Vegetable Tempura with Thai Basil Recipe

These ingredients make for a delicious twist on standard tempura.



From “The Baker Creek Vegan Cookbook”
Winter 2012/2013

  • The Thai basil leaves give the batter just a hint of intrigue that’s pleasing, but mysteriously hard to identify.
    Photo by Karen Keb

Yield: 8 servings

Emilee and I love food history, and we’re always reading up on dishes and their origins. Portuguese Catholic missionaries brought tempura to Japan in the sixteenth century. Traditionally, Catholics served this dish as a vegetarian option during Lent and other times when they abstained from eating meat. At the Baker Creek restaurant, we are always on our toes come “tempura day,” as this is one of the most popular dishes we serve to employees and guests alike. The Thai basil leaves give the batter just a hint of intrigue that’s pleasing, but mysteriously hard to identify.

FOR MORE, SEE: Family-Friendly Vegan Recipes


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