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
Sambal2 tbsp
Yellow pepper1 largechopped
Green onion1 bunchchopped

  1. Steam chopped cauliflower for 8 - 10 minutes, until fork tender
  2. Cook quinoa with 2/3 cups water, cool and fluff with fork
  3. Pulse in food processor until finely chopped
  4. Combine cauliflower, quinoa, flax eggs, breadcrumbs and spices in large bowl
  5. Mold into small balls and arrange on a greased plate (should make about 24 balls, keep leftovers in fridge)
  6. Bake at 400 F for 20-25 minutes until golden brown
  7. Combine all sauce ingredients except peppers and onion
  8. Fry pepper for 5 minutes and add onion
  9. Add sauce and cook until it thickens
  10. Finally, add the gobi balls and toss gently to coat
  11. Serve with fried or plain rice