Dairy-Free Vegetable Manchurian
Satisfy your cravings for bold flavors with this Dairy-Free Vegetable Manchurian, a delightful vegan twist on a classic Indo-Chinese dish. Perfectly crispy vegetable balls made with cabbage, carrots, and green beans are coated in a tangy, spicy sauce infused with soy sauce, ginger, garlic, and chili. This crowd-pleasing recipe is ideal as an appetizer or paired with fluffy steamed rice or noodles for a complete meal. Crafted without dairy, it's both vegan-friendly and packed with vibrant textures and flavors. With simple ingredients and quick preparation, this recipe is your go-to for restaurant-style indulgence at home.
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Recipe Information
Ingredients
- 1 cup (finely shredded) Cabbage
- 1 cup (grated) Carrot
- 1 cup (finely chopped) Green Beans
- 0.5 cup All-Purpose Flour
- 0.25 cup Cornstarch
- 1 teaspoon Ginger-Garlic Paste
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper Powder
- 2 cups (for frying) Cooking Oil
- 2 tablespoons (for sauce) Vegetable Oil
- 4 cloves (finely chopped) Garlic
- 1 teaspoon (minced) Ginger
- 2 pieces (finely chopped) Green Chilies
- 2 tablespoons (chopped) Spring Onion Whites
- 2 tablespoons Soy Sauce
- 1 tablespoon Tomato Ketchup
- 1 teaspoon Vinegar
- 1 tablespoon Red Chili Sauce
- 1 cup Water
- 1 tablespoon (mixed with 2 tablespoons of water) Cornstarch
- 2 tablespoons (chopped, for garnish) Spring Onion Greens
Instructions
In a large mixing bowl, combine shredded cabbage, grated carrot, chopped green beans, all-purpose flour, cornstarch, ginger-garlic paste, salt, and black pepper. Mix well to form a sticky mixture.
Use your hands to shape the mixture into small balls, approximately 1 inch in diameter. If the mixture is too dry, sprinkle a small amount of water to help it bind.
Heat cooking oil in a deep frying pan over medium heat. Fry the vegetable balls in batches until golden brown and crispy. Remove with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add chopped garlic, minced ginger, and green chilies. Sauté for 30 seconds until fragrant.
Add the chopped spring onion whites and sauté for another minute.
Stir in the soy sauce, tomato ketchup, vinegar, and red chili sauce. Cook for 1 minute.
Add 1 cup of water to the pan and bring it to a simmer.
Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly, until the sauce thickens.
Add the fried vegetable balls to the sauce and toss gently to coat them evenly.
Cook for 2-3 minutes, allowing the flavors to meld together.
Garnish with chopped spring onion greens and serve hot as an appetizer or with steamed rice or noodles.
Nutrition Facts
Calories |
4938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.5 g | 644% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4147 mg | 180% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 19.5 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1209 mg | 26% | |
*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.
