8 Best Vegan Beer-Battered Recipes For Your Kids
8 Best Vegan Beer-Battered Recipes For Your Kids
The batters used to cover dishes before frying frequently contain beer as an ingredient. One explanation is that a simple batter may be created using only flour, beer, and a little salt. The use of beer is intended to give the batter substance and lightness from the bubbles in the beer.
When used in deep-fried food batter, beer has some fantastic effects. The CO2 gas in a can of Bud keeps things light and airy and speeds up the cooking of the batter so that the cod may emerge underneath wet and cooked to perfection.
What Kind Of Beer Makes The Best Beer Batter?
Ultimately, the type of fish or vegan substitute you have on hand will determine which beer is best for the batter.
Choose lighter, fruitier beer varieties for delicate or subtle foods like tofu and lighter vegetables. A dark stout can smother more delicate flavours, even though it pairs well with mushrooms and poached stone fruit.
Utilizing beer that you enjoy is also important! Although it may seem obvious, this matters. Additionally, there is always the remaining half-glass for the chef.
Our Brisbane Brewery chef suggests Jasper Ale, Pacific Ale, and Green Coast Lager from Stone & Wood as complete vegan substitutes.
While the fennel will enjoy the bright, fruity notes of the Pacific, the firmness of the tofu can handle the more robust flavours of the Jasper. The bitter notes of our Lager will pair well with the potatoes you're cutting to go with the fry.
1. Vegan Beer Battered Mushroom ‘Calamari’
A straightforward snack that goes well with marinara sauce. While chewy like calamari, these delectable beer-battered mushrooms are meatier and more flavourful than the genuine kind.
Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 6
Ingredients
- King trumpet mushrooms: 8 oz.
- Flour, gluten-free if needed: 1 cup
- Chickpea flour: 2 tablespoons
- Old Bay spice: 1 teaspoon
- Beer: 1½ cups
Method
- Take apart the mushrooms. The batter's ingredients are all combined. Add the water or beer slowly. You might not require all of it. The batter shouldn't be too thick or thin.
- Combine batter and mushrooms.
- Fry each batch of battered mushrooms with care.
- Remove from hot oil once golden.
2. Vegan Beer Battered Artichoke ‘Fish’ Sticks
A tasty finger dish is ideal for an appetizer or a night before the big game! To recreate the traditional, these beer-battered, crispy artichokes are flavoured with seaweed.
Prep time: 10 minutes | Cook time: 40 minutes | Total time 50 minutes | Servings: 5
Ingredients For The Fish Stick Filling
- Artichokes: 1 jar
- Gluten-free bread crumbs: ¼ cup
- Seaweed flakes for flavour: 1-2 tablespoons (optional).
Ingredients For The Beer Batter
- Gluten-free flour: 1 cup
- Chickpea flour: 2 tablespoons
- Old bay spice: 1 teaspoon
- Gluten-free beer: 1½ cups
Method
- Place everything in the food processor minus the ingredients for the batter.
- Until the mixture keeps its form and pulse, it is finished if the mixture keeps its shape when you pinch it between your fingers. Add more bread crumbs if it's too soggy or mushy. Add water if it's too dry.
- Create fish-shaped sticks.
- The batter's ingredients are all combined. Brew the beer gradually. You might not require all of it. The batter shouldn't be too thick or thin.
- Fish stick mixture should be dipped in batter before being fried till golden.
3. Vegan Beer Battered String Bean Fries
Crispy, crunchy fries made with string beans rather than potatoes! Green beans make french fries healthier, but you can limit the amount of frying oil or bake the fries if you want to make this recipe even cleaner. The lager in the batter gives the fries another layer of flavourful richness. The fact that these string beans can be paired with just about any sauce is what makes them the greatest.
Prep time: 5 minutes | Cook time: 5 minutes | Total time: 10 minutes | Servings: 4
Ingredients
- String beans: 20-25
- Lager-style beer: 3 tablespoons
- All-purpose flour: 2 tablespoons
- Garlic powder: ½ teaspoon
- Onion powder: ¼ teaspoon
- Paprika: ¼ teaspoon
- Salt: ¼ teaspoon
- Pepper: ¼ teaspoon
- Avocado oil, for frying
- Vegan ketchup for serving (optional)
Method
- In a medium bowl, mix the beer, flour, and spices. Stir in the string beans after adding them.
