Alright, fellow food adventurers, let's talk tempura! But not just any tempura—we're diving headfirst into the crispy, crunchy, and utterly irresistible world of vegan tempura! And let me tell you, it's a game changer.
Now, I know what you might be thinking: deep-fried? Isn't that a little... indulgent? Well, yes, maybe. But sometimes, you just need that satisfying crunch, that light-as-air batter, and that burst of flavor that only a perfectly fried veggie can deliver. And let's be real, this isn't your average greasy spoon fare. We're elevating the humble tempura with a plant-based twist that's both healthy and incredibly delicious.
My Tempura Tale: A Flashback to Crouton Chaos
Before we get to the recipe, let me share a little secret from my past that makes me smile every time I get the urge to fry something. It all started with my grandma’s legendary pea soup and the equally legendary croutons that went with it. My brother, cousin, and I were absolute crouton bandits. We managed to devour a whole bowlful of crispy, buttery croutons while hiding under the dining table... Needless to say, grandma wasn't amused when she discovered our empty bowl. It's a lesson in moderation I still think about every time I get the urge to eat fried food.
The Magic of Aquafaba
The secret to this vegan tempura lies in aquafaba, that magical liquid you normally pour down the drain. Yes, the brine from a can of chickpeas is actually liquid gold! It whips up into a frothy dream and gives our tempura batter that light, airy quality that we all crave. It's a waste-free way to make magic!
Recipe: Vegan Tempura
This recipe is super versatile, so feel free to mix and match your favorite vegetables.
Yields: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
For the Tempura:
- 1 small butternut squash or sweet potato, peeled and sliced
- 2 medium courgettes, sliced
- 1 medium aubergine, sliced
- 3 tbsp of fridge-cold, reduced aquafaba
- Approximately 1 cup of fridge-cold sparkling water
- 1 tsp baking soda
- 2 tbsp cornflour/cornstarch, sifted
- 1 1/2 cups + 2 tbsp rice flour, sifted, plus more for dusting
- About 20 ice cubes
- About 2 cups of neutral-tasting oil, for frying
For the Dipping Sauce:
- 3 tbsp tamari or soy sauce
- 4 tsp maple syrup
- 1 tsp toasted sesame oil
- 1 tbsp rice wine vinegar
- 1 spring onion, thinly sliced
Method:
- Prep the Veggies: Slice all your vegetables into ¼-inch slices or matchsticks.
- Prepare the Bowls: Get two bowls, one larger than the other. The larger bowl will hold the ice, and the smaller will hold the batter. Place the ice in the bottom of the larger bowl and nestle the smaller one on top.
- Mix the Dry Ingredients: In a separate bowl, combine sifted cornflour, rice flour, and baking soda.
- Whisk up the Sauce: In another bowl, mix all dipping sauce ingredients and set aside.
- Heat the Oil: Pour oil into a small pot and heat on medium (170-180°C / 340-360°F).
- Create the Batter: In the small bowl over the ice, whisk the cold aquafaba until frothy. Add sparkling water, then gently whisk in cornflour, rice flour, and baking soda to make a crepe-like batter. Be gentle!
- Dust and Dip: Lightly dust the vegetable pieces in the extra flour and then dip them into the cold batter.
- Fry Away: Test the oil by dropping a piece of battered vegetable. If it drops to the bottom and comes back up, it's ready! Fry 2-3 pieces at a time for 1-2 minutes per side, until golden brown.
- Drain and Serve: Remove from the oil with a slotted spoon and place on paper towels to drain. Serve immediately with the dipping sauce.
Notes:
- For gluten-free batter, use rice flour. If using regular flour, do not overmix.
- You can use any vegetables you like: broccoli, asparagus, bell peppers are all delicious!
- The secret to light, crispy tempura is a very cold batter, so keep everything chilled.
The Verdict
So there you have it! A delicious, healthier twist on a classic treat. This vegan tempura is perfect for sharing, as a side dish, or as the star of your very own veggie feast. Don't be surprised if you end up making it again... and again... It's that good!