clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chinese Veg Manchurian (Asian style vegetarian meatless Meatballs)

  • Author: Sheenam
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 4-5 servings 1x
  • Category: Mains
  • Method: Stove Top
  • Cuisine: Asian/ Chinese
  • Diet: Vegan


Restaurant style Indo chinese Manchurian recipe made at home in simple easy steps. These delicious vegetarian meatless meatballs are also VEGAN! & so full of different veggies like carrots, cabbage, cauliflower, beans, coated in a delicious spicy sticky asian style sauce, packed with lots of delicious flavour in one recipe.



For manchurian balls (vegetarian meatballs)

  • 1 cup carrot (grated) 
  • 1 cup cabbage (grated)
  • 1 cup cauliflower (grated)
  • 1/2 cup green beans (very finely chopped)
  • 1/2 cup all purpose flour (maida) - see note 1
  • 1/2 cup rice flour - see note 1
  • 1 tbsp garlic (minced or paste)
  • 1 tbsp ginger (minced or paste)
  • 1/2 tbsp dark soy sauce
  • salt
  • pepper

For the sticky asian style sauce

  • 1/2 cup onions (finely chopped)
  • 1/2 cup green capsicum (finely chopped)
  • 2 tbsp oil
  • 1 tbsp garlic (chopped)
  • 1 tbsp red chilli sauce or sriracha 
  • 1 tbsp soy sauce
  • 1 tbsp corn flour
  • 6 tbsp water


  1. Squeeze the cabbage, carrots, cauliflower separately with the pressure of the palm of your hands, to get rid of all water from the vegetables. Add them to a large mixing bowl. 
  2. Add soy sauce, salt, pepper, ginger, garlic, flour and rice flour and mix everything together. (see note 1)
  3. Prepare small balls of roughly 3 tbsp of the dough and transfer them to the refrigerator for about 15-20 minutes until you prepare the sticky asian sauce for these vegetarian meatballs. The rolled balls should be very stiff. 
  4. To a pan, add 2 tbsp oil and heat on medium flame.
  5. Add onions and garlic and cook on medium flame for a few seconds. Add the capsicum and continue cooking until lightly browned. 
  6. Now add soy sauce, red chilli sauce (or sriracha), corn flour and water and let the sauce come to a boil. Turn off the flame and keep aside. 
  7. Transfer the refrigerated manchurian balls to the kitchen counter.
  8. Heat oil in a large wok for deep frying.
  9. Once the oil is hot, add the manchurian balls one by one and cook until golden brown in colour. 
  10. Transfer the crispy golden brown manchurian balls to the sticky sauce and mix until well coated. Cook in the sauce for just 1 minute on medium flame.
  11. Add spring onions and sesame seeds. Serve hot with hakka noodles, fried rice, or sesame noodles.


Note 1 - all purpose flour and rice flour are added to the manchurian/ vegetable dough to help with binding. Make sure that all water is squeezed out from the vegetables and then add the flours accordingly depending on the texture that is formed. 

Recipe Card powered byTasty Recipes
%d bloggers like this: