Vegan tempura

Vegan tempura is a tasty gluten-free dish, ideal as a dinner party starter. It’s crispy and light despite a completely eggless batter.

TEMPURA:
1 small butternut squash or sweet potato, peeled
2 medium courgettes
1 medium aubergine
3 tbsp / 45 ml of fridge-cold, reduced aquafaba
approx. 1 cup / 240 ml of fridge-cold sparkling water
1 tsp baking soda
2 tbsp cornflour / cornstarch, sifted
1½ cup + 2 tbsp rice or white cake flour, sifted + more for dusting
about 20 ice cubes
about 2 cups of neutral-tasting oil, for frying (I used sunflower oil)

DIPPING SAUCE:
3 tbsp tamari or soy sauce
4 tsp maple syrup
1 tsp roasted sesame oil
1 tbsp rice wine vinegar
1 spring onion, sliced thinly

View the full recipe at Lazy Cat Kitchen →