Vegan Tempura Veggies

Fresh cauliflower, broccoli, red bell pepper, and carrots are dipped in a simple vegan batter then deep-fried in this easy tempura recipe.

• Preparation Time: 10 mins
• Cooking Time: 2 mins
• Total Time: 12 mins
• Calories: 246 Calories

Ingredients

• 1 cup all-purpose flour
• vegetable oil for frying
• 1 cup ice water
• ice cubes
• 2 tablespoons arrowroot powder
• 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

Recipe Instructions

Step 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.

Step 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.