Vegan Tempura Platter with Asian Dipping Sauces
Introduction
In celebration of today's Fried Food Festival, let's explore a dish that embodies the spirit of indulgence and comfort. This Vegan Tempura Platter combines the crispy joy of fried foods with a vibrant selection of Asian-inspired dipping sauces, perfect for a festive day!
Ingredients
- 1 cup ice-cold sparkling water
- 1 cup all-purpose flour (gluten-free if needed)
- 1/2 tsp salt
- Assorted vegetables (bell peppers, sweet potatoes, broccoli, mushrooms)
- 2 cups canola oil, for frying
- For the dipping sauces:
- Soy sauce
- Rice vinegar
- Minced ginger
- Crushed garlic
- Chopped green onions
- Sesame oil
- Chili flakes
Instructions
- In a bowl, mix flour and salt. Gradually whisk in ice-cold sparkling water until the batter is smooth.
- Heat oil in a deep fryer or large saucepan to 350°F (175°C).
- Dip vegetables in the batter, shaking off excess, and fry in batches until golden and crispy, about 2-3 minutes.
- Drain on paper towels.
- Mix ingredients for each dipping sauce in separate small bowls.
- Serve hot tempura with dipping sauces on the side.
Enjoy this delightful Vegan Tempura Platter, a wonderful way to celebrate the festival while sticking to a plant-based diet. This dish not only satisfies your fried food cravings but also brings a touch of Asian flair to your table.
Isabella
| Nutritionfacts | Calories: 450, Fat: 20g, Carbs: 60g, Protein: 8g |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Gluten, Soy, Sesame |