KETO Vegan Manchurian

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Vegan vegetable medallions, oh so delicious.

A perfect fusion of Indian-Chinese cuisines, made from cruciferous cauliflowers. Infused with vegetables, ginger, and garlic, blended with delicate herbs and spices. The salty, sour, and umami balanced taste of the soy, vinegar, and hoisin sauce is a unique blast of flavors. Loved by vegans and vegetarians, this dish is very high in fiber, minerals, and vitamins. Enjoyed with white or brown rice or noodles can be guest favorite that can be quickly made.

Also if you make this dish in EVOO, with no added carbs, this can turn out to be KETO Chinese dish as well. You can have it with cauliflower rice for a perfect KETO, VEGAN, and GLUTNEFREE meal.

VEGAN: This recipe is vegan by default and KETO.

Add spices, herbs to increase the nutritional value of your dish.

Pro Tip: To form gluten-free balls that do not break, the vegetable dough should be frozen.

Healthy Ingredient Swap: Instead of bread crumbs to bind, add chia seeds/Flaxseeds. This is will increase the protein/Omega 3 while keeping the dish KETO.

Vegetable Manchurian
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Vegetable Manchurian

Recipe by skylar.saubCourse: EntreesCuisine: Indian ChineseDifficulty: Hard
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

Ingredients

  • Mixed Vegetable Medallions

  • 1 packet frozen mixed vegetable chopped

  • 2 Garlic cloves

  • 1 TSP cornstarch

  • 1 tsp salt

  • 1 tbsp black pepper

  • Gravy

  • 1 TBSP Soy Sauce

  • 2 TBSP Peanut Oil/Sesame Seed Oil

  • 1 TBSP Sugar

  • 1 TBSP Rice Vinegar

  • 1 TSP Corn starch slurry (mixed with 2 tbsp of water)

  • 1 bunch Green Spring Onions: separately chop green and (lower stem) white

  • 3 to 5 Garlic Cloves

  • 1 medium stem of fresh ginger

  • 1 cup of Vegetable Stock

  • Garnish

  • Fresh Cilantro

  • Fresh sliced ginger

Directions

  • Vegetable Medallions
  • Add salt, black pepper to the mixed vegetables and let it sit for 5 mins
  • Food process the vegetables, garlic to fine grain texture about 4 to 6 pulses
  • Drain water from the mixture.
  • Add cornstarch slurry to bind the mixture
  • Refrigerate mixture for 15 mins to
  • Oil your hands, and make small vegetable balls (upto 8 small-sized)
  • Bake them at 350F for 30 mins
  • Gravy
  • In a WOK, saute and sweat garlic, ginger and white onions in sesame seed oil 5 mins on high heat
  • Add soy sauce, vinegar and sauce. for more flavor add some commercially available sczechuan sauce.
  • Add stock to make gravy
  • Add baked vegetable medallions and cook on medium heat. Do not mix wiht spatula as they may break in the oven
  • Add green onions, salt, and black pepper to taste
  • Garnish
  • Garnish with fresh ginger, cilantro and red chilli pepper flakes

Notes

  • The intended flavor of this dish is Sour, Sweet, Salty, and Unami. This is achieved by adding soy sauces, sugar, and vinegar. The balance between these ingredients dictates the flavor.

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