Soya Veg Manchurian

Soya Veg Manchurian is a brilliant lip smacking Indo-Chinese dish, that can be enjoyed over the weekend or served in parties. 

In this recipe, a mixture of crunchy vegetables and soya granules are shaped into the balls and prepared in appam or paniyaram pan instead of deep frying, then tossed in a delicious Indo-Chinese sauce. This Soya veg Manchurian recipe is vegan, healthier version of traditional veg Manchurian and equally delicious. 

Many vegetarian Indo Chinese recipe has stayed in my kitchen past few years, we often prepare when we crave for something else than usual Indian affair.
Soya is a great addition to this dish because for us as vegetarians, we can get all our 9 essential amino acids as soya is a complete protein!


One might get stressed out for handling so many vegetables, chopping them or shredding them finding it as chor, and don't want to spend the whole afternoon in the kitchen, please don't, just use your food processor, in less than an hour this amazing meal you can bring on the dining table from your very own kitchen. By adding soya granules into this dish, made this dish protein rich and totally skipped frying..can you believe, I know you won't but trust me you can make this dish without frying the Veg balls. Almost any kofta recipes, needs frying I do skip and I make my koftas in a paniyaram pan. So what about taste? Let me assure you there is not a fraction of a difference in taste or texture, actually, both times when we made this, the pan was wiped clean everyone found it so yummy!

Just dig into this most popular indo chinese delight, and enjoy healthy and flavourful dish !

Indo-Chinese recipe, Veg Manchurian, Soya and veg Manchurian recipe
Yield: 4 servings

Soya Veg Manchurian

Soya Veg Manchurian is a brilliant lip smacking Indo-Chinese dish, that can be enjoyed over the weekend or served in parties.
prep time: 25 Mcook time: 30 Mtotal time: 55 M


To make Soya Veg Balls
  • 200 g soya granules
  • 150 g white cabbage
  • 150 g cauliflower florets
  • 3-4 medium carrots
  • 2-3 spring onions
  • 1 big green capsicum
  • 100 g green beans
  • 4-5 green chillies
  • 2 tbsp chopped ginger
  • 4-5 cloves garlic
  • 5-6 tbsp. wholemeal plain flour or plain flour
  • 3-4 tbsp. corn starch
  • salt to taste
  • Pinch of freshly ground black pepper powder
To make Indo-Chinese Manchurian Sauce
  • 2 big red onions
  • 4-5 garlic cloves
  • 2" fresh root ginger
  • 3-4 green chillies
  • 5-6 tbsp. white parts of spring onion
  • 3 tbsp dark soy sauce
  • 3 tbsp chilli sauce
  • 2 tbsp tomato ketchup
  • 2 tbsp sweet chilli sauce
  • 4 tbsp sesame oil
  • Salt to taste
  • 1-2 tsp red chilli powder
  • 1 tbsp. cumin and coriander powder
  • 1 tsp. black pepper powder
  • 3 tbsp. corn starch + 1/4 cup water mixed
  • 1 vegetable stock cube diluted in 250 ml water + saved water from the soya and vegetables.
  • 3-4 tbsp. spring onion green part for garnishing.
  • 2-3 tbsp. vinegar


How to make soya veg balls
  1. Wash soya granules with the water, discard the water.
  2. Place in a pressure cooker with 200-250 ml water and let it cook till 3 whistles.
  3. Transfer the cooked soya granules and strain the water. Do not discard the water.
  4. Let it cool completely and once again squeeze as much water you can.
  5. Now was and pat dry all the vegetables.
  6. Roughly chop them.
  7. Place them into vegetable chopper or food processor with onion, chillies, garlic and ginger and mince them. Do not make puree, but the same size as soya granules.
  8. Transfer into another bowl and again squeeze as much water you can. Do not discard the water.
  9. Now add minced vegetable into another bowl, add both flours and salt and pepper.
  10. Mix everything gently and form a dough and shape this dough into small balls.
  11. Heat paniyaram pan, add few drops of oil into each cavity ( whole ) and put balls into each hole.
  12. Keep the heat low to medium, keep turning them and a very close eye on them.
  13. Cook them for 6-8 minutes till nice and golden brown and crispy.
  14. Leave it aside for later use.
How to make Indo-Chinese Manchurian sauce?
  1. Once again use a food processor to chop onion, garlic, ginger and chillies.
  2. Mix soy, red chilli, sweet chilli sauce and ketchup in a bowl.
  3. Heat the oil in a wok or kadai, add chopped onion mixture.
  4. saute for a few minutes, and add white parts of spring onion.
  5. Add the red chilli powder, cumin and coriander powder and immediately add soy sauce mix.
  6. Stir this mixture for few minutes and add vegetable stock.
  7. Simmer this mixture for 2-3 minutes, or starts to bubble on the sides add cornstarch mix.
  8. Keep stirring and mixing and cook for 4-5 minutes, if mixtures get thicken add hot water.
  9. Now add salt and black pepper powder.
  10. Keep stirring add vinegar and switch off the heat.
  11. Add soya and veg balls and keep them in for 2 minutes.
  12. Garnish with the spring onion greens and serve immediately with fried rice or noodles.


These balls can be freeze and use the later date.
The sauce can be prepared earlier and store it in a refrigerator for later use.
Created using The Recipes Generator

Thank you for stopping by and reading this post :)


  1. I love this Manchurian.. I have tasted recently :-) really nice

  2. Beautifully captured. Love this appe pan version. The pictures are simply gorgeous and makes me want to grab the plate off the screen.

    1. Thanks Piyali. We just love this recipe :)

  3. Loved the manchurian... Your write up bought tears in my eyes as missing my parents badly since morning. Beautiful photography...

  4. Omg, while reading your intro i couldnt stop myself crying as i went through almost like yours before 24years, when i left India with my hubby i was very young,obviously i looked upon for fone calls and letter from my parents as much as you have written. Life seems very easy now with those gadgets and internet.

    Soya veg manchurian rocks, and am in love with this low fat version.

  5. This is such a brilliant idea and the manchurian balls look so good!

  6. That's a good way to make the Manchurian, loved it totally. I will try this version.

    1. Thanks Jaya, I hope you like my version too :)

  7. Jagruti, its hard when we leave our parents home and its even more difficult when our kids leave the nest. However life has to go on and we wait patiently to be together again to enjoy and cherish precious moments. I like the idea of adding soya granules to hold everything together. I've tried making veg Manchurian but haven't perfected the recipe as yet... either they crumble, become too oily or too hard.

    1. You are so right mayuri, In hindi they say 'Duniya Ka Dastur Hai' :) I only make veg manchurian this way.

  8. Jagruti leaving your parents is difficult time. And when childrenleave to study its more difficult. I now appreciate what my parents went through. Thanks for making me aware I am not alone feeling like this.
    Love the recipe will love to try it

  9. That is such a heart touching letter from your mom Jagruthi. You are right that we don't always think how much our parents miss us -- I guess we take that fact for granted :-( You are so lucky to have a such amazing cook as your daughter -- you trained her well :-) Soy manchurian look amazing -- will have to try these soon. Pinned!!

  10. We never take our parents for granted until we are parents, I learned it when I became mom. Love Soy manchurian balls and the pictures makes it more tempting.

  11. Oops I meant we take them for granted.

  12. I understand what a parent goes through. Very touching letter. These balls look very appetising. Lovely pics as usual!!


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