Dairy-Free Gobi Manchurian
Experience the bold and vibrant flavors of Dairy-Free Gobi Manchurian, a tantalizing Indo-Chinese classic that's perfect for vegans and anyone avoiding dairy. This recipe transforms tender cauliflower florets into golden, crispy bites, coated in a silky, spicy-sweet sauce made from soy sauce, ketchup, red chili sauce, and a splash of vinegar. Sautéed garlic, ginger, and bell peppers infuse every bite with mouthwatering aromatics, while the simple cornstarch batter ensures an irresistibly crunchy texture. Ready in under an hour, this dairy-free delight is ideal as a crowd-pleasing appetizer or flavorful side dish. Garnished with fresh green onions for added zest and color, it's a must-try for lovers of globally inspired comfort food.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 0.75 cup Water
- 3 tablespoons Soy sauce
- 2 tablespoons Ketchup
- 1 tablespoon Red chili sauce
- 1 tablespoon White vinegar
- 4 cloves Garlic
- 1 inch piece Ginger
- 1 medium Green bell pepper
- 2 stalks Green onions
- 2 cups Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Water
Instructions
Cut the cauliflower into small florets and rinse well under cold water. Drain and set aside.
In a large mixing bowl, combine the all-purpose flour, cornstarch, water, 1 tablespoon of soy sauce, salt, and pepper. Whisk until you get a smooth batter.
Heat oil in a deep frying pan over medium-high heat.
Dip each cauliflower floret into the batter, allowing the excess to drip off, then carefully place them into the hot oil.
Fry the cauliflower in batches to avoid overcrowding the pan, turning them occasionally, until they are golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
In a separate pan over medium heat, add 1 tablespoon of oil. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
Add chopped green bell pepper to the pan and stir-fry for 2-3 minutes.
In a small bowl, mix 2 tablespoons soy sauce, ketchup, red chili sauce, and vinegar with 0.5 cup water. Pour this mixture into the pan with the bell pepper and bring it to a simmer.
Let the sauce cook and slightly thicken for about 3-4 minutes while stirring occasionally.
Add the fried cauliflower florets to the sauce, tossing gently to coat them well.
Cook for an additional 2-3 minutes until the cauliflower absorbs the flavors.
Garnish with chopped green onions and serve immediately hot as an appetizer or side dish.
Nutrition Facts
Calories |
4778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 451.3 g | 579% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5114 mg | 222% | |
| Total Carbohydrate | 172.4 g | 63% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 20.9 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2232 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
