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Home » All Recipes » No fry vegan mushroom manchurian – indo chinese

No fry vegan mushroom manchurian – indo chinese

By Khushboo 9 Comments July 13, 2016 March 6, 2018

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Forget gobi and paneer manchurian for a moment and make way for this uber delicious no fry vegan mushroom manchurian – indo chinese. I am so excited to share this one with you today , the best ever Manchurian till date . Seriously guys the best healthier Manchurian recipe I have ever made. It’s not deep-fried but crispy in every bite . Absolutely a must try if you like making healthier recipes without compromise on deliciousness .

No fry vegan mushroom manchurian - indo chinese

No fry vegan mushroom manchurian - indo chinese

 

No fry vegan mushroom manchurian - indo chinese

Makes an excellent appetizer and even if you make it ahead of time , it still remains yum until serving . Please go through the entire post for tips , tricks and the recipe. 

No fry vegan mushroom manchurian - indo chinese

So yesterday I got this big pack of baby Portobello mushrooms . And I had this idea on my mind forever about making mushroom Manchurian . But as you know I can never think straight. I have successfully reduced deep frying , everything I make which needs frying is baked or made in my favorite appe pan now. If you are following me , then you already know how much I love the brilliant appe pan. So I had to make these mushrooms in the appe /ebelskiver pan 🙂

No fry vegan mushroom manchurian - indo chinese

My previous recipes –  no fry vegan manchurian gravy and the hariyali kebabs are delicious to the core but not deep fried but made using the appe/ebelskiver pan. 

I absolutely vouch for it , but if you do not own one , you can bake them too . 

They are saucy , crunchy , spicy – i mean full of freaking flavors. 

No fry vegan mushroom manchurian - indo chinese

Let’s begin!

The star of the recipe – Mushrooms!!!

Clean your mushrooms nicely before using. Never I mean never soak or rinse them. Mushrooms are like sponges. They will absorb anything and you do not want watery , slimy end product. 

To make your life easier , here is a link – how to perfectly clean mushrooms . 

I like to damp a wash cloth and rub the mushrooms gently. I even use a clean toothbrush which I keep exclusively only for cleaning food’s to gently rub off the dirt if any.

If you do not have baby portobello mushrooms , feel free to use your favorite. Quarter it up if you are using big ones. I thought baby mushrooms just fit perfectly in my appe pan . 

I have marinated the mushrooms (optional) but remember I said mushroom are like sponges.. they just become so much more flavorful on marinating.

No fry vegan mushroom manchurian - indo chinese

Threw in some colorful peppers and onions as you do for classic manchurian .

No fry vegan mushroom manchurian - indo chinese

Set up a coating work station – this does the trick guys!

Easy steps below making a great outcome .

Step 1 -Put on some music

Step 2 – dust each mushroom with cornflour .

Step 3- Dunk it in flaxseed meal slurry .

Step 4- Coat it well with the panko bread crumbs .

Step 5 – keep aside on a large plate .

Don’t get paranoid if you do not have flaxseed meal or panko bread crumbs. I have mentioned all the substitutes in the notes below. 

No fry vegan mushroom manchurian - indo chinese

Covered mushrooms all set to be appe fried .

No fry vegan mushroom manchurian - indo chinese

Crunchy munchy mushrooms!!

No fry vegan mushroom manchurian - indo chinese

At this point you can transfer the cooked mushrooms in an airtight container after completely cooled and  covered with sealed plastic wrap . It will stay good for upto 2 days. Isn’t  that a good news for a coming up party!!!

or make it right away like I did – 

Tossed in the sauces and Bammmmm!!

No fry vegan mushroom manchurian - indo chinese

You might like the Hariyali kebabs as well – click here for the link

healthier hariyali kebabs

Enjoy the recipe 🙂

Liked this recipe?Do give it a star rating in the comments !
No fry vegan mushroom manchurian - indo chinese
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4 from 11 votes

No fry vegan mushroom manchurian - indo chinese

No fry mushroom manchurian makes an excellent appetizer - enjoy it guilt free
Course Appetizer
Cuisine Asian, indo-chinese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Adjustable Servings -2 servings
Author Khushboo

