powder: If you have run out of baking powder, add a teaspoon of baking soda and two tablespoons of vinegar or lemon juice.
– Sparkling water: If you’re out of sparkling water, try club soda or beer for a different flavor profile.
– Dipping sauce: This recipe pairs well with soy sauce or tempura sauce, but feel free to get creative with your dipping sauces. You can try making a spicy mayo or ginger-soy dipping sauce for some extra flavor.
– Veggie tempura: While this recipe specifies vegetables, you can also use mushrooms or even tofu chunks for a protein-packed version.
Remember, the beauty of cooking is that it’s all about experimenting and finding what works best for you. Don’t be afraid to get creative and try new things – who knows, you might discover your new favorite recipe!
Serving and Pairing
Vegan tempura is a versatile dish that pairs perfectly with a variety of dipping sauces and side dishes. Serve your vegetable tempura as an appetizer, a main course, or alongside your favorite sushi rolls.
For dipping sauces, you can keep it simple with soy sauce and wasabi, or get creative with some homemade dipping sauces. Some of my go-to dipping sauces include a spicy sriracha-mayo dip, a tangy sweet chili sauce, or a creamy peanut sauce.
When it comes to side dishes, the possibilities are endless! You can serve your veggie tempura with rice for a more substantial meal, or switch things up by pairing it with some pan-seared tofu for some protein. You could also serve it with a light salad to balance out the deep-fried goodness of the tempura.
If you’re looking to make things even more interesting, try putting a twist on traditional Japanese cuisine by serving your vegetable tempura alongside other Japanese favorites such as karaage (Japanese fried chicken) or takoyaki (savory octopus balls).
Overall, vegan tempura is a dish that will impress your taste buds and your dinner guests alike. So go ahead and experiment – this crispy recipe is the perfect starting point for all kinds of creative meal ideas!
Make-Ahead, Storing and Reheating
One of the great things about this vegan tempura batter recipe is that you can actually make it ahead of time and store it in the fridge, allowing for an easy weeknight meal or quick appetizer. Simply prepare the batter as instructed and refrigerate it for up to a day in a covered container.
When you’re ready to cook, remove the batter from the fridge and give it a quick whisk with a fork before using. It’s important to note that the batter works best when it’s ice-cold, so don’t let it sit at room temperature for too long.
If you have leftover tempura, you can store it in an airtight container in the refrigerator for up to two days. However, tempura is best enjoyed fresh, so if possible, try to consume it within a day. Reheating tempura in the microwave or oven will result in sogginess and loss of crispiness.
To reheat tempura, use an air fryer, preheated oven or stovetop. If using an air fryer, simply place the tempura in the basket and cook until heated through and crispy again. In the oven, preheat to 375°F and bake on a wire rack set over a baking sheet for 5-7 minutes until heated through. On the stovetop, heat oil in a pan on medium-high heat and fry until crispy.
For serving leftovers, you can accompany them with your favorite dip or sauce. A classic dipping sauce for tempura is a mix of soy sauce and rice vinegar with grated ginger or garlic. Other options include sweet chili sauce, sriracha mayo or even plain hummus.
By following these tips for make-ahead, storing and reheating your vegan tempura recipe, you’ll be able to enjoy its deliciousness whenever you want!
Tips for Perfect Results
To achieve the best vegan tempura with a simple batter that is easy to make and delicious to taste, I found some helpful tips that I’d like to share with you:
1. Keep the batter ice-cold:
The key to making crispy tempura is to keep the temperature of the batter as cold as possible. You can achieve this by using chilled ingredients, including ice-cold water and refrigerated flour. This will create a perfect contrast of textures between crispy and soft.
2. Don’t Overmix:
Over-mixing your batter can result in a dense, doughy texture instead of light and airy. Use a hand whisk instead of an electric mixer for this reason. Make sure not to over-whisk; mix just until combined for the best consistency.
3. Use a Mix of Flours:
Traditional tempura batter are made with wheat flour, but substituting half of it with rice flour is the secret to the perfectly crispy texture on the outside while maintaining a delicate and fluffy interior. Using whole wheat pastry flour will also give your batter additional depth in nutrition and flavor.
