Vegan Tempura Vegetables

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Vegan Tempura Vegetables

Vegan Tempura Veggies

Updated on January 4, 2022

  • 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

  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.

Nutrition Facts (per serving)

246Calories9g Fat37g Carbs7g Protein
Nutrition FactsServings Per Recipe4Calories246% Daily Value *Total Fat9g11%Saturated Fat1g6%Sodium45mg2%Total Carbohydrate37g13%Dietary Fiber5g17%Total Sugars4gProtein7gVitamin C115mg573%Calcium56mg4%Iron2mg13%Potassium488mg10%

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