Vegan tempura


  • Vegetables such as leek, parsnip and potato
  • 120g rice flour
  • 150cc water
  • 1 tbsp soy sauce
  • vegetable oil for deep frying

If you’d like to make this gluten free, just cook without soy sauce.


  1. Slice vegetables thinly and steam or boil them.
  2. Mix 120g rice flour, 150cc water and 1 teaspoon of soya sauce to make batter.
  3. Put vegetables into batter.
  4. Heat the oil in a deep fryer or large wok to 170℃.
  5. Fly them crispy.
  6. Drain on kitchen paper.
  7. Serve with salt or dipping sauce you like on the side.