No fry vegan mushroom manchurian - indo chinese
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5 from 2 votes

No fry vegan mushroom manchurian - indo chinese

No fry mushroom manchurian makes an excellent appetizer - enjoy it guilt free
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: Asian, indo-chinese
Servings: 2 servings
Author: Khushboo


  • 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


  • 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!


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