Vegan Manchurians & Chow Mein

We all know that person who just can’t wrap their head around how anyone would choose to be a vegetarian, or more shockingly…vegan. I mean, what would you eat? Don’t you get tired of salad? This is the meal you prepare to shut that person up! Mostly because their mouth will be too full to talk.

Manchurians are an indo-chinese creation. Loads of garlic and ginger, mixed with shredded vegetables and deep fried to perfection, tossed in a tangy, spicy sauce to create a perfect bite of “OMG! What is this!” and also “Are you sure this is vegan!?”IMG_1299

When you fry the Manchurians be sure the oil is hot enough to immediately begin frying the balls once they are added (to keep them from going soggy) but not so hot the outside burns before the inside is cooked.

On their own the Manchurians make a great appetizer but the Chow Mien, with flavours that mirror the Manchurian Sauce, bring this dish together to create a super flavour packed meal.vegmanch

Manchurians with Chow Mein

This recipe makes about 24 balls, and 6 portions of Chow Mein.

Manchurian Ingredients:

2 Bulbs Garlic
2 inches Ginger
500g Cabbage
150g Carrot
2 cups Cauliflower Florets
½ cup All Purpose Flour
¼ cup Corn Starch
½ tsp. Salt
1 tsp. Red Chili Powder
~ Oil for Deep Frying


  • Pure the garlic in the small bowl of a food processor. Remove the garlic, set aside, and do the same with the ginger. Some of this will be reserved for the sauce.
  • With a box grater shred the cabbage and carrot.
  • Grate or rice the cauliflower florets.
  • In a large bowl, combine half the ginger, 1 tablespoon of the garlic and all of the remaining ingredient.
  • Form into balls, about the size of a gold ball.
  • Heat the oil for frying. Oil should be hot enough it immediately begins to fizz and bubble when the balls are added but not so hot the outside burns before the inside is cooked.
  • Set aside.IMG_3652IMG_3654

Manchurian Sauce Ingredients:

1 Small Onion
1/2 Bell Pepper
4 – 5 Spring Onion
¼ cup Oil (For best flavor use sesame oil)
1/2 Bell Pepper
½ tbsp. Corn Starch
1¼ cup Water
½ tsp. Salt
½ tsp. Red Chili Powder
¼ cup Rice Vinegar
¼ cup Soy Sauce
¼ cup Ketchup
2 tbsp. Sriracha (More if desired)
¼ cup Soy Sauce
~ Garlic and Ginger reserved from the Manchurians


  • Finely dice the onion and bell pepper.
  • In a deep walk, heat the oil on high heat.
  • Add the remaining garlic and ginger, sauté 2 minutes.
  • Add the onion and bell pepper, sauté until soft.
  • Add the salt and Chili Powder.
  • Add the rice vinegar, soy sauce, ketchup, sriracha and 1 cup of water.
  • Stir to combine and bring to a boil.
  • Mix the cornstarch with the remaining water, and then add the slurry to the sauce.
  • Stir until the sauce is thickened.
  • Add the Manchurians to the sauce, stir to coat them in the sauce.
  • Garnish with spring onion.


Chow Mein Ingredients:

400g Egg-Free Chow Mein Noodles
1 Small Carrot
200 Cabbage
1 Small Onion
2 – 3 Spring Onion
2 tbsp. Oil
1 tbsp. Rice Vinegar
1 tbsp. Ketchup
1 tbsp. Sriracha
¼ cup Soy Sauce
¼ cup Sesame Seeds


  • Cook the chow mein noodles as per the package instructions.
  • With a box grater shred the cabbage.
  • Finely julienne the onion and carrot.
  • In a wok, heat the oil on high; add the onion and sauté until browned.
  • Add the carrot and sauté, 2 minutes before adding the cabbage.
  • Sauté the vegetable for an additional 2 minutes, before adding the prepared noodles.
  • Toss to combine.
  • Add the vinegar, ketchup sriracha and soy sauce. Toss until the noodles and vegetables are evening coatings in the sauce.
  • Garnish with green onion and sesame seeds.vegmanchurian



One Comment Add yours

  1. Megala says:

    Great recipe & beautiful presentation! Like to try them soon!


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