Can Vegans Eat Tempura? Here’s The Answer!

Tempura, a beloved Japanese culinary delight, is renowned for its crispy, golden-brown exterior and succulent, tender interior. Traditionally, tempura batter is made with wheat flour, eggs, and water. However, for those seeking a plant-based alternative, the question arises: can tempura be vegan?

The Vegan Tempura Dilemma

The crux of the vegan tempura conundrum lies in the egg component. Eggs, an essential ingredient in conventional tempura batter, serve two primary functions: binding the batter together and providing a light, airy texture. For vegans, finding a suitable egg substitute is paramount.

Vegan Egg Substitutes for Tempura

Various vegan egg substitutes can replicate the binding and texturizing properties of eggs in tempura batter. These include:

1. Aquafaba (Chickpea Brine)

Aquafaba, the liquid found in canned chickpeas, is an excellent vegan egg substitute. When whipped, it creates a fluffy, egg-like foam that provides both structure and lightness to the batter.

2. Ground Flaxseeds

Ground flaxseeds, combined with water, form a gelatinous mixture that acts as a binder in tempura batter. Additionally, they impart a subtle nutty flavor.

3. Vegan Mayonnaise

Vegan mayonnaise, made with plant-based oils, can be used as a direct substitute for eggs in tempura batter. It provides richness and creaminess, contributing to a satisfying tempura experience.

Vegan Tempura Batter Recipe

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup vegan egg substitute (aquafaba, ground flaxseeds, or vegan mayonnaise)
• 1 cup ice water
• Salt to taste

Instructions:

1. In a large bowl, whisk together the flour and salt.
2. Gradually add the vegan egg substitute and ice water, whisking until a smooth batter forms. Avoid overmixing.
3. Let the batter rest for 10-15 minutes before using.

Choosing Vegan-Friendly Ingredients

Beyond the egg substitute, ensuring that all other ingredients used in vegan tempura are also vegan-friendly is crucial. This includes:

1. Vegetable Oil

Most vegetable oils, such as canola oil or grapeseed oil, are vegan. However, avoid animal-derived oils like lard or butter.

2. Vegetables

Vegetables used for tempura, such as broccoli, carrots, or zucchini, are naturally vegan.

3. Dipping Sauce

Traditional tempura dipping sauce (tentsuyu) contains dashi, which is often made with fish stock. Opt for vegan dashi alternatives, such as kombu dashi or shiitake dashi, to create a vegan-friendly dipping sauce.

Tips for Perfect Vegan Tempura

1. Use cold water to keep the batter crispy.
2. Coat the vegetables in a thin layer of batter to prevent sogginess.
3. Fry the tempura in hot oil (350-375°F) for a few minutes, or until golden brown.
4. Drain the tempura on paper towels to remove excess oil.

Final Note: Embracing the Vegan Tempura Delight

With the right ingredients and techniques, creating delicious and satisfying vegan tempura is possible. By embracing vegan egg substitutes and carefully selecting vegan-friendly ingredients, you can indulge in the crispy crunch and tender interior of tempura without compromising your ethical values.

FAQ

1. Can I use any vegan egg substitute in tempura batter?

Yes, you can use aquafaba, ground flaxseeds, or vegan mayonnaise as egg substitutes in tempura batter.

2. What is the best vegetable oil for frying vegan tempura?

Canola oil or grapeseed oil are excellent choices for frying vegan tempura due to their high smoke points.

3. Can I use regular flour for vegan tempura batter?

Yes, you can use regular all-purpose flour for vegan tempura batter. However, ensure that all other ingredients used are also vegan-friendly.

4. How do I make vegan tentsuyu (dipping sauce)?

To make vegan tentsuyu, replace fish stock with kombu dashi or shiitake dashi. Mirin, soy sauce, and grated daikon radish are also common ingredients.

5. Can I make tempura with frozen vegetables?

Yes, you can make tempura with frozen vegetables. However, thaw them thoroughly before coating them in batter.