Veggie Tempura on a Stick

5.0 (1 reviews)

Veggie Tempura on a Stick



  • 1 cup  whole-wheat pastry flour
  • 1/4 tsp. sea salt
  • 1–1 1/4 cups  water
  • 2 tsp.  kuzu root starch*, diluted in a little cold water
  • Vegetable oil, for frying
  • Assorted vegetables (try squash, avocado, zucchini, broccoli, cauliflower, and carrots)


  • Combine the flour, sea salt, water, and kuzu and stir well, making sure there are no lumps.
  • Heat 2 to 3 inches of vegetable oil over medium heat (350ºF) in a medium-sized pot.
  • Dip the vegetables in the batter until covered, then slide gently into the oil. When browned on all sides, remove from the oil using a fork or tongs.
  • Let cool for a minute, then pierce with a skewer stick. Now you’re ready for the county fair!
    *Kuzu root starch acts as a thickening agent. You can also use egg replacer, cornstarch, or arrowroot powder.
Rated 5.0/5 based on 1 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind