adapted from veganyumyum.com

1 liter vegetable oil, for frying
1 stalk broccoli, florets only
2 carrots, sliced on the bias, 1/4 inch thick
1 cup mushrooms, your favorite
1 cup green beans
(Feel free to use any vegetables you like!)

Tempura Batter:
1 cup cold water (very cold!)
1 cup flour
2 pinches salt
1/4 teas. baking powder
1 TB. Egg Replacer Powder mixed with 3 TB. Water
1/4 cup extra water, if needed, for thinning

Tentsuyu Dipping Sauce:
1/4 cup vegetable stock
1 TB. sugar
1/4 cup low sodium Tamari
1 TB. rice vinegar
1/4 cup water

Heat all the sauce ingredients in a small pan until the sugar is dissolved. Set aside to cool.

Chop your vegetables, making sure harder vegetables like carrots are no more than 1/4  thick if frying raw. Blanch vegetables like squash or sweet potatoes, if using.

Heat your oil to 350º F. A little bit of batter dropped into the oil should float to the surface immediately, and little bits of batter should explode off the veggies when frying.

Dip your vegetables in the batter. Drop an assortment of battered vegetables into the oil, being careful not to overcrowd. You may need to turn up the temperature of the oil, because the vegetables will cool it.

Fry for 40 seconds to 1 minute until very crispy and light. Drain on a paper towel for a few seconds. Serve immediately with dipping sauce and/or salt and pepper.