Vegan Tempura Recipe – A Traditional Japanese Recipe

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Crunchy, golden, and utterly satisfying — that’s the essence of the perfect tempura. However, finding a vegan tempura recipe that doesn’t compromise taste or texture can feel like a culinary quest. From personal experience, I understand the struggle of replicating traditional flavors in a plant-based format.

The lack of suitable recipes can leave you feeling disheartened and out of options. But what if I told you there’s a way to achieve that beloved crunch and flavor, all while sticking to vegan principles?

In this post, I’ll share my journey and the homemade solution that transformed my approach to vegan cooking, specifically focusing on creating the ultimate vegan tempura.

What Is Vegan Tempura? 

Vegan tempura is a plant-based version of the classic Japanese dish traditionally made with seafood and vegetables. Instead, this version strictly uses a variety of vegetables such as bell peppers, sweet potatoes, broccoli, and mushrooms.

The batter, key to tempura’s light, crispy texture, is made without eggs or dairy, often utilizing sparkling water and wheat flour to achieve the same airy crunch.

Ideal for vegans and those with dietary restrictions, vegan tempura offers a delightful way to enjoy fried foods without animal products, maintaining the essence of the original dish while being entirely plant-based.

Quick Fact: Tempura originated in Portugal and was introduced to Japan in the 16th century, where it evolved into the popular battered and fried dish known today.

Recipe Directions

• Heat oil to about 350°F (176°C) in a pot, ensuring it’s at least 1 inch deep, ideally 2 inches, for effective frying.
• In a large bowl, mix dry ingredients for the batter. Once combined, add sparkling water. Stir until the mixture is smooth, with no lumps remaining.
• Prepare your vegan ingredients for frying. This can include vegan shrimp or sliced vegetables such as eggplant, mushrooms, broccoli, sweet potatoes, potatoes, and green beans.
• Dip the vegan shrimp or vegetables into the batter, ensuring each piece is well-coated.
• Carefully place the battered items in the hot oil. Fry until crispy. 

Note: They may not turn super golden but should be evenly fried. Turn them in the oil for even cooking.

• Once fried, remove the items from the oil using a slotted spoon. Let them drain on paper towels to remove excess oil.
• If you make salt-and-pepper shrimp, mix 1/4 tsp salt with 1/4 tsp white pepper. Sprinkle this mix over the fried items while they are still hot.
• Serve immediately. Enjoy your vegan tempura sprinkled with the salt and pepper mix, or dip it in soy sauce for added flavor.

Variations, Add-Ons, And Toppings 

Variations

• Seasonal Vegetables: Experiment with seasonal vegetables like asparagus, zucchini, or bell peppers for different flavors and textures.
• Exotic Mushrooms: Incorporate varieties like shiitake, oyster, or enoki mushrooms for a unique twist.
• Tofu and Seitan: Add protein by including battered slices of tofu or seitan, offering a meatier texture.

Add-Ons

• Dipping Sauces: Enhance your tempura with a range of dipping sauces such as traditional tentsuyu (dipping sauce), sweet chili sauce, or a vegan ginger soy sauce.
• Spice Blends: Offer a variety of spice blends on the side, like Japanese seven spice (Shichimi Togarashi), curry powder, or garlic salt for added flavor.
• Lemon Wedges: Serving with lemon wedges allows guests to add a fresh, zesty flavor to their tempura.

Toppings

• Green Tea Salt: Combine fine sea salt with green tea powder (matcha) for a unique, aromatic seasoning.
• Tempura Flakes: Sprinkle crispy tempura flakes (tenkasu) on top for extra crunch and flavor.
• Seaweed Powder: Dusting with nori or seaweed powder can add a subtle, oceanic flavor, enhancing the vegan theme.
• Grated Daikon Radish: Offer grated daikon radish on the side for a refreshing, slightly spicy accompaniment.

Vegetable Substitutions 

• Avocado Slices: Creamy and rich, adding a unique texture contrast.
• Bell Pepper Strips: Sweet and colorful, offering a slight crunch.
• Carrot Slices: Firm and sweet, they fry up beautifully.
• Cauliflower Florets: Absorb the batter well, resulting in a crispy finish.
• Zucchini Slices: Mild and soft, they complement the light batter.
• Onion Rings: Become sweet and tender when fried, adding a classic flavor.
• Asparagus Spears: Offer a nice bite and an elegant appearance.
• Sweet Potato Wedges: Sweet, hearty, and hold up well during frying.
• Green Beans: Crisp and light, perfect for a quick fry.
• Shiitake Mushrooms: Meaty texture with a rich, umami flavor.

