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Vegetarian Crispy Tempura

Tempura-battered Quorn Vegetarian Fillets, courgettes, green beans, and edible flowers arranged on a plate with mayonnaise dipping sauce on the side.

Quorn Vegetarian Fillets, vegetables and edible flowers fried in a crisp egg free batter, make this tasty vegan version of a traditional oriental Tempura.

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 125g Quorn Vegetarian Fillets (1 pack)
  • 94g flour
  • ½ tbsp Chinese five spice
  • ½ tsp salt
  • 125ml sparkling water
  • sunflower oil, for deep-frying
  • 100g small courgettes, trimmed and halved lengthwise
  • 50g green beans, trimmed
  • 50g edible flowers
  • 125ml mayonnaise
  • ½ tbsp lime juice
  • ½ tbsp chives, chopped
  • 2 tsp wasabi paste
  • 4 lime wedges, to serve


  1. Combine the flour, Chinese five spice, salt and sparkling water and whisk until slightly smooth but still a bit lumpy.
  2. Heat the oil for deep-frying to 180°C.
  3. Dip each piece of zucchini into the batter, allow the excess to drip off and gently place it into the warm oil. Fry for 2-3 minutes until crisp and drain on kitchen paper. Fry the zucchinis off in batches. Repeat the process with the green beans and edible flowers.
  4. Cut each Quorn Vegetarian Fillet into 4 strips, dip the strips into the batter, allow the excess to drip off and fry for 2-3 minutes until crisp. Drain on kitchen paper.
  5. Whisk the mayonnaise, lime juice, chives and wasabi together until smooth. Serve it alongside the warm fried vegetables with the lime wedges.

TIP: Edible flowers that are ideal to be fried in a tempura batter include organic snapdragons, nasturtiums, pansies and violas.

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