Gluten-Free Vegetable Manchurian

Indulge in the irresistible flavors of Gluten-Free Vegetable Manchurian, a vibrant twist on the classic Indo-Chinese dish. This recipe transforms a medley of vegetables like cabbage, carrots, and bell peppers into crispy golden balls, all coated in a savory, gluten-free soy sauce-based glaze with hints of garlic, ginger, and chili. Perfect for those with dietary restrictions, this dish pairs beautifully with steamed rice or gluten-free noodles, making it a versatile crowd-pleaser. With its delicious mix of textures and bold, tangy flavors, this quick and easy recipe is ideal for creating an unforgettable gluten-free dining experience.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

In a large mixing bowl, combine the shredded cabbage, grated carrots, chopped bell pepper, and half the scallions. Mix well.

Step 2

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.

Step 3

Shape the mixture into small balls, about 1 inch in diameter. Ensure they are compact to prevent them from breaking during frying.

Step 4

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.

Step 5

In a small bowl, mix 1 tablespoon of cornstarch with 1 cup of water to create a slurry. Set aside.

Step 6

In a separate pan, heat 1 tablespoon of oil over medium heat. Add the remaining scallions and sauté for 1 minute.

Step 7

Add the gluten-free soy sauce, tomato ketchup, vinegar, and chili sauce to the pan. Stir well and cook for another minute.

Step 8

Stir the cornstarch slurry into the sauce and cook for 2-3 minutes until the sauce thickens. Adjust seasoning if needed.

Step 9

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.

Step 10

Serve hot, garnished with additional chopped scallions if desired. This dish pairs beautifully with steamed rice or gluten-free noodles.

Nutrition Facts

Serving size	(1765.1g)

Amount per serving	% Daily Value*
Calories	4887.5

Total Fat 476.3g	0%
Saturated Fat 34.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3947.4mg	0%
Total Carbohydrate 193.2g	0%
Dietary Fiber 24.1g	0%
Total Sugars 42.7g
Protein 16.2g	0%

Vitamin D 0IU	0%
Calcium 323.9mg	0%
Iron 5.8mg	0%
Potassium 2282.3mg	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: 83.7%

Protein: 1.3%

Carbs: 15.1%