As easy as it sounds, vegan tempura (or tempura batter sans eggs) can be tricky. It’s a fancy dance, trying to get a light and crispy coating, without a heavy or soggy shell. A lot of it has to do with the oil temperature, but a lot of it also has to do with the batter too.
Anyway, as I was perusing the interweb today, I found this article in the New York times on vegan tempura. It’s definitely worth checking out. I haven’t personally tried this recipe yet, but plan to soon. If you happen to try this recipe first, I’d love to hear what you think.
Here’s the link to the article/recipe: Vegan Tempura