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Home » Recipes » Vegan Asian Recipes

Published: Jun 21, 2024 by Jim Mee Sha · This post may contain affiliate links · 3 Comments

Soya Chunks Manchurian

Jump to Recipe

Featuring pan-fried soya chunks cooked in a rich and savory gravy, this soya chunks Manchurian is a great meatless dinner! It is packed with flavors, easy to make, and ready in 30 minutes.

A pan of soya chunks manchurian served with spoon with bowl of rice and dish of chopped green onion beside.

Inspired by the popular Indo-Chinese dish - chicken Manchurian, this soya chunk Manchurian will please even meat eaters! It is incredibly flavorful and saucy and goes well with many dishes. I love serving it with rice dishes like chickpea pulao and tofu fried rice.

Jump to:
  • 💚Why you will love this recipe 
  • 🤔What is Manchurian
  • 🧄What you will need 
  • 📃Ingredients notes and substitutions 
  • 🔪How to make
  • ✅Helpful tips
  • 🍚How to serve 
  • ❔Commonly asked questions
  • 🍽More vegan Indian recipes
  • 📖 Recipe

💚Why you will love this recipe 

  • Rich, delicious, and mildly spiced 
  • Versatile and goes well with any dishes
  • Simple to prepare and ready in 30 minutes
  • Healthier and lower in fats - soya chunks are pan-fried instead of fried! 

🤔What is Manchurian

Manchurian is a popular Indian-Chinese fusion cuisine made by chopping and deep frying ingredients such as chicken, cauliflower, and paneer. The fried ingredients are then cooked in a savory and flavorful sauce made from soy sauce, garlic, ginger, and chilies, along with other aromatics and seasonings.

This combination of ingredients results in a sweet and umami dish that is mildly spicy. It is highly versatile and is commonly served as an appetizer or side to accompany rice or noodle dishes.

This vegetarian version of Manchurian is made from soya chunks instead of chicken. Soya chunks, like TVP, are made from defatted soy flour, a byproduct of manufacturing soybean oil. Hence, they are incredibly high in protein, and a 50g serving provides more than 25g of protein. They also have the perfect meaty texture and absorb flavors well!

🧄What you will need 

Ingredients needed like soya chunks, cornstarch, chili powder, and salt.
Ingredients needed like green pepper, cornstarch, red onion, celery, garlic, and ginger.
Seasonings needed like soy sauce, rice vinegar, sugar, sriracha, and ketchup.

📃Ingredients notes and substitutions 

  • Soya chunks - also known as meal maker or nutri nuggets. I recommend getting medium to small-sized chunks like Nutrela’s soya chunks. 
  • Soy sauce - Can be substituted with shoyu or tamari.
  • Dark soy sauce - An optional ingredient that boosts the umami flavors of the sauce.
  • Sugar - Although I am using coconut sugar here, you can use any sweeteners in place. 

🔪How to make

Rehydrated soya chunks in a saucepan filled with water on a folded white checkered teacloth.

Rehydrate soya chunks by simmering them in water for 3-4 minutes. Drain and rinse them in water for 2-3 times, gently squeezing the soya chunks to remove excess water after every rinse.

Seasoned soya chunks on a white plate on a white folded checkered teacloth.

After the final rinse, firmly squeeze out excess moisture from the soya. Add them to a plate along with cornstarch, chili powder, and salt. Toss until everything is well incorporated.

Fried soya chunks in a cast iron skillet on a white folded teacloth.

Heat oil in a skillet, and place soya chunks in one layer. Pan-fry for 2-3 minutes on each side or until golden brown. Set aside.

Cooked onion in a cast iron skillet on a white folded checkered teacloth.

In the same skillet, add onion and saute until translucent.

Cooked onion, ginger, and garlic in a skillet on a white folded teacloth.

Add ginger and garlic next, frying for a minute until fragrant.

Cooked onion, celery, and green bell pepper in a skillet on a white folded teacloth.

Stir in chopped pepper and celery. Fry until veggies are tender, around 2-3 minutes.

Pouring cornstarch slurry into a pan of sauce.

Add broth and seasonings to the skillet and bring the mixture to a boil. Add cornstarch slurry and simmer until sauce is thick and shiny.

A pan of soya chunk manchurian on a white folded teacloth.

Stir in soya chunks and toss until everything is well combined. Top with chopped green onion, and your soya chunks Manchurian is ready to be served!

✅Helpful tips

  • Squeeze out excess moisture from the soya chunks - After boiling and rinsing, gently squeeze the soya chunks to get rid of the water. This allows soya chunks to absorb flavors and crisp up better.
  • Frying soya chunks - Instead of pan-frying, you could deep fry soya chunks in oil instead! Fried soya chunks will be slightly crispier but higher in fats.
  • Switch up the vegetables used - Although this recipe calls for celery and green pepper, you can also add other veggies such as tomatoes, bell peppers of any kind, and carrots.
  • Make it saucier - Increase the amount of broth added by ½ cup or so, adding more cornstarch slurry if needed (for the slurry, simply combine 1 tablespoon of cornstarch with 1 tablespoon of water. Add it gradually until it reaches the desired thickness)
  • Serve immediately - Soya chunks Manchurian is best served within an hour of cooking to preserve the crispiness of the soya chunks. However, leftover Manchurian can be refrigerated for 2-3-days.

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🍚How to serve 

Rice - Simply serve soya chunks Manchurian with steamed rice, or you could make fried rice like my vegetable fried rice or green curry fried rice. 

Noodles - Serve it with stir-fry noodles like teriyaki soba noodles, bami goreng, or shirataki noodles for a lower-carb version. I also love making this tandoori pasta to go with it! 