4. Use Sparkling Water or Beer:
Using carbonated water or beer instead of regular water adds air bubbles to give that trademark lightness tempura is renowned famous for. As carbon dioxide bubbles expand during cooking, it creates small pockets in your batter, resulting in that signature Japanese crispiness.
5. Work Quickly:
Tempura requires fast frying, so be quick when dipping your vegetables into the batter before placing them into your hot oil or fryer immediately. Dipping one piece at a time ensures even coating while maintaining steady oil temperature so they don’t go greasy.
6. Season Your Batter Properly:
Your batter should contain salt but adding black pepper or other seasonings like garlic powder; coriander; cumin; smoked paprika powder creates new dimensions for flavors that you’ll enjoy along with the texture.
7. Cut Vegetables Thinly:
To create an ideally crunchy exterior on your vegetables or any tempura ingredients, slice them thinly because thinner items tend to cook tender more quickly than thick sections.
By following these few tips, you’ll be able to make vegan tempura just like they do in Japan – crispy, light, and absolutely delicious!
FAQ
Now that you’ve completed the recipe and enjoyed its delicious flavors, it’s time to answer any questions that you may have. Don’t worry if something didn’t come out perfectly or if you need a little extra guidance. I’m here to help and guide you through the frequently asked questions about this vegan tempura batter recipe. So let’s go ahead and address any uncertainties and clear up possible doubts in this section on frequently asked questions.
What is vegan tempura batter made of?
To start off, grab a small bowl and pour in some cold aquafaba. Take a hand whisk and give it a good whisk until it becomes frothy. Next, add some fridge cold sparkling water to the aquafaba and mix in cornflour, rice flour, and baking soda using a hand whisk. Mix it well until it becomes a runny and crepe-like batter.
Is tempura batter mix vegan?
Tempura batter is typically not considered vegan due to the use of eggs in the batter.
What can I use instead of egg in tempura batter?
In this tempura recipe, we have found a vegan substitute for eggs by using aquafaba, which is the liquid that comes with canned beans. It may seem surprising, but with a little whisking, aquafaba can take on a similar frothy texture as egg whites. In fact, it’s widely popular for creating vegan treats such as chocolate mousse and marshmallow fluff.
What is the formula for tempura batter?
For the perfect tempura dish, you’ll need some key ingredients. Begin by gathering 1 cup of plain flour, 1 egg, 1 teaspoon of baking soda, and 1 cup of cold water (200cc). These items will come together to create a light and crispy texture that pairs perfectly with any vegetable or protein you choose to incorporate into your tempura meal.
Bottom Line
So, what are you waiting for? Go make some delicious vegan tempura using this recipe and impress your loved ones with this tempting and satisfying treat! Whether you are a vegan or not, you cannot afford to miss a chance to try out this recipe. With its crispy texture and airy lightness, vegan tempura is perfect for any dinner party, special occasions, or even a regular weekend brunch. Plus, with the variety of vegetables you can use, the possibilities are endless!
The best part? This recipe is simple to follow and requires minimal effort. You don’t even need any fancy equipment or ingredients! So go ahead and give it a try, I guarantee you that it will be the best decision you’ll make today. So get ready to indulge in some deliciousness that’s wholesome and guilt-free.
Thank you for reading my article, and I hope you enjoyed learning about vegan tempura batter. If you have any questions or need further clarification, feel free to refer back to the FAQ section. Happy cooking!
Vegan Tempura Batter Recipe
Ingredients
- 1 2/3 cups whole wheat pastry flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 cups ice cold water
- 1 1/2 teaspoons japanese ground red chili pepper
- 1/2 cup white flour (For pre-batter covering of vegetables)
- oil, to cover 2-3 inches in a wok
Instructions
- Prepare your vegetables, cut into fair size.
- Sift the flour, baking powder and salt into a large bowl and whisk thoroughly.
- Heat oil in a wok to 375°F, you will know because a wooden spoon dipped in the oil will sizzle.
- Add just enough water to the batter so it's relatively thick but not too watery, you don't want to mix this into a smooth cream, you want it really chunky to add to the final texture.
- Coat the vegetable pieces in flour, then dip into the batter, you want to ensure it is covered completely or oil will leak in and make it extremely greasy.
- Deep fry in batches, until lightly golden brown and crispy (about 2-4 mins).
- Drain and remove onto a plate with some kitchen paper.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.