- A big, heavy-bottomed skillet should have about ⅛ inch of avocado oil. Don't let it smoke; just heat it till it shimmers.
- Spread out the first half of the string beans in the pan to prevent them from sticking together as they cook.
- Using a large spatula, turn the beans after cooking for about 1 minute. Cook for approximately another minute or until golden brown. Do the same with the remaining bean half.
4. Vegan Beer Battered Onion Rings
These vegan beer-battered onion rings will be more popular than the halftime show if you're attending a Super Bowl party this year!
The onion rings can be prepared a few days ahead, so on the big party day, you have to fry them up, and they'll stay crispy for hours. Since these vegan beer-battered onion rings are so good on their own, a dipping sauce isn't necessary, but who doesn't want some ranch?
With a vegan jalapeño ranch dressing that is the ideal amount of acidic and spicy, these vegan beer battered onion rings are served.
Prep time: 30 minutes | Cook time: 70 minutes | Total time: 1 hour 40 minutes |Servings: 6
Ingredients For The Jalapeño Ranch
- Vegan mayonnaise: ½ cup
- Vegan sour cream: ½ cup
- Jalapeños: 2, deseeded
- Lemon, juiced: 1 small
- Fresh dill: 1 teaspoon, finely chopped
- Garlic powder: ¼ teaspoon
- Garlic: 2 cloves
- Kosher salt: ¼ teaspoon
- Green onion, finely minced: 1
Ingredients For The Onion Rings
- Avocado oil for frying
- Yellow onions: 2 small
- Ice cold beer: 1 cup
- White vinegar: 1 cup
- Panko bread crumbs: 2 cups
- Kosher salt: 2 teaspoons
- Black pepper: 1 teaspoon
- Cajun seasoning: 1 teaspoon
- Flour: 1½ cups
- Cornstarch: ½ cup
Method For The Jalapeño Ranch
- Blend all ingredients for the jalapeño ranch until they are completely smooth in a blender.
- In a mason jar or other container, keep the ranch.
- Keep chilled until you're ready to use.
Method To Prepare The Onion Rings
- Add vinegar and onion rings in slices to a sizable mixing basin. Set aside for 30 minutes to soak.
- Draining the onions
- Combine the flour, cornstarch, and chilled beer in the same large mixing bowl. Whisk until the mixture is smooth and clump-free.
- Add panko bread crumbs and seasonings to another bowl. Completely combine.
- Make sure that each onion ring is completely covered with the bread crumbs before coating it with the wet batter (first tapping off any excess batter).
- The coated onion rings should be put on a flat cookie tray. It’s not required to do this step, but placing the coated onion rings on a flat cookie sheet and freezing it for 30 to 60 minutes will ensure that none of the coatings comes off the rings before frying.
- Put a deep fry pan on medium-high heat and add enough avocado oil to cover the bottom of the pan by at least 2 inches.
- Fry onion rings for 4-6 minutes per side, or until golden and crispy, once the oil reaches 375°F.
- Place fried rings on a platter covered with paper towels.
- With jalapeño ranch, serve hot.
5. Vegan Beer Battered Tofu ‘Fish’ Sandwich
This sandwich is everything you imagined and more. Therefore, there is no reason to sell it. You must try this beer-battered tofu “fish” sandwich if you yearn for that fake fish sandwich.
Between two fluffy buns, the tofu is sandwiched with fresh slaw and is coated in a crunchy batter. All you need now is a platter of fries!
Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes | Servings: 4
Ingredients For The Sandwiches
- Flour, plus additional for frying: 2 cups
- Sea salt: 1 teaspoon
- Beer: ¾ cup
- Vegan egg replacer: 3 tablespoons
- Almond milk: ½ cup
- Baking powder: 3 teaspoons
- Buns: 4
- Extra firm tofu: 1 14-oz pack
- Red cabbage: 1 cup
- White cabbage: 1 cup
- Sliced radishes: ½ cup
- Malt vinegar: 3 tablespoons
- Vegetable oil for frying
Ingredients For The Tartar Sauce
- Relish: 2 tablespoon
- Capers: 1 tablespoon, chopped
- Vegan mayonnaise: ¾ cup
- Flat-leaf parsley: 1 bunch
- Fresh dill: ½ bunch
- Lemon: 1
- Dijon mustard: 3 tablespoons
- Salt and pepper, to taste.
Method
- Over medium-high heat, add oil to a big pot. Using paper towels, squeeze the tofu to remove the water. Cut open the books and lay them aside. Get three bowls ready.
- Mix the dry ingredients (salt, baking powder, and flour) in a bowl. The vegan egg should be combined with almond milk in a separate bowl before being added to a bowl of beer.
- Stir thoroughly. Stir continuously to break up all the clumps. Now gradually incorporate the beer into the flour mixture. Leave only flour in the third basin.
- Make sure the oil is hot enough by testing it. A tiny chunk thrown in should sizzle.
- Then, after dipping the tofu strips in the vegan egg/beer mixture, cook them for two to three minutes, depending on how long you like your fries to be.
- Continue until every piece has been fried.
- Add the lemon juice, mayonnaise, and mustard after everything has been finely chopped.
- To taste, combine and season. Keep chilled until you're ready to serve. When ready to use, stir the mixture after it has been stored for a few days in an airtight container. Chop the cabbage and radish, then combine with malt vinegar, salt, and pepper. Place aside
- To assemble, spread the tartar sauce on the bottom bun, stack the tofu, cabbage, and radish mixture, and serve.
6. Vegan Beer Battered Tofu ‘Fish’ With Lemon Mayo
If you make fish and chips, you must use beer batter and omit the fish entirely. This recipe shows you how to prepare tasty tofu “fish” that is then dipped in a tasty beer batter and served. You have a light lemon mayo to complement every mouthful of food to complete the meal.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4
Ingredients For The Lemon Mayo
- Aquafaba (liquid from a can of chickpeas): 3 tablespoons
- Lemon juice: 2 tablespoons
- Mustard: 1 teaspoon
- Apple cider vinegar: 1 teaspoon
- Vegetable oil: ½ cup plus 3 tablespoons
- 1 lemon, zested
Ingredients For The Tofu “Fish”
- Tofu: 1 block
- Aquafaba: 3 tablespoons
- Nori sheets: 2
- Flour: 1¼ cups
- Beer: 6 ⅔ oz
- Salt and pepper to taste
- Vegetable oil: 2-3 cups
Method
- Except for the oil and zest, put all the ingredients for the lemon mayo into a blender jar.
- Pour the oil in gradually while blending the mixture at the lowest speed. Once all the oil has been used, the mayo should be thick and creamy. Alternatively, gradually add extra oil, a spoonful at a time.
- Put the mayo in the fridge until you're ready to use it after stirring in the lemon zest.
- Cut the tofu into quarters after pressing it for at least 10 minutes.
- Make the nori sheets the same width as the tofu pieces by cutting them (one piece of nori per piece of tofu).
- Wrap the tofu in the nori sheet strips after spreading a thin layer of aquafaba over them.
- Add the salt and pepper to the flour to produce the beer batter.
- Whisk the batter until it is smooth before adding the beer.
- Oil is heated in a medium pan. After dipping the tofish in the beer batter, place it in the oil. Cook the batter for about 7 minutes on each side or until it turns golden brown.
- Lemon mayo should be served on the side.
7. Vegan Beer Battered Chicken Of The Woods Mushrooms
A quick and straightforward dinner is the only thing better than a hot one after a long day. That is what this recipe is. These beer-battered mushrooms are substantial and flavourful in a subtle way. Add any spices you choose to the recipe to make it your own!
Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 5
Ingredients
- Chicken of the woods mushrooms: 8 oz
- Whole wheat pastry flour: 1 cup
- Salt-free seasoning: 1 teaspoon
- Beer: 1 cup
- Spices of your choice, to taste.
