INDOCHINESE cookbook on Kickstarter

My newest cookbook, The Lotus and the Artichoke – INDOCHINESE is my second book to focus on my adventures in India. I’ve been to India 10 times and spent over 2 years on the subcontinent.

This book is dedicated to the delightful, delicious fusion of Indian & Chinese cooking, a tradition which began over 250 years ago. The exact origins are debated, the combinations and creations are often surprising – but the exceptional art and incredible tastes of Indo-Chinese is undeniably legendary!

PRE-ORDER the INDOCHINESE Cookbook & limited rewards on KICKSTARTER!

Indo-Chinese food is loved around the world – primarily by South Asians and  generations of folks that have built thriving communities (and culinary traditions) far beyond the borders India. Restaurants across India (and abroad) cook up bold interpretations of Chinese dishes – and many unique innovations you’d struggle to find in China! Although Indo-Chinese food remains under-represented and relatively unknown in the global mainstream, this is changing rapidly.

Major cities around the world (London, New York, Sydney) have opened dedicated Indo-Chinese restaurants. Others are expanding menus as love for the cuisine grows and culinary horizons expand.

Most restaurants in India feature several classic Indo-Chinese dishes, such as Vegetable ManchurianGobi 65Hakka Noodles, and Sezchuan Fried Rice. ‘Chinese restaurants in India generally serve food adapted to Indian flavors and palates, including spices and ingredients more common to South Asian cuisine.

In recent decades, cooks – as well as foodies and families – in India have gradually focused more on origins and ‘authenticity’. Many hotel and restaurant kitchens now proudly employ chefs specially trained in the art of Indo-Chinese cuisine.

You probably already know that India is a paradise for vegetable lovers & spice addicts. Indo-Chinese is an exciting side journey into a world of bombastic soups, noodles, rice dishes, dumplings, pancakes – and so much more!

Chinese dishes… as interpreted in India!
Chinese dishes… as interpreted in India!

Like many backpackers exploring India, my first taste of Indo-Chinese was while traveling the subcontinent – hungry for new flavors and culinary adventures. Over the last two decades, I’ve been fortunate to return many times to immerse myself in the culture, learn and explore incredible flavors and traditions, and build impactful, inspiring connections with the locals and other travelers.

I’ve eaten my way from Delhi to DarjeelingMumbai to MysoreKolkata to KeralaBangalore to BodhgayaLeh to LucknowRishikesh to VaranasiHyderabad to HampiGoa to GowahatiPune to Pondicherry, through the Himalayas, along the Tibetan and Nepalese borders, and in every corner and state of the subcontinent.

I’ve spent countless hours in homes and restaurants devouring this deliciousness. I’ve dined at street food carts all over India and enjoyed eateries across Asia, Europe, and the Americas. Now I’m recreating these wonders at my studio in Berlin. I am nearly finished with this mouth-watering collection and loving tribute to Indochinese cooking. And I can’t wait to share it with you!

The Lotus and the Artichoke – INDOCHINESE

  •  My newest cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide
  •  128 pages with 50+ original recipes and over 60 full-page color photos 
  • Personal storiesart, and recipes inspired by my adventures in 54 countries 
  • Created for cooks of all levels, from beginner to advanced
  • Recipes use easy-to-find ingredients 
  •  Easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds
  • Available in ENGLISH… und auch auf DEUTSCH 

PRE-ORDER the INDOCHINESE Cookbook & limited rewards on KICKSTARTER!

Manchow Soup – with cabbage, carrots, peppers & fried noodles
Gobi 65 – spicy batter-fried cauliflower
Dim Sum – steamed vegetable dumplings
Hot & Sour Soup – with cabbage & carrots
Hara Pyaz Paratha – grilled flatbreads with spring onion greens
Green Chilli Garlic Noodles – stir-fried noodles with green peppers & chillies
Vegetable Hakka Noodles – stir-fried noodles with cabbage, carrots & peppers
Sezchuan Noodles – stir-fried noodles with red peppers & pineapple

Recipes in The Lotus and the Artichoke – INDOCHINESE: 

Soups & Starters:

