Vegan Vegetable Manchurian

Nutriscore Rating: 52/100

Experience a flavor-packed fusion with Vegan Vegetable Manchurian, a beloved Indo-Chinese recipe that's perfect for a plant-based feast. This dish features crispy, golden vegetable balls made from a vibrant mix of cabbage, carrot, and capsicum, expertly seasoned with ginger-garlic and green chili for a bold kick. Tossed in a rich, glossy sauce brimming with umami from soy sauce, tomato ketchup, and red chili sauce, this recipe offers a balance of tangy, spicy, and savory flavors. Ideal for pairing with fried rice or noodles, it’s a delicious option for vegan comfort food lovers. Quick to prepare and impressive to serve, Vegan Vegetable Manchurian redefines meatless dining with its irresistible taste and texture.

Recipe Information

• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

23 items

• 1 cup Cabbage (finely chopped or grated)
• 1 cup Carrot (finely grated)
• 0.5 cup Capsicum (finely chopped)
• 0.5 cup All-purpose flour
• 3 tablespoons Cornstarch
• 1 unit Green chili (finely chopped)
• 1 teaspoon Ginger-garlic paste
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper powder
• 2 tablespoons Water
• 2 cups Neutral oil (for frying)
• 1 tablespoon Sesame oil
• 3 cloves Garlic (finely chopped)
• 1 teaspoon Ginger (finely chopped)
• 1 unit Green chili (slit lengthwise)
• 0.25 cup Spring onion whites (chopped)
• 3 tablespoons Soy sauce
• 2 tablespoons Tomato ketchup
• 1 teaspoon Vinegar
• 1 tablespoon Red chili sauce
• 0.5 cup Water
• 1 batch Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)
• 0.25 cup Spring onion greens (for garnish)

📝 Instructions

11 steps

1. In a large bowl, combine finely chopped cabbage, grated carrot, chopped capsicum, green chili, ginger-garlic paste, salt, and black pepper powder.

2. Add all-purpose flour, cornstarch, and a little water (about 2 tablespoons) to the vegetable mixture. Mix thoroughly until it comes together into a sticky dough-like consistency.

3. Form small lime-sized balls from the mixture. Ensure they are tightly packed.

4. Heat neutral oil in a deep pan or wok over medium heat. Fry the vegetable balls in batches until they are golden and crispy. Transfer to a plate lined with paper towels to drain excess oil.

5. For the sauce, heat sesame oil in a large skillet or wok over medium heat. Add chopped garlic, ginger, and slit green chili. Sauté for 30 seconds until fragrant.

6. Stir in the spring onion whites and cook for another minute.

7. Add soy sauce, tomato ketchup, vinegar, and red chili sauce. Mix until combined.

8. Pour in 0.5 cups of water and bring the mixture to a simmer.

9. Add the cornstarch slurry to the pan and stir continuously until the sauce thickens to a glossy consistency.

10. Gently toss the fried vegetable balls in the sauce, ensuring they are evenly coated.

11. Garnish with spring onion greens and serve hot with fried rice or noodles.

Nutrition Facts

1 serving (1362.7g)

Calories		4918
% Daily Value*
Total Fat		489.3 g	627%
	Saturated Fat	68.5 g	342%
	Polyunsaturated Fat	5.9 g
Cholesterol		0 mg	0%
Sodium		4814 mg	209%
Total Carbohydrate		133.9 g	49%
	Dietary Fiber	16.5 g	59%
	Total Sugars	31.2 g
Protein		18.1 g	36%
Vitamin D		0.0 mcg	0%
Calcium		243 mg	19%
Iron		6.6 mg	37%
Potassium		1754 mg	37%

*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.

Source of Calories

Fat: 4403 cal (87.9%%)

Protein: 72 cal (1.4%%)

Carbs: 535 cal (10.7%%)