Gobi Manchurian

Serves: 4 
Cauliflower1 mediumchopped
Quinoa1/3 cupcook well and cool
Breadcrumbs1 cupTJ's
Flax powder3 tbsp 9 tbsp water
Garlic powder1 tsp
Salt1 tsp
Onion powder3/4 tsp
Black pepper3/4 tsp
Stock2 cups
Water1 cup
Soy sauce4 tbsp
Vinegar2 tbsp
Hoisin sauce2 tbsp
Corn starch4 tbsp
Sambal olek2 tbsp
Yellow pepper1 largechopped
Green onion1 bunchchopped
  • Cook quinoa with 2/3 cups water, cool and fluff with fork
  • Pulse cauliflower in food processor until finely chopped
  • Steam chopped cauliflower for 8 - 10 minutes, until fork tender
  • Combine cauliflower, quinoa, flax eggs, breadcrumbs and spices in large bowl
  • Mold into small balls and arrange on a greased plate (should make about 24 balls, keep leftovers in fridge)
  • Bake at 400 F for 20-25 minutes until golden brown
  • Combine all sauce ingredients except peppers and onion
  • Fry pepper for 5 minutes and add onion
  • Add sauce and cook until it thickens
  • Finally, add the balls and toss gently to coat
  • Serve with fried or plain rice
Use Ikea veggie balls instead of quicker veg manchurian.