Vegan Cheburek
Satisfy your cravings for a crispy, savory indulgence with this irresistible Vegan Cheburek recipe, a plant-based twist on the beloved Eastern European street food. Featuring a golden, flaky homemade dough stuffed with a flavorful mushroom, onion, and garlic filling, this recipe achieves a perfect balance of umami richness thanks to a touch of soy sauce and melted vegan cheese. Fresh parsley adds a burst of herby zest, and the chebureks are fried to crispy perfection, creating a delightful crunch in every bite. Ideal for sharing, these vegan chebureks make a fantastic appetizer, snack, or light meal for anyone seeking a cruelty-free, comforting culinary experience. Whether you're vegan or just exploring new flavors, this easy-to-follow recipe guarantees a delicious adventure.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 milliliters Water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 200 grams Mushrooms
- 1 medium Onion
- 2 units Garlic cloves
- 2 tablespoons Soy sauce
- 0.5 teaspoon Black pepper
- 50 grams Vegan cheese
- 2 tablespoons Parsley
- 500 milliliters Cooking oil
Instructions
In a large mixing bowl, combine the flour and salt. Gradually add the water and olive oil, and mix until you form a soft dough. Knead for about 5 minutes until smooth. Cover and let the dough rest for 30 minutes.
While the dough is resting, finely chop the mushrooms, onion, and garlic. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onions and garlic, and sauté until translucent, about 3 minutes.
Add the chopped mushrooms to the pan and cook for another 5 minutes, stirring occasionally, until the mushrooms are soft and any water has evaporated.
Add the soy sauce and black pepper, stirring well to combine. Cook for another 2 minutes, then remove the mixture from the heat and allow it to cool slightly.
Mix the cooled mushroom mixture with shredded vegan cheese and chopped parsley.
Divide the rested dough into 8 equal pieces. Roll each piece into a thin circle, about 4-6 inches in diameter.
Place 1-2 tablespoons of filling onto one side of each dough circle, leaving a small border around the edge. Fold the dough over the filling to create a half-moon shape. Press down the edges with a fork to seal.
In a large frying pan, heat the cooking oil over medium-high heat. Carefully add a few chebureks at a time to the hot oil, and fry on each side for 3-4 minutes or until golden brown and crispy.
Remove from the oil and drain on paper towels. Serve hot and enjoy your vegan chebureks!
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.8 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 332 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