Quick Tip: For lighter, crispier vegan tempura, chill the batter in the fridge for a few minutes before use, and always fry in small batches to maintain oil temperature.

Best Side Dishes 

1. Steamed Rice A staple in Japanese cuisine, it complements the crispy tempura without overpowering its flavors.
2. Miso Soup Offers a warm, savory contrast to the crunchy tempura.
3. Soba Noodles Served cold with dipping sauce, they provide a refreshing balance.
4. Pickled Ginger Cleanses the palate between bites, enhancing the flavors.
5. Daikon Radish Salad Offers a crisp, refreshing contrast to the fried tempura.
6. Edamame Salted or spiced, these provide a simple, protein-rich side.
7. Cucumber Salad Light and vinegary, it cuts through the richness of the tempura.
8. Seaweed Salad Brings a different texture and a burst of umami flavor.
9. Sushi Rolls Various vegan sushi complements the tempura for a fuller meal.
10. Quinoa Salad Provides a hearty, nutritious accompaniment to the lighter tempura.

How To Serve?

• Presentation: Arrange the tempura on a large platter, displaying the variety of colors and shapes attractively.
• Dipping Sauces: Serve with small bowls of dipping sauces such as tentsuyu (tempura dipping sauce), sweet chili sauce, or soy-based sauce. Include lemon wedges for a fresh, zesty option.
• Garnishes: Sprinkle with sea salt, green tea salt, or shichimi togarashi (Japanese seven spice) for added flavor. Freshly grated daikon radish or ginger can also be offered on the side.
• Pair with Rice: Serve a side of steamed white or brown rice to complement the tempura’s crunchy texture.
• Add Soup or Salad: Serve alongside a light soup, like miso soup, or a simple salad to balance the meal.
• Temperature: Serve immediately after frying while the tempura is hot and crispy for the best texture and taste.
• Utensils: Provide chopsticks or small forks to handle and eat the tempura pieces easily.
• Portion Control: If serving as an appetizer, consider portioning the tempura onto individual small plates for each guest.
• Refreshments: Pair with green tea or a light, crisp beverage to cleanse the palate between bites.

Quick Tip: For best results in frying vegan tempura, ensure your oil is at the correct temperature (around 350°F) to achieve that signature light and crispy texture.

Storage & Make Ahead

• Make Ahead: Prepare the dry ingredients for the batter and cut the vegetables ahead of time. Store separately in the refrigerator.
• Cooling: Let the tempura cool completely on a wire rack to prevent sogginess after frying.
• Refrigeration: Store leftover tempura in an airtight container; it’s best consumed within 24 hours.
• Reheating: Reheat in an oven or air fryer at 350°F for 5-10 minutes to restore crispiness.
• Avoid Freezing: Freezing is not recommended as it can significantly alter the texture and quality of the tempura.

Fact: Tempura batter is unique because it uses cold or sparkling water, preventing gluten development. This results in a lighter, crispier fry compared to traditional batters.

Frequently Asked Questions 

Can I Make Vegan Tempura Gluten-Free?

Yes, you can make vegan tempura gluten-free by substituting the all-purpose flour with a gluten-free blend. Be sure to also use gluten-free soy sauce for dipping. Note that the texture might vary slightly due to the different properties of gluten-free flour.

How Do I Prevent My Vegan Tempura From Becoming Soggy?

To prevent vegan tempura from becoming soggy, ensure the oil is hot enough (around 350°F) before frying, and do not overcrowd the pan, as this can lower the oil’s temperature. Also, use ice-cold sparkling water for the batter to enhance crispiness. Drain the tempura on paper towels or a wire rack immediately after frying.

What Are The Best Vegetables To Use For Vegan Tempura?

The best vegetables for vegan tempura cook quickly and have a natural crunch. Popular choices include bell peppers, sweet potatoes, broccoli, mushrooms, and green beans. Thinly slicing harder vegetables like sweet potatoes can ensure they cook thoroughly.

How Long Does Vegan Tempura Stay Crisp After Frying?

Vegan tempura is best enjoyed immediately after frying for optimal crispness. However, to revive some of the crunch, reheat some of the crunch in an oven or air fryer at 350°F for a few minutes. Avoid microwaving, as this will make them soggy.

Can I Use Carbonated Beverages Instead Of Sparkling Water In The Tempura Batter?

You can use carbonated beverages like soda water instead of sparkling water to create the batter. The carbonation helps to create a light and airy batter. However, ensure that the beverage is unflavored and unsweetened to avoid altering the taste of the tempura.