Easy Vegan Manchurian (indo-chinese dish)

An Indo-Chinese dish that will definitely spruce up your table. A fusion of Indian and Chinese, invented in the 70s by a Chinese chef in India. This vegetable Manchurian can be found in some Chinese restaurants. This gravy version pairs well with fried rice, garnished with spring onions, green chillies, this round balls of baked or fried Manchurian balls is a great way to make your own take away food.

What is Manchurian?

Manchurian is made by roughly chopping ingredients, binding them with flour and molding them into balls much like what you would do in making a fritter. Either deep fried or baked, it is then sautéed in a sauce flavored with soy sauce. Manchurian is the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It has become a staple Indian cuisine.

Who Invented Manchurian?

Nelson Wang Is the man responsible for this dish. In 1975 a customer asked him to create something that is not on the menu. Want them started a dish as you would a traditional Indian food, sautéing garlic, ginger and chillies abut instead of adding garamasala, he added soy sauce and the rest is history. This happened at the Cricket club of India.

How to veganize

We veganize this dish by using beans, shredded zuchinni and peppers and skipping the egg when making the fritters. Feel free to use whatever you have on hand. Maybe grating some eggplants and carrots? Adding onions is good too!

Variations

Top it on quinoa, wildrice or even Hakka noodles. These hearty fritters sops up the flavorful Asian gravy that will turn any grain or noodle into a delicious elevated dish. As for the fritters, feel free to shred any produce you have, mushrooms, zuchinnis, mash em with beans, maybe potatoes too! This is an opportunity for you to get creative and let the produce shine, just a little salt will do the trick.

What you need

• Beans
• Zuchinni
• Peppers
• Flour
• Olive Oil
• Ginger
• Garlic
• Scallions
• Tomato Ketchup
• Vinegar
• Potato Starch
• Water

What you do

• Make fritters by shredding veggies using a grater or a food processor. Mixing it with flour seasoning as you go, I only used pink salt because our sauce will be flavorful and we are maintaining balance.
• Ball the mixture and you can bake them at 350 for 20 mins, pan fry them or Airfry. I used bless my food by Payal suggestion of 350 for 20 mins in an air fryer.
• Make sauce by sautéing ginger, scallions and garlic and adding liquids, (water/veg stock, soy sauce, ketchup, vinegar, and)
• Thicken the sauce by adding cornstarch slurry. A mixture of cornstarch/potato starch and water.
• Arrange balls on simmering gravy and voila.
  

Variations:

1. Gobi Manchurian: Replace the veggie balls with cauliflower florets. Coat the florets in a batter made from purpose flour, rice flour, and water. Deep fry until golden brown, then toss in the spicy sauce.
2. Mushroom Manchurian: Use mushrooms instead of the traditional veggie balls. Coat the mushrooms in a mixture of purpose flour and cornstarch, then deep fry until golden brown. Follow the same steps for the sauce.
3. Dry Version: For a less saucy dish, reduce the amount of sauce and skip the cornstarch slurry. Toss the fried veggie balls or cauliflower in the sauce until just coated.
4. Gravy Version: For a more saucy dish, increase the amount of sauce by doubling the soy sauce, tomato ketchup, and chili sauce. Add extra cornstarch slurry to thicken the sauce to your desired consistency.
5. Air-Fried Version: For a healthier option, use an air fryer to cook the veggie balls or cauliflower florets instead of deep frying. Preheat the air fryer to 375°F (190°C) and cook for 15-20 minutes, shaking halfway through.

Substitutions:

1. Soy Sauce: For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
2. Purpose Flour: Substitute with chickpea flour or a gluten-free flour blend if you need a gluten-free alternative.
3. Vinegar: Use apple cider vinegar or rice vinegar if white vinegar is not available.
4. Vegetable Oil: Use sunflower oil, canola oil, or avocado oil for frying and cooking.
5. Cornstarch: Arrowroot powder or potato starch can be used in place of cornstarch for thickening the sauce.

FAQ:

1. Can I make this recipe ahead of time? Yes, you can prepare the veggie balls or cauliflower florets in advance and store them in an airtight container in the fridge. Reheat them in the oven or air fryer before tossing them in the sauce.
2. What’s the best way to ensure the veggie balls stay crispy? Make sure to drain them on a paper towel after frying to remove excess oil. If they become soggy, you can reheat them in the oven or air fryer to crisp them up again.
3. Can I use a different vegetable for the veggie balls? Absolutely! You can use any combination of vegetables you like, such as carrots, green beans, bell peppers, or cabbage. Just make sure to finely chop or grate them for the best texture.
4. Is there a way to make this dish less spicy? Yes, reduce the amount of chili sauce and omit the green chilies. You can also add a bit more sugar or tomato ketchup to balance the heat.
5. What can I serve with Vegan Manchurian? Vegan Manchurian pairs well with hakka noodles, fried rice, or plain white rice. It also makes a great side dish for other Chinese or Indo-Chinese dishes.
6. Can I use frozen vegetables for the veggie balls? Yes, but make sure to thaw and drain any excess water from the vegetables before using them to prevent the mixture from becoming too wet.
7. How can I make the sauce thicker? Add more cornstarch slurry (a mixture of cornstarch and water) to the sauce while cooking. Stir continuously until the sauce reaches your desired thickness.
8. Can I use a different type of mushroom for Mushroom Manchurian? Yes, you can use any type of mushroom you prefer, such as shiitake, portobello, or button mushrooms. Just make sure to clean and chop them appropriately.

Top Tips:

• Consistency of Veggie Balls: Make sure the mixture for the veggie balls is not too wet or too dry. It should hold together when shaped into balls. Adjust with purpose flour or water as needed.
• Oil Temperature: When deep frying, ensure the oil is hot enough (around 350°F or 175°C). This will help the veggie balls or cauliflower florets become golden brown and crispy.
• Sauce Timing: Add the veggie balls or cauliflower to the sauce just before serving to keep them from becoming soggy. This ensures they stay crispy and flavorful.
• Garnish: Sprinkle chopped green onions or sesame seeds on top of the dish before serving for added flavor and texture.

Hint:

For an extra burst of flavor, marinate the veggie balls or cauliflower in a mixture of soy sauce, ginger garlic paste, and a touch of vinegar for 15-20 minutes before frying. This infuses the vegetables with more depth and enhances the overall taste of the dish.

Enjoy making and savoring this Easy Vegan Manchurian! Whether you choose the dry or gravy version, this dish is sure to be a hit at your dinner table.