Soy-Free Vegetable Manchurian

Delight your taste buds with this Soy-Free Vegetable Manchurian, a flavorful twist on a classic Indo-Chinese favorite! Packed with finely grated cabbage, carrots, and bell peppers, these perfectly spiced vegetable balls are fried to golden perfection before being coated in a luscious, soy-free sauce made with coconut aminos, tomato paste, and fragrant ginger-garlic. This recipe is perfect for anyone looking to enjoy the rich, umami flavors of traditional Manchurian without the use of soy sauce. Serve this savory dish over steamed rice or noodles for a satisfying, crowd-pleasing meal. Ready in just under an hour, it's a wholesome and flavorful option for weeknight dinners or special occasions!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Take about 1 to 2 tablespoons of the mixture and roll it into small balls. Repeat with the remaining mixture.

Step 3

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.

Step 4

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.

Step 5

Add tomato paste and stir well, cooking for another 2 minutes to reduce its raw flavor.

Step 6

Stir in vinegar and coconut aminos, mixing to combine.

Step 7

Pour in the vegetable broth and bring to a gentle boil.

Step 8

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.

Step 9

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.

Step 10

Garnish with chopped green onions and serve hot with steamed rice or noodles.

Nutrition Facts

Serving size	(1183.0g)

Amount per serving	% Daily Value*
Calories	4620.3

Total Fat 476.5g	0%
Saturated Fat 66.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3574.1mg	0%
Total Carbohydrate 90.9g	0%
Dietary Fiber 13.5g	0%
Total Sugars 24.7g
Protein 11.9g	0%

Vitamin D 0IU	0%
Calcium 154.1mg	0%
Iron 5.3mg	0%
Potassium 1518.1mg	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: 91.3%

Protein: 1.0%

Carbs: 7.7%