Vegan Chinese Recipes:-
Chinese cuisine is incredibly popular in India, often fused with local spices and flavors to create Indo-Chinese dishes that have become a staple in many households. Here’s a list of 10 delightful vegetarian Chinese recipes that you can easily find or make in India.
1. Vegetable Manchurian
Ingredients:
- For Manchurian balls:
- 1 cup finely chopped mixed vegetables (cabbage, carrots, bell peppers)
- 2 tablespoons cornflour
- 2 tablespoons all-purpose flour
- Salt to taste
- Black pepper to taste
- Oil for deep frying
- For the sauce:
- 1 tablespoon oil
- 2 teaspoons finely chopped garlic
- 1 teaspoon finely chopped ginger
- 2 green chilies, sliced
- 1 large onion, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon tomato ketchup
- 1 tablespoon chili sauce
- 1/2 cup vegetable stock or water
- Salt to taste
- Spring onion for garnish
Instructions:
- Prepare the Manchurian balls:Â In a bowl, combine the chopped vegetables, cornflour, all-purpose flour, salt, and pepper. Mix well to form a dough. If needed, add a little water. Make small balls from this mixture.
- Fry the Manchurian balls:Â Heat oil in a pan and deep fry the balls until golden brown. Once done, place them on a paper towel to remove excess oil.
- Make the sauce: In a separate pan, heat oil and sauté garlic, ginger, and green chilies. Add onions and fry until translucent. Pour in soy sauce, vinegar, ketchup, chili sauce, and mix.
- Combine:Â Add vegetable stock, bring to a simmer, and then add the fried Manchurian balls. Cook for a few minutes until the sauce thickens and coats the balls evenly.
- Garnish and serve:Â Garnish with spring onions and serve hot.
2. Chilli Paneer Dry
Ingredients:
- 200 grams paneer (Indian cottage cheese), cut into cubes
- 2 tablespoons cornflour
- 1 teaspoon all-purpose flour
- Salt to taste
- 1 tablespoon oil
- 1 large onion, cut into cubes
- 1 large bell pepper, cut into cubes
- 2 green chilies, sliced
- 2 teaspoons finely chopped garlic
- 1 teaspoon finely chopped ginger
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon vinegar
- Spring onion for garnish
Instructions:
- Prepare the paneer:Â Coat paneer cubes with cornflour, all-purpose flour, and salt. Shallow fry in a pan with oil until golden brown. Set aside.
- Cook the veggies:Â In the same pan, add a bit more oil if needed. Fry onions, bell peppers, green chilies, garlic, and ginger until they are slightly softened.
- Add sauces and paneer:Â Stir in soy sauce, chili sauce, and vinegar. Toss in the paneer cubes and cook for a couple of minutes.
- Garnish and serve:Â Garnish with chopped spring onions and serve as a scrumptious appetizer.
3. Veg Hakka Noodles
Ingredients:
- 200 grams Hakka noodles
- 2 tablespoons sesame oil
- 1 large onion, sliced
- 1 cup mixed vegetables (carrot, cabbage, bell pepper), julienned
- 2 teaspoons finely chopped garlic
- 2 teaspoons soy sauce
- 1 teaspoon vinegar
- Salt to taste
- Spring onion for garnish
Instructions:
- Cook noodles:Â Boil Hakka noodles as per package instructions, drain, and rinse under cold water to stop the cooking process.
- Stir-fry vegetables:Â Heat sesame oil in a wok. Add garlic and onions and fry until translucent. Add the julienned vegetables and stir-fry on high heat for a couple of minutes.
- Combine noodles and veggies:Â Add the cooked noodles, soy sauce, vinegar, and salt to the wok. Toss everything together for a minute or two.
- Garnish and serve:Â Garnish with spring onions and serve hot as a main dish.
4. Szechuan Fried Rice
Ingredients:
- 2 cups cooked rice, cooled
- 2 tablespoons sesame oil
- 2 teaspoons Szechuan sauce
- 1/2 cup mixed vegetables (peas, carrots, and bell peppers), finely chopped
- 1 small onion, finely chopped
- 2 teaspoons finely chopped garlic
- Salt to taste
- 1 teaspoon soy sauce
Instructions:
- Prepare ingredients:Â Ensure the cooked rice is cool and grains are separated.
- Cook veggies: Heat oil in a pan. Add garlic, onion, and sauté until onions are soft. Add the chopped vegetables and cook until they’re tender.
- Make fried rice:Â Stir in the Szechuan sauce, soy sauce, and cooled rice. Fry on high heat while stirring for a few minutes until everything is well mixed and heated through.
- Serve hot:Â Serve the Szechuan Fried Rice by itself or with a side of Manchurian.
Also Check :- Vezlay Rogan Josh
5. Spring Rolls
Ingredients:
- Spring roll wrappers
- 2 cups mixed vegetables (cabbage, carrots, bell peppers), thinly sliced
- 2 teaspoons oil
- 1 teaspoon finely chopped garlic
- 1 teaspoon soy sauce
- Salt to taste
- Oil for deep frying
Instructions:
- Cook filling: Heat oil in a pan. Sauté garlic and then add sliced vegetables. Cook until the vegetables are soft yet crunchy. Season with soy sauce and salt. Let the mixture cool.