Other mains and sides - Side dishes like tofu egg rolls, vegetable lumpia, tandoori tofu pair well with this soya Manchurian. You could also cook some curries like Madras curry or Chinese vegetable curry. 

Indian flatbreads - Any kind of flatbreads, be it naan, paratha, or chapati goes really well with this soya chunks Manchurian! 

Soya chunk manchurian served with rice on a plate with chopped green onion and a glass of water beside.

❔Commonly asked questions

Are soya chunks gluten-free?

Soya chunks are naturally gluten-free as they are made from soybeans. However, as cross-contamination may occur during processing, I recommend purchasing a certified gluten-free one, like this Clearspring brand,  if you are intolerant to gluten.

How do I prepare soya chunks before using them?

There are a few ways to rehydrate soya chunks before using them. The quickest method is to boil them in water for a couple of minutes. Alternatively, you can soak them in hot water for 10-15 minutes.

Once they are rehydrated, rinse them in water 4-5 times, then squeeze out excess moisture. Your soya chunks are ready to be cooked!

🍽More vegan Indian recipes

  • A bowl of cabbage manchurian serve with spoon with green onion, water, and rice beside.
    Cabbage Manchurian
  • Tandoori pasta in a pan with chili flakes, chopped parsley, and water beside.
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  • A plate of Manchurian fried rice served with chopsticks with chopped green onion and soy sauce beside.
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📖 Recipe

A pan of soya chunk manchurian served with spoon with green onion, glass of water, and bowl of rice beside.

Soya Chunks Manchurian

Meesha
Featuring pan-fried soya chunks cooked in a rich and savory gravy, this soya chunks Manchurian is a great meatless dinner! It is packed with flavors, easy to make, and ready in 30 minutes.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4 servings
Calories 124 kcal

Ingredients
 
 

For soya chunks

  • 2 cups soya chunks
  • 2 tablespoons cornstarch
  • 1 teaspoon chili powder
  • ½ teaspoon salt

For gravy

  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 medium red onion diced
  • 3 cloves garlic minced
  • 2 teaspoons minced ginger
  • ½ stalk celery finely chopped
  • ¼ green pepper finely chopped
  • 1 cup vegetable broth

Seasonings

  • 1 tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
  • 1 tablespoon ketchup
  • 1-2 teaspoons sriracha
  • 1 teaspoon dark soy sauce
  • 1 teaspoon rice vinegar
  • ½ teaspoon sugar (optional)
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Instructions
 

  • Simmer soya chunks in a pot of water for 3-4 minutes to rehydrate them. Rinse them in water for 2-3 times, squeezing out excess water after every rinse.
    2 cups soya chunks
  • After the final rinse, firmly squeeze out excess moisture from soya chunks. In a plate, add rehydrated soya along with cornstarch, chili powder, and salt. Toss until the cornstarch and seasonings are well distributed.
    2 tablespoons cornstarch, 1 teaspoon chili powder, ½ teaspoon salt
  • Heat up a tablespoon or so of neutral-tasting oil in a cast-iron skillet/non-stick pan over medium high heat. Pan-fry for 2-3 minutes, untouched, before flipping it over and cooking on the other side. Set aside for later use.
  • Mix cornstarch and water together to make your cornstarch slurry. Set aside.
    1 tablespoon water, 1 tablespoon cornstarch
  • Add another ½ tablespoon of oil in the skillet, then saute onion for 2-3 minutes until translucent.
    1 medium red onion
  • Add ginger and garlic, and fry for a minute until fragrant.
    2 teaspoons minced ginger, 3 cloves garlic
  • Then, toss in chopped pepper and celery. Cook for 2-3 minutes, or until veggies have softened.
    ½ stalk celery, ¼ green pepper
  • Pour in broth along with all seasonings. Bring mixture to a simmer, then add cornstarch slurry. Cook for a couple of minutes, or until sauce is thick and shiny.
    1 tablespoon soy sauce, 1 tablespoon ketchup, 1-2 teaspoons sriracha, 1 teaspoon dark soy sauce, 1 teaspoon rice vinegar, ½ teaspoon sugar, 1 cup vegetable broth
  • Add cooked soya chunks back to the pan, and mix until everything is well incorporated. Give it a taste, adding more soy sauce if needed. Garnish with some chopped green onion, and enjoy!

Notes

Helpful tips 
  • Squeeze out excess moisture from the soya chunks - After boiling and rinsing, gently squeeze the soya chunks to get rid of the water. This allows soya chunks to absorb flavors and crisp up better.
  • Frying soya chunks - Instead of pan-frying, you could deep fry soya chunks in oil instead! Fried soya chunks will be slightly crispier but slightly higher in fats.
  • Serve immediately - Soya chunks Manchurian is best served within an hour of cooking to preserve the crispiness of the soya chunks. However, leftover Manchurian can be refrigerated for 2-3-days.

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 124kcalCarbohydrates: 18gProtein: 12gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 938mgPotassium: 114mgFiber: 5gSugar: 6gVitamin A: 345IUVitamin C: 10mgCalcium: 87mgIron: 3mg

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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Comments

    5 from 3 votes (1 rating without comment)

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    Recipe Rating




  1. Camila says

    May 10, 2025 at 6:36 pm

    5 stars
    Delicioso!!!

    Reply
  2. Claire says

    November 24, 2022 at 1:05 am

    5 stars
    Very simple and tasty

    Reply
    • Meesha says

      November 26, 2022 at 9:03 am

      Happy to hear that!

      Reply
A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

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