We’ve got some crunchy and a little naughty deliciousness for you today with this Vegan Tempura Battered Mushroom recipe. You can also replace the mushrooms with any veggies of your choice, but mushrooms are always a winner.

Don’t forget to also check out our full Vegan Archives here.


For the tempura batter:

  • 1/3 cup of cake flour
  • 1 heaped tablespoon of corn flour
  • Pinch of sea salt
  • 1 teaspoon of Bicarbonate of soda
  • 2/3 cup of ice cold water
  • 1 tablespoon of apple cider

For the dipping sauce:

  • 2 tablespoons of tomato jam
  • 4 tablespoons of reduced sodium soy sauce
  • 1 tablespoon apple cider or rice vinegar
  • 2 cm small piece of fresh ginger, grated
  • 2 small garlic cloves minced
  • 1 small red chili chopped


  • Olive oil
  • Mushrooms slices (or any other raw vegetables such as carrots, zucchini, cauliflower or broccoli)


  1. Make the batter: Sift dry ingredients together and then carefully whisk in the wet ingredients.
  2. Make the sauce: Blend everything till smooth and heat up over low heat on the stove.
  3. Dip your sliced vegetables in the tempura batter and cover well with the mixture.
  4. Add a tiny bit of olive oil to a hot pan and fry your dipped mushrooms until golden brown.
  5. Transfer the mushrooms to kitchen towel to drain excess oil.
  6. Serve warm with dipping sauce on the side.

Photo and recipe credit: Pieter Kotze. Courtesy of HSI/Africa.