  • Manchow Soup – with cabbage, carrots, peppers & fried noodles 
  • Sweet Corn Soup – creamy soup with fresh corn 
  • Hot & Sour Soup – with cabbage & carrots 
  • Wonton Soup – with vegetable dumplings 
  • Talumein Soup – vegetable noodle soup 
  • Dim Sum – steamed dumplings with vegetables 
  • Spring Rolls – fried vegetable rolls 
  • Hara Pyaz Paratha – grilled flatbreads with spring onion greens 
  • ‘Chicken’ Lollipop – spicy batter-fried seitan 
  • Gobi 65 – spicy batter-fried cauliflower 
  • Chilli Potatoes – spicy batter-fried potatoes 
  • Veg Crispy – batter-fried vegetables 
  • Cucumber Chilli Pickles

Main Dishes:

  • Vegetable Manchurian – vegetable dumplings in brown sauce 
  • Gobi Manchurian – batter-fried cauliflower in brown sauce 
  • Mushroom Manchurian – batter-fried mushrooms in brown sauce 
  • Baby Corn Manchurian – batter-fried baby corn in sweet & sour sauce 
  • Chilli Paneer – batter-fried tofu cubes in spicy tomato sauce 
  • Chilli Chicken – batter-fried seitan in spicy tomato sauce 
  • 5 Spice Tofu – stir-fried tofu cubes with spring onions & bean sprouts 
  • Black Bean Tofu – stir-fried tofu cubes in black bean sauce 
  • Garlic Gobi Gajur – cauliflower & carrots in lemon ginger garlic sauce 
  • Garlic Broccoli – with carrots in brown gravy 
  • Saiwoo Vegetables – batter-fried vegetables in sweet soy sauce 
  • Sezchuan Capsicum – spicy red & green peppers & onions 
  • Sesame Saag – sautéed spinach in sesame ginger sauce 
  • Beijing Bindi – okra in hoisin sauce 
  • Beijing Brinjal – eggplant (aubergine) in brown garlic sauce 
  • Chop Suey Pav Bhaji – sweet & sour vegetables & fresh buns 
  • Sezchuan Noodles – stir-fried noodles with red peppers & pineapple 
  • Hakka Noodles – stir-fried noodles with cabbage, carrots & peppers 
  • Green Chilli Garlic Noodles – stir-fried noodles with green peppers & chillies 
  • Vegetable Fried Rice – with cabbage, carrots & peas 
  • Pineapple Fried Rice – with pineapple & cashews 
  • Sezchuan Fried Rice – with cabbage, red peppers & tomatoes 
  • Mushroom Fried Rice – with cabbage  & spring onions 
  • Paneer Fried Rice – with batter-fried tofu cubes & spring onions 


  • Banana Bhaji – batter-fried bananas 
  • Toffee Apples – batter-fried apples in syrup with sesame seeds 
  • Darsaan – crispy, fried noodles with syrup & ice cream 
  • Vanilla Ice Cream
  • Sesame Ice Cream
  • Mango Ice Cream


  • 5 spice seasoning
  • Hot Chilli Oil
  • Green Garlic Chutney
  • Sezchuan Chutney
  • Sweet Chilli Tomato Chutney
Chilli Potatoes – spicy batter-fried potatoes
Gobi Manchurian – batter-fried cauliflower in spicy tomato sauce
Garlic Broccoli – with carrots in brown sauce
Gobi Gajar – cauliflower & carrots in lemon ginger garlic sauce
Mushroom Manchurian – batter-fried mushrooms in brown sauce
Chilli Chicken – batter-fried seitan in spicy tomato sauce
Chilli Paneer – batter-fried tofu cubes in spicy tomato sauce
Vegetable Manchurian – fried dumplings in brown sauce
Pineapple Fried Rice – with cabbage & cashews
Toffee Apples – batter-fried apples in syrup

PRE-ORDER the INDOCHINESE Cookbook & limited rewards on KICKSTARTER!

Chilli Tofu Paneer

Chilli Tofu Paneer

Chilli Tofu Paneer (or Chilli Tofu) is another of my absolute favorite Indo-Chinese dishes, and one that I look for all the time in India. Most recently I was eating Chilly Tofu (as it was written on the menu) just about every day during an extended visit to Rishikesh — a few years back on my last tour of North India. There were two fantastic restaurants there that I ate at all the time, and this dish and Vegetable Manchurian were my go-to lunch or dinner. (Pretty sure I even had it for breakfast a few times, too!)

