Vegan Tempura Veggies recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Cauliflower Fried

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

Nutrition Info

246.3 calories
carbohydrate: 36.5 g
cholesterol: : -
fat: 8.9 g
fiber: 4.8 g
protein: 6.6 g
saturatedFat: 1.1 g
servingSize: -
sodium: 45.4 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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. 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.

Recipe Yield

4 servings

Recipe Note

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

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