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Veggie Tempura GF Dairy Free

Serving size: 3-4

Prep Time: 10 minutes

Cook time: 20 minutes

FREE OF: gluten, dairy, tomato, coconut, seeds, lime, fish, soy, cauliflower, nut



  • 1 Cup white rice flour

  • 1/2 Tsp Salt

  • 1 Large egg yolk room temperature

  • 1 Cup club soda cold


  1. Put a large deep pan on the stove and fill halfway with canola oil or oil of choice and put at medium/high heat

  2. Mix all ingredients in a mixing bowl

  3. Take your veggie of choice and cover it in the batter (make sure your veggie isn't wet)

  4. Once the oil is hot, gently place your batter covered veggie into the oil

  5. Let fry until slightly golden

  6. Place on a cooling rack or plate with paper towel

  7. Serve with GF (and soy free) soy sauce for dipping or you can use our French Dip (here)



You can use any veggie you want to be honest. We suggest that you slice the veggies up to make them more bite sized especially with veggies that take a while to cook like carrots because then its more likely they will be the correct texture/cook. We tried asparagus, onions, and carrots, but you could use anything! Eggplant, broccoli, zucchini are the ones we're most excited to try next.


Story behind the recipe:

We love Chinese food! It's so difficult to find Chinese food that's free of gluten, dairy, and all kinds of allergens. It's pretty impossible in most cases unless you want to settle for the usual just veggies rice and meat. We posted a recipe for Chinese food a while back and we were so excited to find tempura chicken that Allergy Girl could have, but we weren't satisfied to stop there. Well if they could do it, so could we!

Allergy Girl was really excited to have veggie tempura, it's something she hasn't had it quite some time. Chef suggested they have it with the French Dip sandwich he wanted to make. Allergy Girl thought it was an odd pairing, but figured it could be good together and even if it wasn't, who cares?! She was getting veggie tempura! FINALLY! The whole experience was a success and they were both proud of this recipe!

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