Ingredients

  • 160 grams/ 15 cleaned Portobello mushrooms
  • 100 grams other veggies like onions mixed bell peppers cubed
  • 5 spring onions white part finely chopped or ½ cup chopped any onions
  • 1 chilly deseeded and roughly sliced optional
  • 1 tablespoon chopped garlic
  • 2 teaspoon grated fresh ginger
  • 1 tablespoon cooking oil
  • For marinating
  • 1 teaspoon soy sauce
  • ½ teaspoon hot sauce / chilly sauce
  • Dash of pepper
  • For coating
  • 4 tablespoon corn flour / corn starch
  • 2 tablespoon flaxseed meal *
  • 7 tablespoon warm water
  • 8 tablespoon or more panko bread crumbs *
  • For the sauce
  • 2 tablespoon ketchup *
  • 1 tablespoon hot sauce / chilly sauce of your choice
  • 2 tablespoon dark soy sauce
  • 1 teaspoon rice vinegar *
  • ½ teaspoon corn starch / corn flour
  • ¼ cup water
  • 2 pinches pepper
  • For the garnish
  • Fistful of chopped green part of spring onions
  • Sprinkle of sesame seeds

Instructions

  • Marinate the mushrooms in the mentioned ingredients for 15 minutes.
  • Meantime add the flaxseed meal to the warm water . Mix it well and let it stand for 2 minutes.
  • It will thicken up like a gel .
  • Now mix all ingredients called for the sauce in a bowl and keep it ready.
  • Now prepare your dipping station for coating the marinated mushrooms as shown and explained above in the post.
  • Heat the appe pan / ebelskiver pan on low medium heat. I set it at 3 . Brush it lightly with oil .
  • Place the coated mushrooms in the pan and cook 8-10 minutes each side until a bit brown and tender .
  • Repeat for other batches.
  • While the mushrooms are cooking, In a non stick pan or a wok add 1 tablespoon cooking oil.
  • Once heated add in the chopped spring onions , let it cook for 1 minute until translucent and soft.
  • Now add in the ginger and garlic , saute it for 20 seconds.
  • Add in the cubed veggies. Cook them for 30 seconds.
  • Now add in the sauce mixture , stirring continuously as it tends to splutter.
  • Cook it for 30 seconds.
  • Now add in the mushrooms and mix it gently until well coated with sauce .
  • Taste test and add salt only if needed. I did not add any.
  • Sprinkle some sesame seeds and green part of spring onions for garnish.
  • Enjoy it hot and guilt free!

Notes

Use mushroom of your choice . Simply quarter them if they are big.
Use chilly sauce of your choice . I have used siracha
Use toasted bread crumbs or mix of fresh bread crumbs and raw/semolina to substitute panko
Substitute flaxseed meal slurry with equal mix of corn starch and all purpose flour/ maida slurry. 2 tablespoon each with some water to form a thin coating batter.
Spice level of this recipe is 4 on 5 , 5 being hot.
Adjust spice accordingly
Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

Don’t have a ebelskiver / appe pan – then bake it 

Place it on pan covered with foil and lightly sprayed .

Bake it on middle rack  on 400 deg f / 200 deg c for 15 -20 minutes , flipping midway until lightly brown .

Care for a bite!! 

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No fry vegan mushroom manchurian - indo chinese

Hope you like this recipe and do give it a try.

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Filed Under: All Recipes, Appetizers, International Cuisine Tagged With: appetizer, asian, chinese, healthy, indo - chinese, party ideasJuly 13, 2016

Reader Interactions

Comments

  1. Kavya

    May 11, 2020 at 11:26 am

    5 stars
    Hey Khushboo,

    I tried this vegan version of mushroom manchurian abc it turned out super delicious. Thanks a lot for sharing no fail recipe as usual . My son loves mushroom manchurian and I am making this again for his bday tomorrow. We loved it more than what we get in restaurants here.

    Reply
  2. Mona

    September 25, 2016 at 5:19 pm

    5 stars
    Hi Khushboo ,
    I m your fan . Love all your recepies . Keep up the good work !!
    I have my 3 year olds birthday party tommorow I m awake in this part of the world at 5:00 am nd looking for easy nd can be made in advance recepies .Came across these mashroom manchurians . Can i make these in advance like today nd serve tommorow evening ??

    Reply
    • khushboo kothari

      September 26, 2016 at 10:06 am

      Just saw this comment Mona , yes you can .. hope it’s not too late.

      Reply
  3. Manju

    July 28, 2016 at 4:16 pm

    What a flavorful and brilliant recipe. My family loved it a lot. They could not believe it was mushroom. Thank you. Keep posting .

    Reply
    • khushboo kothari

      July 29, 2016 at 10:03 am

      thank you for a lovely feedback. Glad you enjoyed!

      Reply
  4. JANANI

    July 14, 2016 at 1:19 pm

    5 stars
    Lovely recipe! amazing shots khushboo! loved them all!:-)

    Reply
    • khushboo kothari

      July 17, 2016 at 6:23 pm

      Thank you Janani :)I am happy you liked them. Love your clicks a lot too.

      Reply
  5. Aish

    July 13, 2016 at 7:08 pm

    Lovely recipe! Saving it.

    Reply
    • khushboo kothari

      July 14, 2016 at 9:20 am

      Thank you.

      Reply

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