Crispy, golden, and irresistibly light—these Ultimate Vegan Tempura Veggies will transform your home kitchen into a savory street market straight from Japan. This plant-based take on a tempura classic delivers crackly-crunchy coatings with every bite, enveloping fresh-cut cauliflower, broccoli, red bell pepper, and baby carrots without a trace of dairy or eggs. The secret? An ice-cold, perfectly balanced batter that lets vegetable flavors shine while soaking up the goodness of a quick fry.
This recipe is delightfully fast and flexible: the batter comes together in mere minutes, and the veggies fry up tender and crisp in almost no time. Whether you’re craving a crowd-pleasing appetizer, a light lunch, or a unique side dish, these tempura vegetables make every meal feel like a celebration. Serve them with your favorite dipping sauce and enjoy that satisfying crunch—completely vegan, undeniably delicious.
Ultimate Vegan Tempura Veggies
Print RecipeIngredients
- 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
Instructions
Fill a large mixing bowl with ice cubes and set a smaller bowl on top to keep the batter extra cold.
Combine the flour and arrowroot powder in the smaller bowl.
Gradually whisk in the ice water until the batter is smooth and has a thick but pourable consistency.
Pour vegetable oil into a deep pan or fryer and heat to medium-high until shimmering.
Dip each piece of cauliflower into the chilled batter, ensuring it’s coated evenly, then carefully lower into the hot oil.
Fry in batches for 1 to 2 minutes, or until the coating is puffed and golden.
Transfer cooked pieces onto a plate lined with paper towels to drain excess oil.
Repeat the process with broccoli, bell pepper, and carrots until all veggies are tempura-fried.
Notes
Tips:
Keep your batter ice-cold for the crispiest crust—placing the bowl over ice helps! Don’t overcrowd the pan while frying; too many pieces at once will lower the oil temperature and lead to soggy tempura. Use tongs or chopsticks for easy turning, and serve the veggies as soon as they’re cooked for maximum crunch.