I’ve tried this dish all over the subcontinent, and it’s something I used to cook at home when I lived in Amravati, too. I still cook it regularly here in Berlin – and I’ve made it more than a few times for dinner parties and other events. Other unforgettable culinary experiences with Chilli Tofu were at a temple restaurant in Sri Lanka (they also made a spicy Chilli Kottu with sliced roti instead of tofu or paneer), at the legendary Hasty Tasty in Darjeeling, and from some grubby, but wonderful eatery in “downtown” Varkala.

This recipe is one that I’ve upgraded and improved for the new edition of my WORLD cookbook. The recipe first appeared in my original The Lotus and the Artichoke – Vegan Recipes from World Adventures cookbook back in 2012 (And in German in 2013).

Obviously you can swap out the vegetables and use broccoli or cauliflower, for example, instead of red and green peppers. Another fun variation is to swap in chopped potatoes for the tofu pieces, effectively making Chilli Potatoes, another Indo-Chinese dish you might find on the “Chinese” pages of many restaurant menus in India.

If you’re feeling bold… double the spices and use twice as much chopped garlic, ginger, and green chilies. You’ll want to tweak the salt, sugar, and lemon/lime juice amounts, too.

Chilli Tofu-Paneer goes great with some steamed rice, or you can eat it with flatbreads like naan and chapati/roti. Roll it up and make a wrap and it’s almost like a Kati Roll!

Chilli Tofu Paneer

Indo-Chinese sweet & sour tofu 

serves 2 / time 45 min

Recipe from The Lotus and the Artichoke – WORLD 2.0

(Rezept auf Deutsch unten)

tofu paneer:

  • 7 oz (200 g) tofu
  • 2 Tbs lemon juice
  • 1 Tbs soy sauce
  • 2 Tbs nutritional yeast flakes or chickpea flour (besan)
  • 2 Tbs corn starch
  • 2–3 Tbs coconut oil or vegetable oil
  1. Cut tofu in slabs and wrap in a dish towel. Weight with a cutting board for 15–20 min to remove excess moisture. Unwrap and cut into triangles or cubes
  2. Combine lemon juice, soy sauce, nutritional yeast flakes (or chickpea flour), and corn starch in bowl. 
    Add tofu cubes, mix well, coat all pieces.
  3. Heat oil in a small frying pan on medium high. Fry battered cubes in batches until evenly golden brown, turning regularly, 4–6 min. Remove, drain, set aside.

vegetables & sauce:

  • 2 medium (150 g) tomatoes chopped
  • 1/2 medium (90 g) red pepper chopped
  • 1/2 medium (80 g) green pepper chopped
  • 2/3 cup (100 g) fresh pineapple chopped
  • 1 medium (120 g) onion chopped
  • 2 cloves garlic finely chopped
  • 1 in (3 cm) fresh ginger finely chopped
  • 1–2 green chilies seeded, sliced
  • 2–3 spring onions chopped, for garnish
  • 2 Tbs vegetable oil
  • 1/2 tsp black mustard seeds
  • 1 tsp coriander ground
  • 1/2 tsp black pepper ground
  • 1 tsp paprika ground
  • 1/4 tsp turmeric ground
  • 1 Tbs lemon juice or 2 tsp rice vinegar
  • 1 Tbs sugar
  • 1/2 cup (120 ml) water
  • 1 Tbs soy sauce
  • 1 Tbs corn starch
  • 1/2 tsp salt
  1. Heat oil in a large pan or wok on medium high heat. Add mustard seeds. After they start to pop
    (20–30 sec), add chopped onion, garlic, ginger, green chilies, ground black pepper, coriander,
    paprika, and turmeric. Fry while stirring until richly aromatic, 2–3 min.
  2. Add chopped tomatoes, red and green peppers, pineapple, lemon juice (or rice vinegar), and sugar.
    Stir-fry on medium heat until tomatoes fall apart and peppers and pineapple are scorched, 4–6 min.
  3. Whisk water and soy sauce with corn starch in a bowl. Gradually pour mixture into sizzling vegetables while stirring. Stir in salt and cook, stirring constantly, until sauce thickens, 2–3 min.
  4. Stir in fried tofu cubes and coat them with sauce. Simmer on low heat, stirring regularly, another 2–3 min.
  5. Garnish with chopped spring onions and serve with rice.


Vedic: Replace chopped onion and garlic with 1/4 tsp asafoetida (hing) and 1/2 tsp Garam Masala, followed by another chopped small tomato along with red and green peppers.

