Soy-Free Vegetable Manchurian
Elevate your weeknight dinner game with this Soy-Free Vegetable Manchurian, a flavorful twist on the classic Indo-Chinese favorite! Perfectly crispy veggie balls made with grated cabbage, carrots, and bell peppers are drenched in a savory, soy-free sauce crafted from tomato paste, coconut aminos, and vegetable broth. This recipe is ideal for those avoiding soy while still craving bold, zesty flavors. The dish comes together in under 45 minutes and is perfectly paired with steamed rice or noodles for a family-friendly meal. With its use of wholesome ingredients and customizable spice levels, this Soy-Free Vegetable Manchurian is a deliciously healthy and allergy-friendly option you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 cup (finely grated) Cabbage
- 1 cup (finely grated) Carrot
- 0.5 cup (finely chopped) Bell pepper (green or red)
- 2 tablespoons Cornstarch
- 3 tablespoons All-purpose flour
- 1 teaspoon Ginger-garlic paste
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups (or as needed) Oil (for frying)
- 2 tablespoons Tomato paste
- 1 tablespoon Vinegar (apple cider or white)
- 2 tablespoons Coconut aminos
- 1 cup Vegetable broth
- 1 tablespoon Cornstarch (for slurry)
- 2 tablespoons Water (for slurry)
- 2 tablespoons (chopped for garnish) Green onions
- 2 cloves (minced) Garlic
- 0.5 teaspoon (minced) Ginger
- 1 finely chopped Green chili
Instructions
In a large mixing bowl, combine grated cabbage, grated carrot, chopped bell pepper, cornstarch, all-purpose flour, ginger-garlic paste, salt, and black pepper. Mix well to form a dough-like consistency.
Take about 1 to 2 tablespoons of the mixture and roll it into small balls. Repeat with the remaining mixture.
Heat oil in a deep frying pan or pot over medium heat. Fry the vegetable balls in small batches until golden brown and crisp. Drain on paper towels to remove excess oil.
In a separate pan or skillet, heat 1 tablespoon of oil over medium heat. Add minced garlic, ginger, and green chili. Sauté for 1 to 2 minutes until fragrant.
Add tomato paste and stir well, cooking for another 2 minutes to reduce its raw flavor.
Stir in vinegar and coconut aminos, mixing to combine.
Pour in the vegetable broth and bring to a gentle boil.
In a small bowl, mix the cornstarch and water to make a slurry. Gradually add the slurry to the sauce while stirring continuously until the sauce thickens.
Add the fried vegetable balls to the sauce and gently toss to coat. Let simmer for 2 to 3 minutes, allowing the flavors to meld.
Garnish with chopped green onions and serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
4620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.5 g | 611% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3574 mg | 155% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 24.7 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1518 mg | 32% | |
*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.
