Soy manchurian

Oven-baked vegan, soy balls in manchurian sauce, served best with brown rice.

Preparation

1 cup of soy curls

1 cup scallions

1 tsp ground ginger powder

1 tsp curry powder

1 jalapeno

1 red bell pepper

0.25-0.5 cup breadcrumbs

3 tbsp oil

6 cloves garlic

1 tbsp fresh grated ginger

2 tbsp soy sauce

2 tbsp Sriracha

2 tbsp ketchup

2 tsp vinegar

1 tbsp corn starch

2 cups water

salt

sugar

black pepper

Preparation

Rehydrate the soy curls in boiling water. Process in a food processor and move to a separate bowl. Chop the 2/3 of the scallions and the jalapeno in a food processor. Add to the soy curls.

Season with salt, black pepper, ginger, and ground curry powder. Add 1 tbsp vegetable oil.

Add the breadcrumbs and enough water little by little, waiting between additions, so a soft but shapeable mass forms. Form into 1-inch balls and place onto parchment-lined baking sheet.

Bake in a preheated 350F oven, until balls are firm.

Meanwhile, cook brown rice (about 2 cups for four servings).

Prepare the manchurian sauce. Crush garlic and shred fresh ginger. Dice bell pepper and remaining 1/3 of scallions into small pieces.

Mix the corn starch with the water.

Heat the oil and cook the bell pepper pieces on it. Add the ginger and garlic and cook for another 30 seconds. 

Add the remaining ingredients (scallions, soy sauce, vinegar, ketchup, Sriracha) and whisk in the starchy water.

Cook until just thickened. Season with salt, sugar, and black pepper.

Serve balls with rice and sauce!