The Lotus and the Artichoke - WORLD 2.0 Vegan Cookbook cover
Chilli Tofu Paneer

Chili Tofu Paneer

Indochinesischer pikanter süßsaurer Tofu 

2 Portionen / Dauer 45 Min.

Rezept aus The Lotus and the Artichoke – WORLD 2.0


  • 200 g Tofu
  • 2 EL Zitronensaft
  • 1 EL Sojasoße
  • 2 EL Hefeflocken oder Kichererbsenmehl (Besan)
  • 2 EL Speisestärke
  • 2–3 EL Kokos- oder Pflanzenöl
  1. Tofu in dicke Scheiben schneiden, in ein sauberes Geschirrtuch wickeln und 15 bis 20 Min. mit einem Schneidebrett beschweren, um überschüssige Flüssigkeit herauszupressen. Auswickeln und in Dreiecke
    oder Würfel schneiden.
  2. Zitronensaft, Sojasoße, Hefeflocken oder Kichererbsenmehl und Stärke in einer Rührschüssel verrühren. Tofuwürfel hinzufügen und mit der Mischung überziehen.
  3. Öl in einer kleinen Pfanne auf mittlerer Flamme erhitzen. Mit Teig überzogene Würfel in mehreren Durchgängen 4 bis 6 Min. gleichmäßig goldbraun braten, dabei regelmäßig wenden.
    Aus der Pfanne nehmen, abtropfen lassen und beiseite stellen.

Gemüse & Soße:

  • 2 mittelgroße (150 g) Tomaten gehackt
  • 1/2 mittelgroße (90 g) rote Paprika gehackt
  • 1/2 mittelgroße (80 g) grüne Paprika gehackt
  • 100 g frische Ananas gehackt
  • 1 mittelgroße (120 g) Zwiebel gehackt
  • 2 Knoblauchzehen fein gehackt
  • 3 cm frischer Ingwer fein gehackt
  • 1–2 grüne Chilischoten geschnitten
  • 2–3 Frühlingszwiebeln gehackt, zum Garnieren
  • 2 EL Pflanzenöl
  • 1/2 TL schwarze Senfsamen
  • 1 TL Koriander gemahlen
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1 TL Paprikapulver
  • 1/4 TL Kurkuma gemahlen
  • 1 EL Zitronensaft oder 2 TL Reisessig
  • 1 EL Zucker
  • 1/2 Tasse (120 ml) Wasser
  • 1 EL Sojasoße
  • 1 EL Speisestärke
  • 1/2 TL Salz
  1. Öl in einer großen Pfanne oder einem Wok auf mittlerer Flamme erhitzen. Senfsamen hineingeben.
    Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Knoblauch, Ingwer, grüne Chilischoten, schwarzen Pfeffer, Koriander, Paprikapulver und Kurkuma hinzufügen und 2 bis 3 Min. unter Rühren anbraten,
    bis es aromatisch duftet.
  2. Tomaten, rote und grüne Paprika, Ananas, Zitronensaft oder Reisessig und Zucker einrühren.
    4 bis 6 Min. braten, bis die Tomaten zerfallen und die Paprika und Ananas angeschmort sind.
  3. Wasser, Sojasoße und Speisestärke in einer Schüssel verrühren. Flüssigkeit nach und nach unter das Gemüse rühren. Salz zugeben und 2 bis 3 Min. unter ständigem Rühren weiterköcheln, bis die Soße eindickt.
  4. Tofuwürfel zum Gemüse geben und mit der Soße überziehen. Auf niedriger Flamme 2 bis 3 weitere Min. unter Rühren köcheln.
  5. Mit Frühlingszwiebelringen garnieren und mit Reis servieren.


Vedisch: Zwiebel und Knoblauch mit 1/4 TL Asafoetida (Asant) und 1/2 TL Garam Masala ersetzen.
Zusätzlich dazu 1 weitere kleine gehackte Tomate mit der grünen und roten Paprika zugeben.

The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch

Vegetable Manchurian

Vegetable Manchurian

There are a myriad of cuisines across the Indian subcontinent, and thousands of amazing meals to experience in every corner of India. One of my most favorite of the international culinary hybrids is the wonder that is Indochinese. It’s actually pretty hard to find this unique cuisine outside of India, so a long time ago I took to making it myself in my kitchen – especially for guests. It’s a delicious, nostalgic and fun adventure every time.

