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photo of fried vegetables in batter or tempura with a bowl of peanut butter sauce in the middle, recipe from All About Vegans
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Vegan tempura (fried vegetables) with amazing peanut sauce with Asian notes

Amazing Vegan tempura (fried vegetables) with a wonderful peanut sauce with Asian notes
Course Mainly, Main Dishes, Main course, Appetizers, appetizer, side dishes, side dish
Cuisine Vegan, Greek / Vegan, Greek Modern, Greek Modern / Vegan, Greek Traditional, Japanese, Japanese (vegan)
Keyword tempura, soy milk, vegetables, sauce, tempura, fried, peanut butter
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 appetizers
Calories 223kcal
Author Thodoris Tibilis

Ingredients

Vegetables for dipping

  • 1 carrot
  • 1 green bell pepper
  • 1 Florina pepper or red round

For the vegan tempura (batter)

  • ½ cup blonde beer cold
  • ½ cup all-purpose flour
  • 1 Tbsp corn flour
  • ½ Tbsp baking powder
  • salt

Oil for frying (we recommend olive oil)

Peanut Butter Dip (2 dips)

  • 3/4 cup peanut butter
  • ½ cup water
  • 1 clove garlic small
  • 3 Tbsp soy sauce
  • 3 Tbsp lemon juice
  • 1 from. fresh ginger or 2 pinches of powder
  • 1 tsp Bukovo sweet optionally

Instructions

  • Cut our vegetables into strips.
  • Put in a fryer, deep pan or pot, heat the oil at a medium to high temperature.
  • Make the vegan batter (or vegan tempura) by mixing all the ingredients well.
  • Prepare the sauce for the dips, also mixing well all the ingredients for the peanut butter dip.
  • We lay kitchen paper on a tray, platter or large plate to rest our grilled vegetables on.
  • When the oil is hot (we don't want it to smoke, but we don't want it to burn too much either), we take a piece of our chopped vegetables, dip them in the batter, or tempura, to cover them and put them in the hot oil for a minute. We turn them on the other side for another minute and place them on kitchen paper. We want the batter (or tempura) to be just golden. We put them little by little in the oil, being careful not to touch each other when we pour them so that they don't stick together.
  • Serve them immediately with the dip. If we want, sprinkle the dip with sweet (or hot) bukovo for a more beautiful presentation.

Notes

  • Depending on our preferences, we can add to the dips:
    • 1-2 tbsp. sweet bukovo or 1 tbsp. hot
    • Extra soy sauce (to make it more salty)
    • Extra ginger (for freshness, sparkle and a more spicy effect)
    • Extra lemon (for acidity)
    • Extra water (to make it more runny)
  • Ideally, we make the peanut butter ourselves by simply beating peanuts (preferably unsalted peanuts) in a blender and, if necessary, adding a little olive oil or other vegan oil of our choice.

Nutrition

Calories: 223kcal | Carbohydrates: 44g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1877mg | Potassium: 484mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7476IU | Vitamin C: 135mg | Calcium: 217mg | Iron: 3mg