Vegetable Tempura

[Retro Hippie]

This sounds so good and I want to make it right now but the only egg replacer I have on hand is flax seed.  Do you think this would work well with this recipe?

If you don't know, that's okay. :]

[veganbeing]

Does anyone know where to get King Trumpet mushrooms?  I had them in San Francisco - and fell in love!  They are absolutely excellent in tempura. 

Is there a certain type of grocery store that would carry them?  Has ANYone seen them?  Or should I just give up?! 

[faunablues]

Does anyone know where to get King Trumpet mushrooms?  I had them in San Francisco - and fell in love!  They are absolutely excellent in tempura. 

Is there a certain type of grocery store that would carry them?  Has ANYone seen them?  Or should I just give up?! 

They're also called king oyster mushrooms; they sell them in my local Korean market, and I've think I've seen them at Japanese supermarkets... in other words, try asian grocery stores, but if you can't find them, just try oyster mushrooms (they make good tempura too).

[idioglossia]

Wonderful!  It's a family tradition to have fondu on Christmas Eve, so I've had to get creative over the years to make veggie-friendly fondu foods.  This year I tried vegetable tempura (sweet potatoes, green beans, mushrooms) and it was perfect!  Retro Hippe asked if ground flaxseed egg substitute will work in this recipe, and it definitely does.  Will be making again!  Thank-you.

[twilightlow]

Actually you don't even need the egg so don't sweat it if you don't have it, we just use ice cold water and the flour & salt.
It's the secret to keeping the veggies as oil free as possible after you cook them.
The cold repells the absorbition of oil (not competely but it helps).
This recipe is yummy!

[secondbase]

i love bell pepper tempura. and eggplant.


and bamboo shoots.


okay fine. i just love tempura. great recipe!

[corrienehjayneh]

I'd use significantly less salt, maybe a teaspon. 

I have to say, I was really glad to find this recipe. Tempura batter isn't that complicated, but having never made it before, I needed some basic guidelines.  I used this recipe to make tempura sweet potatoes that I wrapped up in sushi.  Delicious.

[vlyandra]

The trick to flaky, crispy tempura is to mix the batter as little as possible, and make sure the water is COLD. Ice water is best. You want to form as little gluten as possible, as that'll make it chewy instead of crispy.

Also, I hate to nitpick, but "Itadakimasu" doesn't mean "Bon appetit" so much as "Thank you for the meal." It's not you'd say to someone else, like you would "bon appetit." It's something you say before partaking in the meal-- think a very short form of grace.

[secondbase]

someone mentions sushi in the reviews. one of my favorite rolls to make is a tempura asparagus w/ mango roll!


try it and fall in love

[wildrose]

I can't believe I never found this recipe before!
I've been wanting good veg tempura forever and ever. I never even thought of making it  myself, and it's so easy and yumm! thank you!

[dinkfeet]

I did this last night with rice flour and it was soooo freakin' good 

Broccoli was best, followed by sweet potato then bok choy, then green beans. The sweet peppers didn't work so well, and the zuke and squash just got mushy

Definitely keep the batter cold, and put the veggies in one at a time, not in a bunch oryou end up with a fried veggie casserole in a lump!

Two questions: everything kept sticking to the "basket" we were setting them in 'cause the batter would cook between the mesh - any suggestions for avoiding that? Also, what to serve with this to make it a full meal? We (six people) just had salad and cupcakes and it was kind of lame as a full meal (but very tasty!)

[wiredalive]

Third time I've tried this, and it finally turned out right. I had to add two full cups of water for the batter to be the right constancy, otherwise it's VERY thick and turns into a giant, mushy puff ball of dough when fried. 1tbsp of salt is too much for me, we had to use 1/2. I made it with seitan, cauliflower, green beans and onions. The seitan may have worked better if it had been marinated or something(it was flavored, but a bit bland) The green beans didn't hold onto the batter well and so it all spread out when you put them in and they weren't really very tasty anyway. The cauliflower and onions were VERY good though.

[_algae_]

I just made this and it was waaay too salty.  I mean, it was inedible and I think I'm going to have to throw it all out.  I would make this again without salt or just a pinch maybe. 

[animal_g]

I'd use significantly less salt, maybe a teaspon. 

I just made this and it was waaay too salty.  I mean, it was inedible and I think I'm going to have to throw it all out.  I would make this again without salt or just a pinch maybe. 

heed the words of the wise...
good recipe with the exception of the salt amount... maybe the author meant 1 teaspoon; it seems likely.