Vegan Vegetable Tempura

Vegan Vegetable Tempura is a delightful Japanese dish featuring a variety of fresh vegetables, lightly battered and fried to crispy perfection. This dish is not only satisfying but also showcases the natural flavors and textures of the vegetables used.

Ingredients

• Zucchini - 100 grams
• Bell pepper - 100 grams
• Carrot - 100 grams
• Green beans - 100 grams
• All-purpose flour - 100 grams
• Cornstarch - 50 grams
• Baking powder - 1 teaspoon
• Ice-cold water - 150 ml
• Salt - 1/2 teaspoon
• Vegetable oil - for frying

Steps

1. Wash and cut the zucchini, bell pepper, carrot, and green beans into bite-sized pieces.
2. In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
3. Gradually add the ice-cold water to the dry ingredients while stirring gently to form a lumpy batter; do not overmix.
4. Heat vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 180°C (350°F).
5. Dip each vegetable piece into the batter, allowing excess to drip off before carefully placing it in the hot oil.
6. Fry the vegetables in batches, ensuring not to overcrowd the pan, for about 2-3 minutes or until golden and crispy.
7. Remove the tempura with a slotted spoon and drain on paper towels to remove excess oil.
8. Serve immediately with a dipping sauce of your choice, such as soy sauce or a homemade ponzu sauce.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables used.
• Low in cholesterol and high in fiber, promoting heart health.

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