Vegan Vegetable Manchurian

Crunchy, flavorful, and absolutely addictive, this Vegan Vegetable Manchurian is a plant-based twist on the classic Indo-Chinese favorite! Packed with finely chopped cabbage, carrot, and capsicum, the veggie balls are seasoned to perfection with aromatic ginger-garlic paste, green chilies, and a touch of black pepper. Lightly fried until golden and crispy, they’re then tossed in a luscious, umami-rich sauce made with soy sauce, tomato ketchup, and red chili sauce, thickened to a glossy finish with cornstarch slurry. Perfectly balanced with tangy vinegar and aromatic sesame oil, this vibrant dish is ideal for serving alongside fried rice or noodles. Ready in under an hour, this dish is a must-try for lovers of bold, flavorful vegan recipes!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 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)

Directions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

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

Nutrition Facts

Serving size	(1362.7g)

Amount per serving	% Daily Value*
Calories	4917.5

Total Fat 489.3g	0%
Saturated Fat 68.5g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 4813.8mg	0%
Total Carbohydrate 133.9g	0%
Dietary Fiber 16.5g	0%
Total Sugars 31.2g
Protein 18.1g	0%

Vitamin D 0IU	0%
Calcium 243.3mg	0%
Iron 6.6mg	0%
Potassium 1754.2mg	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: 87.9%

Protein: 1.4%

Carbs: 10.7%