Vegan Tempura Vegetables with Ginger Beer Recipe
This simple delicious vegan tempura vegetables recipe is divine! These are addictive bites that make a tasty vegan starter or an exciting vegan lunch.
The combination of vegetables lightly fried in batter is so delicious, but what really makes this dish is using ginger beer for the batter. Ginger beer makes the vegan tempura batter light and crisp thanks to the addition of carbon dioxide.
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Just as beer is used to flavour batter, we have used ginger beer in this delicious vegan tempura vegetable recipe. The half soda water and half ginger beer ratio give the tempura a unique and delightful flavour while still remaining light and crispy.
The options of vegetables that can be used in our vegan tempura lunch recipe are endless, and it is worth experimenting with new ones each time you make the batter. You ideally want finger food sized pieces, so not too small.
We have used peppers, mangetout, asparagus, broccoli, aubergines and courgettes but depending on what is in season you can also try cauliflower and carrot.
Serve these enticing bites with a drizzle of syrup and a sprinkle of paprika.
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
Rating:
Total Time: 25 minutes
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 0.25 0.25 litres vegetable oil, for deep-frying
- 100 100 grams fresh seasonal vegetables, cut into large pieces (such as peppers, mangetout, asparagus, broccoli, aubergines, courgettes)
- 0.16666666666667 0.16666666666667 Tbsp paprika, to serve
- For the ginger batter:
- 41.666666666667 41.666666666667 grams plain flour
- 41.666666666667 41.666666666667 grams cornflour
- 50 50 ml soda water
- 50 50 ml sparkling vegan ginger beer
Method
- Preheat the oven to 160°C/325°F/Gas Mark 3.
- To make the ginger batter, place the flour and cornflour in a large, wide bowl. Slowly pour in the soda water and ginger beer, stirring quickly to create a smooth batter. If there are any lumps, stir again to remove.
- Heat the oil in a large saucepan or wok over a high heat, until a drop of batter floats quickly to the top and sizzles. Dip each piece of vegetable in the batter, shake off the excess and deep-fry for about 5 minutes, or until crisp and beginning to brown. Fry the vegetables in small batches, drain on kitchen paper and keep on an ovenproof plate in the preheated oven while you finish the frying. Scoop out any stray pieces of batter from the oil between batches so that they do not burn and taint the oil.
- Serve the vegetables piled on a large serving plate, drizzled with the syrup and lightly dusted with paprika.
Tired of eating the same old lunches?
Try something new this lunchtime with this tasty smoked tofu and vegetable baguette!