In India, Indochinese food usually just known as Chinese – but anyone who’s been to China will quickly recognize stark differences from the food found over the northern border: Indochinese often incorporates many classic Indian flavors (particularly cumin, coriander, and even curry leaves), different ingredients – of course regularly honoring more common indigenous vegetables, and has a host of its own creations which don’t really exist in the source cuisine. Sort of like how American-Chinese food is quite different than actual Chinese food, and in the United States (and elsewhere) there are many “classic” Chinese dishes which are, in fact, original hybrid creations.

I’ve always found this intersection and exchange of different culinary traditions fascinating. In India, many times you go out for Chinese to have something other than typical Indian cuisine. Many Indian restaurants specialize in Chinese food – some entirely, and many with a dedicated page of the menu featuring Chinese dishes.

What’s cool about Vegetable Manchurian is that in many ways it’s more Indian than Chinese, and lends itself really well as an appetizer. Many places will ask you if you want it “dry” or “with gravy”. I always order Veg Manchurian “dry” – which, somewhat contrary to the name, just means with less (but not without) sauce. You can serve it first and follow up with Indochinese noodle or rice dishes, or dig right into more classic Indian fare.

Personally I love serving it with Indochinese Chili Tofu-Paneer and steamed basmati rice, or even jeera (cumin) rice. That’s a combo that I often got when traveling and living in India – especially at some of the amazing vegetarian restaurants I frequented – like Kalpavruksh and Grace Inn – in Amravati, Maharashtra.\

Talking with their cooks, as well as with friends of mine who started a vegetarian Chinese restaurant in town provided me with lots of valuable inspirations and ideas for this recipe, and many others in my WORLD 2.0 and INDIA cookbooks.

Vegetable Manchurian
Indo-Chinese dumplings

serves 2 to 3 / time 45 min

recipe from The Lotus and the Artichoke – WORLD 2.0
(Rezept auf Deutsch unten)


  • 1 1/2 cups (160 g) cabbage shredded / chopped
  • 1 large (120 g) carrot grated
  • 2/3 cup (90 g) flour (all-purpose / type 550)
  • 2 Tbs corn starch
  • 1/4 tsp turmeric ground
  • 1/2 tsp ajwain or dried thyme
  • 1/2 tsp salt
  • 1/4 cup (60 ml) water
  • vegetable oil for frying
  1. Toss shredded cabbage and grated carrot in a mixing bowl with flour, corn starch, ground turmeric, ajwain (or thyme), and salt.
  2. Gradually add water and combine well to form a sticky, clumpy batter.
  3. Heat 1–2 in (3–5 cm) oil in a small pot on medium high heat. The oil is hot enough when a small bit of batter sizzles and rises to the surface immediately.
  4. Form batter into walnut-sized pieces with damp hands. (If batter is too wet, mix in some more corn starch.
    If it’s too dry and pieces fall apart, add slightly more water.) Drop 5 to 6 pieces into hot oil quickly, but carefully. Do not crowd the oil. Fry, turning regularly, until dark golden brown, 4–6 minutes.
  5. Drain and transfer fried dumplings with a slotted spoon to a plate as they finish. Fry another batch or two of dumplings until batter is done.


  • 1/2 cup (55 g) cabbage chopped
  • 2 medium (160 g) tomatoes chopped
  • 1 medium (90 g) red onion chopped
  • 1–2 cloves garlic finely chopped
  • 1 in (3 cm) fresh ginger finely chopped
  • 1 green chili chopped optional
  • 2–3 spring onions chopped, for garnish
  • 1 Tbs vegetable oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp coriander ground
  • 1/2 tsp black pepper ground
  • 1/4 cup (60 ml) soy sauce
  • 1 Tbs lemon juice or 2 tsp rice vinegar
  • 1 1/4 cup (300 ml) water
  • 1 Tbs corn starch
  • 1 Tbs sugar
  1. Heat oil in a medium sauce pan on medium heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped onion, garlic, ginger, green chili (if using), ground coriander, and black pepper.
    Fry, stirring constantly, until richly aromatic, 2–3 min.
  2. Stir in chopped cabbage and tomatoes. Continue to stir fry until tomatoes fall apart, 3–5 minutes.
  3. Whisk soy sauce, lemon juice (or rice vinegar), and water with corn starch and sugar.
    Gradually stir into sizzling vegetables. Bring to simmer. Reduce heat to low. Cook until thickened, 2–3 min.
  4. Add fried dumplings to thickened, simmering sauce. Mix gently to cover all pieces. Continue to simmer
    on low heat, partially covered, another 2–3 min. Remove from heat.
  5. Garnish with chopped spring onions. Serve as an appetizer or with steamed rice.
The Lotus and the Artichoke - WORLD 2.0 Vegan Cookbook cover
Vegetable Manchurian

