top of page

Vegan Cauliflower Manchurian

Updated: May 31


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Cauliflower Manchurian
Vegan Cauliflower Manchurian

With a flourish of spices and a riot of flavours, we bring you a dish that marries the heart of Indian street food with the soul of Chinese flavours—Vegan Cauliflower Manchurian. This delight is a culinary emblem of the fusion food scene, featuring golden, crispy cauliflower florets bathed in a tangy, spicy sauce nestled atop a bed of fluffy rice. It’s a vegan recipe that promises a feast for the senses and a nod to lacto vegetarian cuisine, delivering the kind of comfort only a bowlful of Manchurian can promise. Gather around, for this is a table where everyone is welcome and every bite tells a story.


 

Recipe:


Serves: 4


Preparation time: 25 minutes

Cooking time: 20 minutes

Total time: 45 minutes

 

Ingredients:


  • 1 large cauliflower, cut into florets

  • 200g plain flour

  • 2 tablespoons cornflour

  • 1 teaspoon paprika

  • Salt and black pepper, to taste

  • 240ml water

  • Vegetable oil, for frying


For the sauce:

  • 2 tablespoons vegetable oil

  • 4 cloves garlic, finely chopped

  • 1-inch piece of ginger, minced

  • 2 green chillies, finely sliced

  • 3 tablespoons soy sauce

  • 2 tablespoons tomato ketchup

  • 1 tablespoon chilli sauce

  • 1 teaspoon vinegar

  • 2 teaspoons sugar


To serve:

  • 400g basmati rice, cooked according to package instructions

  • Spring onions, sliced for garnish

  • Sesame seeds, for garnish




 

Method:


  1. Whisk together plain flour, cornflour, paprika, salt, black pepper, and water in a bowl to create a smooth batter.

  2. Dip each cauliflower floret into the batter, ensuring it’s fully coated.

  3. Heat the vegetable oil in a deep pan or a deep fryer and fry the cauliflower florets until golden brown and crispy. Drain on kitchen paper.

  4. For the sauce, heat oil in a pan over medium heat. Add garlic, ginger, and green chillies, and sauté for a minute.

  5. Add soy sauce, tomato ketchup, chilli sauce, vinegar, and sugar. Cook until the sauce thickens.

  6. Toss the fried cauliflower in the sauce until well coated.

  7. Serve the cauliflower Manchurian hot over cooked basmati rice, garnished with spring onions and sesame seeds.




 

Additional Tips:


  • For extra heat, add more green chillies or a dash of hot sauce.

  • Serve with a side of stir-fried vegetables to round off the meal.

 

Allergy information / alternatives:


  • Gluten-free: Use gluten-free flour and soy sauce.

  • Nut-free: This recipe does not contain nuts.

 

Nutritional Information (per serving):

  • Energy: 560 kcal

  • Protein: 11g

  • Fat: 19g (Saturated: 2g)

  • Carbohydrates: 89g (Sugars: 9g)

  • Fibre: 6g

  • Sodium: 640mg



Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.





Copyright

We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.


Disclaimer

**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.











530 views0 comments

Recent Posts

See All

Comments


bottom of page