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Party Food: Vegan Mushroom Tempura

vegan mushroom tempura

A rallying cry out to our Mushroom Mafia! Check out our 1st party food recipe: vegan mushroom tempura! You can use any ‘shrooms you can get your hands on for this light and crispy Japanese appetizer. Adding soda water to your batter gives your tempura a lighter, delicious, delicate crunch. These vegan mushroom tempura are always a crowd-pleaser. Dipping sauce essential, Sriracha is a winner if you’re going for a kick!

Scale

Ingredients

Instructions

  1. Preheat at least 2 inches of fry oil in a pot, until it shimmers.
  2. Place dry ingredients in a mixing bowl and stir together until combined.
  3. Slowly add soda water and whisk until you achieve a thinner, crepe-like batter.
  4. Slice mushrooms or vegetables. Dip vegetables in batter, shaking off excess.
  5. Using tongs, place one dipped mushroom in a pot of oil to see if it is hot enough.
  6. The mushroom should take about 2 minutes to fry, creating a crispy, see-through crust around the vegetable. If this occurs, remove this mushroom from oil and place it on a paper towel on a plate to cool. Repeat the process for the other mushrooms.
  7. When mushrooms are cool to touch, garnish with green onions and serve with sriracha mayo.

Notes

Did you make this recipe? Tag @wickedhealthy on Instagram and hashtag it #eatwickedfoods

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Keywords: vegan mushroom tempura