Vegetable Manchurian
Indochinesische würzige Gemüebällchen

2 bis 3 Portionen / Dauer 45 Min.

Rezept aus The Lotus and the Artichoke – WORLD 2.0


  • 1 1/2 Tassen (160 g) Weißkohl geraspelt
  • 1 große (120 g) Möhre geraspelt
  • 2/3 Tasse (90 g) Mehl (Type 550)
  • 2 EL Speisestärke
  • 1/4 TL Kurkuma gemahlen
  • 1/2 TL Ajowan oder getrockneter Thymian
  • 1/2 TL Salz
  • 1/4 Tasse (60 ml) Wasser
  • Pflanzenöl zum Frittieren
  1. Weißkohl, Möhre, Mehl, Stärke, Kurkuma, Ajowan oder Thymian und Salz in einer großen Schüssel
    gut vermischen.
  2. Nach und nach Wasser hinzufügen und zu einem klebrigen, teils klumpigen Teig rühren.
  3. Öl 3 bis 5 cm hoch in einen kleinen Topf geben und auf mittlerer Flamme erhitzen. Wenn ein kleiner Tropfen Teig sofort brutzelnd an die Oberfläche steigt, hat das Öl die richtige Temperatur.
  4. Teig mit feuchten Händen zu walnussgroßen Bällchen formen. Ist der Teig zu feucht, mehr Stärke, ist er
    zu trocken und bröselig, etwas mehr Wasser unterrühren. 5 bis 6 Bällchen ins heiße Öl gleiten lassen.
    Topf nicht überladen. Bällchen 4 bis 6 Min. unter regelmäßigem Wenden ringsum goldbraun frittieren.
  5. Mit einem Schaumlöffel herausheben, abtropfen lassen und auf einen Teller legen.
    Restliche Bällchen zubereiten.


  • 1/2 Tasse (55 g) Weißkohl gehackt
  • 2 mittelgroße (160 g) Tomaten gehackt
  • 1 mittelgroße (90 g) rote Zwiebel gehackt
  • 1 bis 2 Knoblauchzehen fein gehackt
  • 3 cm frischer Ingwer fein gehackt
  • 1 grüne Chilischote gehackt wenn gewünscht
  • 2–3 Frühlingszwiebeln gehackt, zum Garnieren
  • 1 EL Pflanzenöl
  • 1/2 TL schwarze Senfsamen
  • 1/2 TL Koriander gemahlen
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1/4 Tasse (60 ml) Sojasoße
  • 1 EL Zitronensaft oder 2 TL Reisessig
  • 1 1/4 Tasse (300 ml) Wasser
  • 1 EL Speisestärke
  • 1 EL Zucker
  1. Öl in einem mittelgroßen Stieltopf auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Knoblauch, Ingwer, grüne Chilischote (falls verwendet), Koriander und schwarzen Pfeffer hineingeben. 2 bis 3 Min. unter Rühren anschwitzen, bis es aromatisch duftet.
  2. Weißkohl und Tomaten einrühren. 3 bis 5 Min. schmoren, bis die Tomaten zerfallen.
  3. Sojasoße, Zitronensaft oder Reisessig und Wasser mit Stärke und Zucker verrühren. Nach und nach
    ins köchelnde Gemüse einrühren und zum Köcheln bringen. Flamme niedrig stellen und 2 bis 3 Min. köcheln, bis die Soße eindickt.
  4. Frittierte Bällchen in die köchelnde Soße geben und vorsichtig darin wenden. 2 bis 3 weitere Min.
    halb abgedeckt auf niedriger Flamme köcheln. Vom Herd nehmen.
  5. Mit gehackten Frühlingszwiebeln garnieren. Als Vorspeise oder Hauptgericht mit Reis servieren.
The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch