Veg Manchurian | Indian Fusion Veggie Manchurian | Vegan Meatballs & Manchurian Gravy Recipe

This Veg Manchurian recipe is a classic and delicious culinary fusion of Indian and Chinese flavors. Perfectly seasoned veggie meatballs are paired with a rich and thick Manchurian gravy with hints of soy, ginger, and garlic. The sauce, thickened to just the right consistency, coats the veggie balls and packs them with flavor. A perfect healthy dinner recipe that will surprise and delight everyone at the table.

RECIPE PAGE: https://www.patelbros.com/indian-reci...

INGREDIENTS:

Veggie Meatballs:
Cabbage - 2 cups (grated)
Carrot - 1/2 cup (chopped)
Onion - 1/2 cup (chopped)
Green Bell Pepper - 1/2 cup (finely chopped)
Spring Onion - 1/4 cup
Salt - 1 tsp
Black Pepper - 1 tsp
Soy Sauce - 1 Tbsp
Red Chili Sauce -1 1/2 tsp
Corn Starch - 1/4 cup
All-Purpose Flour - 2 Tbsp
Oil - for frying

Veg Manchurian Gravy:
Tomato Ketchup - 3 Tbsp
Dark Soy Sauce - 3 Tbsp
Red Chili Sauce - 2 Tbsp
Green Chili Sauce - 1 1/2 Tbsp
Corn Starch - 2 tsp
Water - 2 Tbsp
Bell Peppers - 1 qty (1-inch cubes)
Onions - 1 med (1-inch cubes)
Green Chilies - 2-3 qty (split in half)
Ginger - 1 inch (minced)
Garlic - 2 cloves (minced)
Vinegar - 1 tsp
Black Pepper - 1 tsp
Water - 1 1/2 cups


INSTRUCTIONS:

How to Make Veggie Meatballs:

1. Begin by finely chopping or grating 2 cups of cabbage, ½ cup carrot, ½ cup onions, and ¼ cup spring onion.
2. Sprinkle the chopped veggies with some salt, mix, and let them sit for 5-10 minutes to release any excess water.

PRO TIP: Start making the sauce and cornstarch slurry while waiting for the veggies to release their water!

3. After resting, squeeze and drain off any and all water that was released from the veggies.
4. Next, to the dry veggies, add ½ cup finely chopped green bell pepper, 1 Tbsp soy sauce, 1 tsp black pepper, 1 ½ tsp red chili sauce, ¼ cup corn starch, and 2 Tbsp all-purpose flour.
5. Mix everything together until well incorporated.
6. Begin forming the vegetable balls by taking about 1 - 2 Tbsp of veggie mix and forming a ball in your hands.
7. Set these aside and continue to make the veggie balls until all of the mixture is used up.
8. Next, heat up enough oil in a large pan for deep frying.
9. Once the oil is hot, fry the veggie meatballs for about 5 minutes or until they are fully cooked on the inside.


How to Make Veg Manchurian Sauce:

1. In a bowl, combine 3 Tbsp tomato ketchup,2 Tbsp dark soy sauce, 2 Tbsp red chili sauce, and 1 ½ Tbsp green chili sauce. Mix together and set aside.
2. In a separate small bowl, mix together 2 tsp of cornstarch with 2 Tbsp of water. Set aside for later.
3. In a large pan, add a little bit of oil and sauté 1-inch minced ginger & 2 cloves minced garlic for a few minutes.
4. Next, add 1 medium cubed onion, 1 cubed bell pepper and 2 split green chilis. Sauté together for 1-2 minutes.
5. Next, add the sauce that you made earlier along with 1 tsp white vinegar and the cornstarch slurry from before.
6. Cook for 1-2 minutes until the sauce is thickened, then add 1 1/2 cups of water.
7. Let the gravy cook for another 2 minutes and then finally add in your vegetable balls to the gravy and mix everything until well coated.
8. Place in serving dish & garnish with spring onion. Serve with a side of fried rice!


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