Dairy-Free Vegetable Manchurian

Dive into the irresistible flavors of Dairy-Free Vegetable Manchurian, a plant-based twist on the beloved Indo-Chinese classic. This vegan-friendly recipe features crispy, golden-brown vegetable balls made from a delightful combination of shredded cabbage, grated carrot, and finely chopped green beans. These bite-sized fritters are tossed in a bold, tangy sauce infused with garlic, ginger, soy sauce, and a hint of chili for an unforgettable flavor kick. Perfect as an appetizer or paired with steamed rice or noodles, this quick and easy dish comes together in just 45 minutes. Garnished with fresh spring onion greens, this dairy-free favorite is an explosion of textures and zingy flavors sure to wow your taste buds!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the chopped spring onion whites and sauté for another minute.

Step 6

Stir in the soy sauce, tomato ketchup, vinegar, and red chili sauce. Cook for 1 minute.

Step 7

Add 1 cup of water to the pan and bring it to a simmer.

Step 8

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.

Step 9

Add the fried vegetable balls to the sauce and toss gently to coat them evenly.

Step 10

Cook for 2-3 minutes, allowing the flavors to meld together.

Step 11

Garnish with chopped spring onion greens and serve hot as an appetizer or with steamed rice or noodles.

Nutrition Facts

Serving size	(1328.8g)

Amount per serving	% Daily Value*
Calories	4937.8

Total Fat 502.5g	0%
Saturated Fat 70.5g	0%
Polyunsaturated Fat 17.1g
Cholesterol 0mg	0%
Sodium 4147.0mg	0%
Total Carbohydrate 112.6g	0%
Dietary Fiber 14.8g	0%
Total Sugars 19.5g
Protein 16.4g	0%

Vitamin D 0IU	0%
Calcium 220.6mg	0%
Iron 7.1mg	0%
Potassium 1209.4mg	0%

*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: 89.8%

Protein: 1.3%

Carbs: 8.9%