Saucy Gobi Manchurian with Shredded Cabbage | Easy Vegan Dinner Idea

Saucy Vegan Gobi Manchurian with Shredded Cabbage | Easy Vegan Dinner Idea

Saucy Vegan Gobi Manchurian with Shredded Cabbage Recipe

An easy vegan dinner idea, this saucy Gobi Manchurian brings crisp-edged cauliflower florets into an Indo-Chinese tomato-chili sauce with garlic, ginger, peppers and scallions, served over shredded cabbage for a beautifully-styled plate.

Serves: 4 | Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes

Ingredients

For the Cauliflower

• 1 medium head cauliflower, cut into small bite-size florets, about 5 cups (500 g.)

• ½ cup (60 g.) all-purpose flour

• ¼ cup (32 g.) cornstarch

• ½ tsp. fine sea salt

• ½ tsp. ground black pepper

• ½ tsp. garlic powder

• ½ tsp. Kashmiri chili powder or mild paprika

• ½ cup (120 ml.) water, plus 1 to 2 tbsp. (15 to 30 ml.) more as needed

• 2 tbsp. (30 ml.) extra virgin olive oil, plus more for the pan or baking sheet

For the Manchurian Sauce

• 1 tbsp. (15 ml.) extra virgin olive oil

• 4 cloves garlic, finely minced

• 1 tbsp. (8 g.) finely minced fresh ginger

• ½ cup (75 g.) finely diced red bell pepper

• ½ cup (75 g.) diced green bell pepper

• ½ cup (50 g.) sliced scallions, white and light green parts, plus more for serving

• ¼ cup (60 ml.) tomato paste

• 3 tbsp. (45 ml.) ketchup

• 1½ tbsp. (22 ml.) soy sauce or tamari

• 1 tbsp. (15 ml.) rice vinegar

• 1 to 2 tsp. chili-garlic sauce, to taste

• 1 tsp. coconut sugar

• ¼ cup (60 ml.) water

• 1 tsp. (3 g.) cornstarch mixed with 2 tbsp. (30 ml.) water

• Fine sea salt and freshly ground black pepper, to taste

For Serving

• 3 cups (210 g.) finely shredded green cabbage

• 2 tbsp. (6 g.) chopped fresh cilantro

• 2 tbsp. (12 g.) thinly sliced scallions

• Lime wedges, optional

Directions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly brush or spray it with oil.

2. In a large bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder and Kashmiri chili powder. Add the water and whisk until a thick, smooth batter forms. The batter should coat the cauliflower without running off immediately.

3. Add the cauliflower florets to the batter and toss until each piece is coated. Spread the cauliflower on the prepared baking sheet in a single layer, leaving space between the pieces. Drizzle or brush with 2 tbsp. (30 ml.) oil.

4. Bake for 22 to 25 minutes, turning once, until the cauliflower is cooked through and browned on the edges. For a more restaurant-style finish, broil for 1 to 2 minutes at the end, watching closely.

5. While the cauliflower bakes, make the sauce. Heat 1 tbsp. (15 ml.) oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook for 30 seconds, stirring constantly.

6. Add the red bell pepper, green bell pepper and sliced scallions. Cook for 2 to 3 minutes, until the vegetables are bright and slightly softened but still have shape.

7. Stir in the tomato paste, ketchup, soy sauce, rice vinegar, chili-garlic sauce, sugar and water. Cook for 2 to 3 minutes, stirring often, until the sauce looks deep red and glossy.

8. Stir in the cornstarch slurry and cook for 1 minute, until the sauce thickens enough to cling to the cauliflower. Taste and adjust with salt, black pepper, more chili-garlic sauce or a small splash of vinegar.

9. Add the baked cauliflower to the skillet and toss gently until the pieces are fully coated in the sauce. Cook for 1 to 2 minutes, just until the cauliflower is glossy and well covered.

