To make vegan tempura veggies, you'll need: 1 pound romaine lettuce, 2 tbsp olive oil, 1/2 cup chopped scallions, 1 cup diced red bell peppers, and 2 tablespoons kosher salt. Heat a non-stick frying pan over medium-high heat. Add 1 tablespoon of vegetable oil to the pan and heat until shimmering. Remove from the heat and set aside. In the same pan, add 1 teaspoon of soy sauce. Cook, stirring frequently, until the sauce begins to thicken, about 2 minutes. Stir in 2 teaspoons of sesame oil. Continue to cook the vegetables until they're just wilted and slightly charred on the outside, but not browned. Transfer the veggies to serving plates and serve immediately.