Gluten-Free Vegetable Manchurian
Bring bold flavors to your table with this Gluten-Free Vegetable Manchurian, a delicious twist on the classic Indo-Chinese favorite. Perfectly crisp vegetable balls made from shredded cabbage, grated carrots, bell pepper, and gluten-free flours are coated in a tangy, umami-rich sauce featuring gluten-free soy sauce, ketchup, vinegar, and chili sauce. This recipe skillfully combines fresh vegetables and aromatic spices like garlic and ginger, making it both nutritious and irresistible. Ideal for gluten-free diets, this dish is the ultimate crowd-pleaser, whether served with steamed rice or gluten-free noodles. Ready in just under an hour, it’s a fantastic option for weeknight dinners or lively gatherings.
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Recipe Information
Ingredients
- 2 cups Cabbage, finely shredded
- 1 cup Carrots, grated
- 1 cup Bell pepper, finely chopped
- 4 stalks Scallions, finely chopped
- 0.75 cup Gluten-free all-purpose flour
- 4 tablespoons Cornstarch
- 2 teaspoons Garlic, minced
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Neutral oil, for frying
- 2 tablespoons Soy sauce (gluten-free)
- 2 tablespoons Tomato ketchup
- 1 teaspoon Vinegar
- 1 tablespoon Chili sauce (gluten-free)
- 1 tablespoon Cornstarch, for sauce
- 1 cup Water, for sauce
Instructions
In a large mixing bowl, combine the shredded cabbage, grated carrots, chopped bell pepper, and half the scallions. Mix well.
Add the gluten-free all-purpose flour, 4 tablespoons of cornstarch, minced garlic, grated ginger, salt, and black pepper to the vegetables. Mix until the mixture sticks together. If needed, add a tablespoon of water at a time, but avoid making the mixture too wet.
Shape the mixture into small balls, about 1 inch in diameter. Ensure they are compact to prevent them from breaking during frying.
Heat the neutral oil in a deep pan or wok over medium heat. Fry the vegetable balls in batches until they are golden brown and crispy. Remove using a slotted spoon and set them on a plate lined with paper towels to drain excess oil.
In a small bowl, mix 1 tablespoon of cornstarch with 1 cup of water to create a slurry. Set aside.
In a separate pan, heat 1 tablespoon of oil over medium heat. Add the remaining scallions and sauté for 1 minute.
Add the gluten-free soy sauce, tomato ketchup, vinegar, and chili sauce to the pan. Stir well and cook for another minute.
Stir the cornstarch slurry into the sauce and cook for 2-3 minutes until the sauce thickens. Adjust seasoning if needed.
Add the fried vegetable balls into the sauce and gently toss to coat them evenly. Cook for another 1-2 minutes to allow the flavors to meld.
Serve hot, garnished with additional chopped scallions if desired. This dish pairs beautifully with steamed rice or gluten-free noodles.
Nutrition Facts
Calories |
4888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.3 g | 611% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3947 mg | 172% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 42.7 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2282 mg | 49% | |
*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.
