Gobi Manchurian Tacos

I’m a big fan of cauliflower. And tacos. And Indochinese flavors. So, I figured I’d combine them all and come up with this recipe for gobi manchurian tacos! Gobi manchurian is a classic Indochinese dish consisting of battered cauliflower in a spicy sauce. I bake my cauliflower and it’s just as good! I really like the combination of flavors in this dish, so I hope you’ll try it! If you post to Instagram, use #plantbasedartist. I’d love to see your creations! 🙂

ingredients

1/2 cup chickpea flour (you can find this for a LOT cheaper at Indian grocery stores labeled as besan)

1/2 cup water (see note in method)

1/2 teaspoon salt

1 small/medium cauliflower cut into bite-sized florets

2 teaspoons grated ginger

1/2 teaspoon ground cumin

1 tablespoon ketchup

1 tablespoon low sodium soy sauce

2 teaspoons lemon juice

2 teaspoons sambal chili paste

2 teaspoons agave (or sweetener of choice)

1 teaspoon toasted sesame oil

2 teaspoons corn starch

1/4 cup water

salt and pepper to taste

minced red chilies to taste (use red bell pepper for a milder version)

corn tortillas

desired taco toppings

method

Preheat your oven to 425F. Place the chickpea flour and salt in a large bowl and whisk in the water slowly. (note: you likely will not need the full 1/2 cup of water, so whisk and check the consistency as you add water. you’ll want it to be like a relatively loose pancake batter but not too watery in order to properly coat the cauliflower. you may also need to adjust the amount of batter depending on how much cauliflower you’re using.)

When the batter is ready, add your cauliflower florets and toss until the pieces are well coated in batter. Place the pieces one at a time onto a parchment lined baking sheet. I’ve tried this without parchment, and I found the pieces to stick (and the batter to separate from the cauliflower) despite greasing the pan. Bake the cauliflower for about 15 minutes. Remove the pan from the oven and turn over the cauliflower pieces. If desired, you can brush the pieces with a bit of oil for a crispier result. Place the pan back in the oven and continue to cook for an additional 10 minutes or until the cauliflower is golden brown in color.

While the cauliflower is baking, prepare the sauce by whisking together the ginger, cumin, ketchup, soy sauce, rice vinegar, sambal, agave, sesame oil, salt/pepper, red chilies, corn starch, and water in a sauce pan. Heat the sauce and continue whisking at low/medium heat until thick. Adjust the amount of water as necessary.

Allow the cauliflower to cool slightly, then toss together with sauce. Fill heated corn tortillas with the cauliflower, top with veggies of your choice, and enjoy!

 

 

 

 

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