Sep 13, 2009

The beauty of this tempura batter is that it doesn't contain eggs, making it vegan-friendly, so everyone will be able to enjoy this crispy side dish.

Source: Vegan Yum Yum

Credit: Vegan Yum Yum

FROM THE RECIPE:

How can you tell if your oil is hot enough? When you drop a batter coated veggie in, little bits of batter will explode off the veggie outward like tempura fireworks. These bits, called tenkasu, are a good indication that your batter is hot enough. The veggies should cook for 40 seconds to 1 minute and feel crispy when you knock them around. You don't need them to be golden brown, so don't wait for that.

Most vegetables will cook to the perfect tenderness in that time, including harder ones like carrots if you keep their width to 1/4″ thick. For harder vegetables like squash or sweet potatoes, you may want to briefly blanch them to get them going before frying. But broccoli, mushrooms, and green beans or snap peas don't require any pre-cooking at all.

Get the Recipe from Vegan Yum Yum