- Assemble spring rolls:Â Place a tablespoon of the filling on a spring roll wrapper and wrap it tightly, sealing the ends with a little cornflour slurry.
- Fry spring rolls:Â Heat oil for deep frying. Fry the spring rolls until they are golden and crispy.
- Serve:Â Cut diagonally and serve hot with dipping sauce.
6. Kung Pao Potatoes
Ingredients:
- 3 large potatoes, cut into cubes
- 2 tablespoons cornflour
- Oil for frying
- 1 onion, diced
- 1 bell pepper, diced
- 2 dry red chilies
- 1 tablespoon roasted peanuts
- 2 teaspoons chopped garlic
- 1 teaspoon chopped ginger
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon honey or sugar
- Salt to taste
- Spring onions for garnish
Instructions:
- Prepare potatoes:Â Toss the potato cubes with cornflour and deep-fry until golden brown. Set aside on paper towels.
- Sauté vegetables: In a pan, heat a little oil and fry onions, bell pepper, and dry red chilies for a minute.
- Make Kung Pao sauce:Â To the veggies, add garlic, ginger, soy sauce, vinegar, honey, and a splash of water. Bring to a simmer. Add the fried potatoes and toss until coated.
- Garnish with peanuts and serve:Â Sprinkle peanuts and spring onions on top before serving.
7. Honey Chilli Potatoes
Ingredients:
- 3 large potatoes, cut into finger-sized pieces
- 2 tablespoons cornflour
- Salt to taste
- Oil for deep frying
- 1 tablespoon sesame oil
- 2 teaspoons finely chopped garlic
- 1 teaspoon finely chopped ginger
- 2 green chilies, slit
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 1 tablespoon chili sauce
- Sesame seeds for garnish
Instructions:
- Prepare potatoes:Â Coat potato fingers with cornflour and salt. Deep fry until crispy and set aside.
- Make the sauce: In a pan, heat sesame oil. Add garlic, ginger, and green chilies. Sauté for a few seconds before adding soy sauce, honey, and chili sauce.
- Combine potatoes with sauce:Â Toss the fried potatoes in the sauce until well coated.
- Garnish and serve:Â Sprinkle with sesame seeds and serve hot as a snack.
8. Mushroom Manchurian
Ingredients:
- 200 grams mushrooms, cleaned and halved
- 2 tablespoons cornflour
- 1 tablespoon all-purpose flour
- Salt to taste
- Oil for frying
- 1 onion, finely chopped
- 1 green bell pepper, diced
- 2 teaspoons chopped garlic
- 2 teaspoons chopped ginger
- 2 tablespoons soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon chili sauce
- Spring onion for garnish
Instructions:
- Prepare mushrooms:Â Coat mushrooms with cornflour, all-purpose flour, and salt. Deep fry until golden and remove onto a paper towel.
- Cook the veggies: In the same pan, reduce the oil and sauté onions, bell pepper, garlic, and ginger.
- Finish Manchurian:Â Add soy sauce, ketchup, and chili sauce. Add fried mushrooms and toss until coated. Cook for an additional minute.
- Garnish and serve:Â Garnish with spring onions and enjoy as a delicious appetizer.
9. Vegetable Fried Rice
Ingredients:
- 2 cups cooked rice, cooled
- 2 tablespoons vegetable oil
- 1/2 cup assorted vegetables (peas, carrots, beans), finely chopped
- 1 small onion, finely chopped
- 2 teaspoons finely chopped garlic
- 2 tablespoons soy sauce
- Salt to taste
- Spring onions for garnish
Instructions:
- Stir-fry veggies:Â Heat oil in a pan, add garlic and onions, and cook until lightly browned. Add the chopped vegetables and stir-fry for a few minutes.
- Make the rice:Â Add the rice, soy sauce, and salt. Fry on high heat, constantly stirring until everything is mixed well and heated through.
- Garnish and serve:Â Top with spring onions and serve as a main or side dish.
10. Veg Dim Sum
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup water
- 1 cup finely chopped mixed vegetables (cabbage, carrots, mushrooms)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Salt to taste
- 1 teaspoon finely chopped ginger
Instructions:
- Prepare the dough:Â Mix flour and water to form a smooth dough. Rest for 30 minutes.
- Make the filling:Â Combine the chopped vegetables, soy sauce, sesame oil, salt, and ginger in a bowl.
- Assemble Dim Sum:Â Roll out small portions of dough into thin circles. Place a spoonful of filling in the center, fold and pleat to seal.
- Steam Dim Sum:Â Steam in a bamboo steamer for about 10-15 minutes until cooked through.
- Serve:Â Enjoy hot with a soy or chili dipping sauce.
Enjoy these Indian-adapted Chinese vegetarian dishes for a culinary twist on traditional flavors!
Conclusion
In conclusion, the world of vegetarian Chinese recipes is vast and exciting. From classic favorites to contemporary twists, embracing a plant-based approach to Chinese cuisine opens up a world of culinary possibilities. Whether you’re a seasoned chef or a novice in the kitchen, exploring these recipes promises a flavorful journey that benefits both your well-being and the environment.