Method
- The batter's components should be combined before dredging the medallions of mushrooms.
- Cook in a lightly greased non-stick skillet, rotating once, until golden brown on both sides. Serve with a dash of salt, if desired.
8. Asian Tostadas With Beer Battered Hummus Drunken Mushrooms
What more could you ask for in a meal than these tostadas, which combine mushrooms, beer, and deep-fried foods (yes!) into one marvellously textured and savoury dish?
Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes | Servings: 8
Ingredients For The Tostadas
- Green onions: 1-2
Ingredients For The Beer Battered Hummus
- Hummus: 2 cups
- Flour: 1 cup
- Beer: 1 cup
- Salt: 1 teaspoon
- Pinch of chilli powder
- Wonton wrappers
Ingredients For Mike's Drunken Mushrooms
- Oyster mushrooms: ½ pound
- Onion or shallot: 1
- Beer: 10 oz
- Dash of mirin
Ingredients For The Slaw
- Toasted sesame oil: 1½ tablespoons
- Rice vinegar: 2 tablespoons
- Tamari: ½ tablespoon
- Chilli garlic sauce: ½ tablespoon
- Napa cabbage: A few handfuls of shredded Napa cabbage plus mixed shredded vegetables (carrots, jicama, etc.)
- A few sliced jalapeños (optional)
Kristie's Peanut Sauce
- Natural unsweetened peanut butter: 2 tablespoons
- Toasted sesame oil: ½ tablespoon
- Rice vinegar: 2 tablespoons
- Garlic, ginger and chilli: 1 teaspoon
- Tamari: 1 tablespoon
- Miso: 1 teaspoon
Method
- Make the peanut sauce first by combining the ingredients in a bowl. While you prepare the remaining ingredients, set aside and let the flavours meld.
- Next, in a sizable bowl, prepare the slaw by combining a sesame oil dressing, rice vinegar, tamari, and chilli garlic sauce.
- Toss the veggies and cabbage with the sauce after adding them.
- Keep chilled till use.
Method To Make The Beer Battered Hummus And Drunken Mushrooms
- Mix the flour and beer in a bowl until you get a homogeneous batter. Place aside.
- Cooking is now required!
- Beginning with the mushrooms, In a wok, briefly cook the onions and mushrooms until they begin to soften. Now add some beer and a splash of mirin. Before lowering the heat, let it bubble for a while.
- In the time it takes to make the wonton wrappers and the hummus, simmer uncovered for 15 to 30 minutes. Make sure to keep an eye on them to prevent complete evaporation of the liquid; you want them to be swimming in the beer.
- The wonton (or gyoza) wrappers should then be made. Put vegetable oil in a frying pan's bottom and heat it over a high flame. The wrappers should be fried in batches until puffy and golden. Take them out of the pan, plate them, and place some paper towels on top to absorb some of the oil.
- Now it's time to deep fry! Of course, having a deep fryer will make your life easier. Heat your oil in a deep wok or a frying pan if you don't have a deep fryer. Be extremely cautious! Maybe watch a YouTube video first if you haven't done it already.
- Hummus should be dipped in the batter. Use tongs to drop them into the hot oil. Take care not to let the oil cool down too much as you go along (if you notice that they stop sizzling so much when you drop them in, wait a few moments before adding any new ones so the oil can recover its temperature).
- Remove from the oil after they are brown and crispy, and dish them on top of paper towels to absorb some of the oil.
- It's time to dine, so bring everything to the table now!
Method For The Assembly
- Use a slotted spoon to place the mushrooms on your crispy wonton wrapper, so the liquid doesn't seep.
- Next, layer on the hummus, followed by the slaw, the peanut sauce, and a garnish of thinly sliced green onions.
Conclusion
If you already have some beer at home, this recipe for beer batter is quick and straightforward. No special ingredients are required; you may find all you need in a typical kitchen! Don’t miss trying these vegan beer-battered recipes. I hope your friends and family will love them all very much.
I trust you enjoyed this article about the 8 Best Vegan Beer-Battered Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
JeannetteZ
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