Vegetable tempura is a crunchy, oh-so-satisfying dish that is surprisingly easy to make at home. In our plant-based version, we dial up the nutrients and umami by adding Alaskan Kelp Puree to the batter. It’s the perfect marriage of land and sea vegetables!

Ingredients

• ⅔ cup cornstarch

• ½ cup flour (we used cake flour)

• 4 Tbsp rice flour

• 2 tsp baking powder

• 1 tsp salt

• 1 cup sparkling water

• 2 Tbsp Kelp Puree

• Oil for frying (about 3-4 cups, we used sunflower seed oil)

Sauce

• Coco aminos

• Kelp Puree

• Rice vinegar

• Chili oil

• Sesame oil

• Sesame seeds

Method

1. Slice vegetables of your choice, like sweet potatoes, mushrooms, green beans, and carrots.

2. Mix the dry ingredients together and then add the sparkling water and Kelp Puree. Stir just until no lumps remain, but don’t over stir.

3. Heat oil in a pot to about 350F (about medium heat), about 2 inches deep in the pot. While the oil is heating, combine Kelp Puree and all the dipping sauce ingredients in a small bowl. Taste test and play around with the flavors – this is 100% customizable.

4. Batter your sliced veggies, then fry until they are crispy and cooked through (about 2-4 minutes), flipping halfway! Remove from oil and let drain on a paper towel, and sprinkle with salt. Enjoy!