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Crispy Vegetarian Tempura

Crispy Vegetarian Tempura

The batter on this tempura is light and crisp, and the flavors or the vegetables shine through in this classic dish.




  • 1 1/2 c arrowroot (divided use)
  • 1/2 c all purpose flour
  • 1/2 tsp salt
  • 1 c cold water

Vegetables and Seitan

  • 2 c butternut squash, peeled (bite-sized pieces)
  • 2 c summer squash (bite-sized)
  • 2 c poblano peppers, seeded (strips)
  • 2 c seitan (bite-sized pieces)
  • 2-4 c high heat vegetable oil


  1. In a deep, medium-sized bowl, whisk together 1/2 cup of the arrowroot, the all purpose flour, and salt. Add cold water and whisk just until blended.
  2. Place the other cup of arrowroot in a medium bowl.
  3. Using tongs, dip each vegetable and seitan piece first in the arrowroot and then in the batter. Place coated items in a large bowl, ready for frying.
  4. Heat the oil in a deep fryer or heavy pot until it reaches 350 degrees F.
  5. Use tongs to carefully slide several coated pieces at a time in the hot oil. Turn after 2-3 minutes and cook the other sides until browned and tender inside. Remove to a tray lined with paper towels.
  6. When all is fried, place on a platter and serve hot with any dipping sauce of your choice.

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