#vegetableballs

This easy vegan Veg Manchurian gravy is a delicious Indo-Chinese dish made with vegetable balls simmered in a flavorful gravy. It's perfect for a quick and satisfying meal.

Ingredients: 1 cup grated cabbage. 1/2 cup grated carrot. 1/4 cup finely chopped bell peppers any color. 1/4 cup finely chopped spring onions. 1/4 cup cornstarch. 1/4 cup all-purpose flour. 1 tablespoon soy sauce. 1 tablespoon tomato ketchup. 1 teaspoon garlic paste. 1 teaspoon ginger paste. 1/2 teaspoon chili flakes. 1/2 teaspoon black pepper powder. 1/4 teaspoon salt, or to taste. 2 cups vegetable broth or water. 1 tablespoon cornstarch mixed with 2 tablespoons water. 1 tablespoon sesame oil. 1 tablespoon chopped cilantro for garnish.

Instructions: Grate the cabbage, carrot, bell peppers, and spring onions and put them all in a large bowl. Soy sauce, tomato ketchup, garlic paste, ginger paste, chili flakes, black pepper powder, and salt should all be added. Mix everything together well. Make little balls out of the mix and set them aside. Set aside a different pot and add water or vegetable broth. While the broth or water is simmering, add the cornstarch-water mixture and stir it in all the time until the gravy gets thick. Set a pan on medium heat and add the sesame oil. Put the vegetable balls in the pan and cook them all the way around until they turn golden brown. Pour the gravy that has thickened over the vegetable balls that are already cooked in the pan. Let it cook for a few minutes, until the balls are warm and covered in gravy. Add chopped cilantro on top and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

This simple vegan Veg Manchurian gravy is a tasty Indo-Chinese dish made with vegetable balls that are cooked in a tasty gravy. It's great for a quick and filling meal.

Ingredients: 1 cup grated cabbage. 1/2 cup grated carrot. 1/4 cup finely chopped bell peppers any color. 1/4 cup finely chopped spring onions. 1/4 cup cornstarch. 1/4 cup all-purpose flour. 1 tablespoon soy sauce. 1 tablespoon tomato ketchup. 1 teaspoon garlic paste. 1 teaspoon ginger paste. 1/2 teaspoon chili flakes. 1/2 teaspoon black pepper powder. 1/4 teaspoon salt, or to taste. 2 cups vegetable broth or water. 1 tablespoon cornstarch mixed with 2 tablespoons water. 1 tablespoon sesame oil. 1 tablespoon chopped cilantro for garnish.

Instructions: In a large bowl, combine grated cabbage, carrot, bell peppers, and spring onions. Add cornstarch, all-purpose flour, soy sauce, tomato ketchup, garlic paste, ginger paste, chili flakes, black pepper powder, and salt. Mix until well combined. Form small balls from the mixture and set aside. In a separate pot, bring vegetable broth or water to a simmer. Add the cornstarch-water mixture to the simmering broth or water, stirring continuously until the gravy thickens. Heat sesame oil in a pan over medium heat. Add the vegetable balls to the pan and cook until they are golden brown on all sides. Pour the thickened gravy over the cooked vegetable balls in the pan. Simmer for a few minutes until the balls are coated with the gravy and heated through. Garnish with chopped cilantro and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes