Vegan Tempura Vegetables

Total time50 min

Prep time20 min

Cook time25 min

4.5

(5)

Crispy, golden, and shatteringly light, this plant-based take on a Japanese classic proves that tempura doesn't need eggs or dairy to deliver serious crunch. The secret is a batter built on ice-cold sparkling water, cornstarch, and a deliberately lumpy mix — overstirring is the enemy here, and the recipe makes that crystal clear. Sweet potato, zucchini, broccoli, and red bell pepper each bring their own color and texture to the plate, so every bite feels a little different. A quick soy-mirin dipping sauce with fresh ginger ties everything together with a savory, slightly sweet punch that you'll want to pour on everything. Frying in small batches and resting pieces on a wire rack (never stacked) keeps that lacy crust intact from the first piece to the last. The whole spread serves four and comes together faster than you'd expect for something that looks this impressive. Whether you're cooking for a crowd or just treating yourself, this one earns a permanent spot in the weeknight rotation.

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Ingredients

4 servings

For the batter

1 cup all-purpose flour, plus more for dredging
¼ cup cornstarch
1 tsp baking powder
½ tsp fine salt
1 cup ice-cold sparkling water

For the vegetables

1 medium sweet potato (about 8 oz), peeled and sliced ¼-inch thick
1 medium zucchini (about 8 oz), sliced ¼-inch thick on the diagonal
4 oz broccoli florets, cut into bite-sized pieces
1 medium red bell pepper, seeded and cut into 1-inch strips

For frying

4 cups neutral oil (such as canola or vegetable oil), for frying

For the dipping sauce

3 tbsp soy sauce
3 tbsp mirin
½ cup water
1 tsp granulated sugar
1 tsp fresh ginger, finely grated

For serving

2 tbsp daikon radish, finely grated (optional)

Instructions

1
Combine the soy sauce, mirin, water, and sugar in a small saucepan over medium heat, stirring until the sugar dissolves, about 2 minutes. Remove from heat, stir in the grated ginger, and set aside to cool slightly.
2
Pat all the vegetables completely dry with paper towels. Spread a thin layer of all-purpose flour on a plate and lightly dredge each piece, shaking off any excess. Set aside on a clean plate.

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