This Classic Vegan Gobi Manchurian is a delectable fusion of Indo-Chinese cuisine that brings together the best of both worlds. It features crispy cauliflower florets doused in a lusciously thick, sweet, and spicy sauce, making it an irresistible dish. The recipe meticulously balances flavors to create a dish that’s not only a treat to your taste buds but also aligns with a vegan lifestyle. Drawing inspiration from the traditional Gobi Manchurian, this vegan version ensures no compromise on taste while adhering to plant-based ingredients. Perfect for dinners, appetizers, or even as a snack, this dish promises a gastronomic journey through its rich textures and flavors.
Appetizer
Vegan Gobi Manchurian
This Classic Vegan Gobi Manchurian is a delectable fusion of Indo-Chinese cuisine that brings together the best of both worlds.
About this recipe
Method
20 min prep · 30 min cook
- 1
In a bowl, mix all-purpose flour, cornflour, ginger-garlic paste, water, and salt to create a batter.
- 2
Dip cauliflower florets in the batter and deep fry until golden brown. Set aside on paper towels.
- 3
In a pan, heat 2 tablespoons of oil and saute bell peppers and green onions for a minute.
- 4
Add soy sauce, tomato ketchup, chili sauce, and vinegar to the pan and cook for another minute.
- 5
Add fried cauliflower to the sauce and toss until the florets are well coated.
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