10. Arrange the shredded cabbage around the edges of a serving platter or shallow bowl. Spoon the saucy cauliflower into the center. Top with cilantro and sliced scallions, then serve right away with lime wedges if using.

Kitchen Notes

• Cut the cauliflower small and keep the sauce thick. Large florets will look more like roasted cauliflower, while smaller battered pieces give the plate the chunky, saucy Manchurian look.

• The shredded cabbage is served raw, which gives the dish a fresh border and a little crunch against the bold sauce. Slice it very thinly so it looks light and ribboned on the plate.

Make It Yours

• For extra heat, add a finely chopped green chili with the garlic and ginger.

• For a sweeter restaurant-style sauce, add another 1 tsp. coconut sugar.

• For more vegetables, stir in thinly sliced onion or extra bell pepper before adding the sauce ingredients.

• For a fuller meal, serve the cauliflower and cabbage over steamed jasmine rice, brown rice or rice noodles.

Pairs Well With

This Gobi Manchurian pairs well with steamed rice, vegetable fried rice, sesame cucumber salad, sautéed greens or a simple bowl of miso-ginger soup.

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Ginger Miso Soup with Scallions and Greens

This Ginger Miso Soup is light, savory and quick to make, with fresh ginger, garlic, white miso, scallions and greens in a simple broth. It makes an easy vegan soup to serve before or alongside saucy stir-fries, rice bowls or noodles.

Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes

Ingredients

• 1 tbsp. (15 ml.) avocado oil

• 1 tbsp. (8 g.) finely grated fresh ginger

• 2 cloves garlic, finely minced

• 6 cups (1.4 L.) low-sodium vegetable broth

• 1 tbsp. (15 ml.) soy sauce or tamari

• 1 cup (80 g.) thinly sliced shiitake mushrooms or cremini mushrooms

• 2 cups (60 g.) baby spinach or thinly sliced napa cabbage

• 3 tbsp. (51 g.) white miso paste

• ¼ cup (60 ml.) warm water

• 3 scallions, thinly sliced, white and green parts separated

• 1 tsp. (5 ml.) toasted sesame oil

• 1 tsp. (5 ml.) rice vinegar, optional

• Fine sea salt and freshly ground black pepper, to taste

• 1 tbsp. (3 g.) chopped fresh cilantro, optional

Directions

1. Heat the avocado oil in a medium soup pot over medium heat. Add the ginger, garlic and the white parts of the scallions. Cook for 1 minute, stirring often, until fragrant.

2. Add the vegetable broth and soy sauce. Bring the soup to a gentle simmer.

3. Add the mushrooms and simmer for 6 to 8 minutes, until the mushrooms soften and flavor the broth.

4. Stir in the spinach or napa cabbage and cook for 1 to 2 minutes, just until the greens soften.

5. In a small bowl, whisk together the miso paste and warm water until smooth.

6. Turn off the heat. Stir the miso mixture into the soup. Do not boil the soup after adding the miso, since high heat can dull its flavor.

7. Stir in the toasted sesame oil and rice vinegar, if using. Taste and adjust with salt and black pepper as needed.

8. Ladle the soup into bowls. Top with the green parts of the scallions and cilantro, if using. Serve warm.

Kitchen Notes

• White miso gives this soup a mild, lightly sweet flavor that works well with ginger and garlic. Yellow miso can also be used for a slightly deeper taste.

• For a clearer broth, slice the vegetables thinly and keep the soup at a gentle simmer instead of a hard boil.

Make It Yours

• For more protein, add cubed tofu during the last 3 to 4 minutes of cooking.

• For more body, add cooked rice noodles, soba noodles or a small scoop of steamed rice to each bowl before ladling in the soup.

• For extra brightness, add a squeeze of lime just before serving.

• For more heat, add a pinch of crushed red pepper or a few thin slices of fresh chili with the ginger and garlic.

Pairs Well With

Gobi Manchurian, vegetable fried rice, sesame noodles, tofu rice bowls, cucumber salad or sautéed bok choy.