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Vegetables Manchurian [Vegan]

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Vegetables Manchurian is a popular Indo-Chinese dish made from vegetable meatballs dipped in cornflour and then deep-fried and served in gravy. In this recipe, they're fried, rather than deep-fried with a thick, flavorful gravy spiced with ginger, garlic, and chilis. Serve this favorite dish with a side of fried rice.

Vegetables Manchurian [Vegan]

Cook Time



For Vegetable Manchurian:

  • 1 cup cabbage, finely chopped
  • 1/2 cup grated carrot
  • 1/4 cup green beans, finely chopped
  • 1/4 cup scallions/green onions, finely chopped
  • 2-3 tablespoons all-purpose flour
  • 2 tablespoons corn starch
  • Salt and pepper, to taste

For the Gravy:

  • 1-inch piece ginger, finely grated
  • 2-3 garlic cloves, finely minced
  • 1 cup scallions, finely chopped
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon green chili sauce
  • 2 tablespoons tomato ketchup
  • 1 cup water/stock, as needed
  • 2 teaspoons corn starch
  • Salt and pepper, to taste


To Make the Vegetables Manchurian:

  1. In a bowl, combine cabbage, carrot, green beans, and scallions. Add the all-purpose flour, corn starch, salt, and pepper. Mix well. The quantity of the flours is not much — it is only to bind the vegetables when you squeeze them into balls. The ratio of vegetables to flour ratio is much higher, but if you find that the Manchurian balls are not holding shape while frying, then add more flour to bind them well.
  2. Heat a large non-stick pan and add oil. Add about 1 tablespoon of vegetable mixture formed into a ball and fry over medium heat, stirring occasionally, until all the sides are well browned and cooked through.
  3. Remove onto paper towel-lined plate and repeat with the remaining vegetable mixture.

To Make the Gravy:

  1. Heat 2 tablespoons oil in a pan, add ginger and garlic and once they get fragrant, add the chopped scallions and cook for 3-4 minutes or until tender.
  2. In the meantime, whisk water/stock with corn starch and set aside. Once the scallions are cooked, stir in the soy sauce, chili sauce, tomato ketchup, salt, and pepper. Cook for 1 minute.
  3. Next, add the corn starch mixture and cook until the gravy thickens, this will take about 2 minutes.
  4. Garnish with chopped scallions and serve along with fried rice.


Makes 18-20 veggie balls.





Indian favorites and meat-free classics from all over the world. Hello There!! I am Pavani, author and photographer of Cook’s Hideout. I left my apparel retail job few years back to become a full-time mom and a food blogger. I am a lifelong vegetarian and love trying out new (plant based) dishes from all around the world. I share my tried and tested vegetarian and vegan dishes on my blog!



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One comment on “Vegetables Manchurian [Vegan]”

Click to add comment
Mark Bond
1 Years Ago

I just made this and it turned out AMAZING! It smelt amazing as the gravy was finishing but for anyone looking to make this as a meal prep for 5 days like myself i would recommend quadrupling the ingredients, i doubled mine only to realize it wasnt enough

Teresa Woodson
2 Years Ago

Yum, sounds wonderful!

Swati Mishra Tiwari
2 Years Ago

Anjali Sharma Carlson yummm

Pia Twyford
2 Years Ago

Tracey Barker let's make this

Charlie Rowland
2 Years Ago

Claire Irving

Rosita Dagtay
2 Years Ago

Waaa, I want this !

Brendan Collins
2 Years Ago

Lisa Souza-Brown

Lisa Souza-Brown
26 Sep 2016

Make it please

Charli Fudge
2 Years Ago

Mark Pratt

Lacey Maria
2 Years Ago

Kevin Haws

Rocky Barnett
2 Years Ago

Nicole Barnett


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