Jul 17 2026
Restaurants›Lento Restaurant›Tempura Fried Veggies (vegan) Recipe

Tempura Fried Veggies (vegan) Recipe

Inspired by Lento Restaurant
Time45m
Serves4

Fun Guy oyster mushrooms, zucchini, roasted carrots, red beet hummus, vegan Ras El Hanout aioli

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Ingredients

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Tempura Batter

Vegetables

Red Beet Hummus

Vegan Ras El Hanout Aioli

Oil for Frying

Method

Prepare the Tempura Batter

  1. 1

    Mix Ingredients

    In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water while stirring until the batter is smooth and slightly thick.

Prepare the Vegetables

  1. 2

    Slice the Vegetables

    Clean and slice the zucchini into thin rounds and cut the carrots into thin sticks. Clean the oyster mushrooms by gently wiping them with a damp cloth.

Prepare Red Beet Hummus

  1. 3

    Blend Hummus

    Combine the cooked beets, chickpeas, tahini, lemon juice, garlic, olive oil, and salt in a food processor. Blend until smooth and creamy. Adjust seasoning if necessary.

Prepare Vegan Ras El Hanout Aioli

  1. 4

    Mix Aioli

    In a bowl, mix the vegan mayo, Ras El Hanout, lemon juice, and garlic powder until well combined. Set aside.

Fry the Vegetables

  1. 5

    Heat Oil

    In a deep frying pan, heat vegetable oil over medium-high heat until hot.

  2. 6

    Dip and Fry

    Dip the prepared vegetables into the tempura batter, allowing excess batter to drip off. Carefully place them in the hot oil and fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Serve

  1. 7

    Plate and Enjoy

    Serve the tempura fried veggies hot with red beet hummus and vegan Ras El Hanout aioli for dipping.

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