One of my favorite things about my plant-based journey has been the opportunity to try so many delicious foods. When I was living in Boston I used to visit the Indian market near my place in Allston. I'd peruse the shop because there were always great spices, beans, and delicious frozen meals for busy nights. The first time that I tried Manchurian sauce was in a frozen Vegetable Manchurian meal that I picked up at one of my visits to the store.
When I finally tried the frozen dinner, I was surprised by how spicy it was, and I loved the veggie balls. I liked it so much that I ordered the real thing from one of the neighborhood Indian restaurants a few days later! Of course, when I find something I like this much, I gotta recreate it! This recipe changes with the ingredients that I have on hand, but it's always delicious. I hope you give it a try.
Vegetable Manchurian (serves 2)
For the Mixed Veggies
4 baby Bok Choy
10 Brussels Sprouts
1/2 lb Baby Bella Mushrooms
1 tsp Rice Vinegar
1 tbsp Soy Sauce
1 clove Garlic minced
10 Shishito Peppers
1 tsp Vegetable Oil
Salt and Pepper to taste
For the Seitan
8 oz Seitan chunks
2 tbsp Corn Starch
2 tbsp All-Purpose Flour
1tsp Vegan Chicken-less seasoning
1/4 tsp Cayenne
1/4 cup water
1/4 cup vegetable oil
For the Manchurian Sauce
1/4 cup Green Bell Pepper, minced
2 Green Onions, thinly sliced
1 tsp fresh Ginger, minced
2 cloves Garlic
2 tsp Gojuchang or pepper paste
1 tbsp Sambal Sauce, or ground peppers
1/4 cup Ketchup
1 tbsp Honey or Maple Syrup
1/4 tsp Rice Wine Vinegar
2 tbsp Soy Sauce
1/4 cup water
Slice the mushrooms then sauté in a large cast iron skillet.
Slice the brussels sprouts then add to the pan.
Place the bok choy on top to steam for 2-3 minutes.
Add rice wine vinegar, soy sauce, and garlic. Sauté then turn off the heat.
Grill the shisito peppers in a grill pan with vegetable oil, salt, and pepper. Flip.
Place the cornstarch, flour, chicken-less seasoning, and cayenne in a bowl. Mix together then stir in the water until the mixture has reached a pancake batter consistency.
Add 1/4 vegetable oil to a wok over medium heat. Dip the seitan into the batter then shake off any excess batter before adding to the pan. Fry on one side until golden brown then flip. Remove the seitan and place on a paper towel to drain.
To the pan, add the bell pepper, green onion, garlic, and ginger. Cook for 2-3 minutes then add the ketchup, gojuchang, sambal, honey, rice wine vinegar, and soy sauce. Stir well then slowly pour in the water. Bring to a smimmer and cook for 5-7 minutes or until the sauce is thick.
Toss the seitan in the sauce, coating each piece well. Turn off the heat.
Serve the Seitan Manchurian over rice with the vegetables on the side.