Gobi Manchurian


Weirdest name ever for a dish, and I initially assumed it translated to “extremely delicious”.

The past few months I was a health coach for another vegan girl who took the same raw food class Jim and I took in the spring.  It really only consisted of us constantly exchanging emails, talking about food, health topics most people don’t comprehend and all things vegan.  She was similar to my style in that she was mostly vegan but had a weakness for cheese.  We culminated our short relationship with vegan brunch at The Red Lentil, which Jim and I had only ate at once before and absolutely LOVED.  They’re completely vegetarian/vegan and about 75% organic, so it’s easy to see why we’re crazy about it.  We both ordered a potato, chickpea and veggie hash with daiya cheese, and it was simply amazing.  Brianna ordered some strange-looking (and sounding) vegan dish to take home to her boyfriend and I asked her about it.  Her boyfriend is a junk food vegetarian but is OBSESSED with this cauliflower Gobi Manchuarian.  She didn’t know the history behind the name either, but just that it was delicious.  I did some research and the “Gobi” is Indian for cauliflower and the “Manchurian” is Chinese for sweet and sour.  And that is a completely accurate description of this unique and yummy meal!


4 cups cauliflower florets, steamed

1 cup chopped onion

3/4 cup green onions

1/4 cup chopped red bell pepper

1/3 cup water

2 tbsp molasses

2 tbsp brown rice vinegar (balsamic is fine too)

2 tbsp ketchup (organic of course)

2 tbsp cloves garlic, minced

5 tbsp olive oil

1 tbsp ginger, minced

1 cayenne pepper, minced

1/2 tsp sea salt

1/4 tsp coriander

1/4 tsp black pepper


1/2 cup whole wheat flour

1/3 cup cornmeal

1 clove garlic, minced

1/2 tsp chopped ginger

1/4 dry mustard

  • Mix together all ingredients for the coating
  • In a frying pan over medium heat, cook 2 tbsp oil with the cayenne pepper and onion for 4 minutes
  • Add bell pepper and cook for 5 more minutes, stirring frequently
  • Add 1/4 green onions, garlic, ginger and cook for another minute
  • Stir in molasses, brown rice vinegar, ketchup, coriander, salt and pepper and stir frequently for 4 more minutes until it makes a thick sauce and then remove from heat
  • In another pan, cook 3 tbsp oil on medium heat
  • Dredge cauliflower florets through coating mix and drop into the oil
  • Cook for about 4 minutes, then rotate them to the other side and cook for a few more minutes until golden brown and the coating mix is absorbed
  • Remove from the pan and mix into the sauce
  • Garnish with remaining green onions

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