Vegan Chuchvara
Experience the comforting flavors of Vegan Chuchvara, a plant-based twist on the traditional Uzbek dumpling soup. This hearty dish features tender homemade dough pockets filled with a savory mixture of carrots, mushrooms, onions, and aromatic spices like cumin and coriander. Once folded into delicate dumplings, they're simmered to perfection in a flavorful vegetable broth infused with soy sauce and bay leaf, creating a warming and satisfying soup that’s perfect for any occasion. Garnished with fresh cilantro for a burst of brightness, Vegan Chuchvara is an ideal recipe for those seeking a wholesome, vegan-friendly take on global cuisine. Ready in just over an hour, this soul-soothing dish is sure to impress your guests while catering to a variety of dietary preferences.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 large carrot
- 1 cup button mushrooms
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon black pepper
- 4 cups vegetable broth
- 1 leaf bay leaf
- 2 tablespoons soy sauce
- 0.25 cup chopped fresh cilantro
Instructions
In a large bowl, combine the flour and salt for the dough. Gradually add the water while mixing with a wooden spoon until the dough comes together.
Knead the dough on a floured surface for about 10 minutes until smooth. Cover with a damp cloth and set aside to rest.
Finely chop the onion, carrot, and mushrooms. Mince the garlic cloves.
In a skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
Add chopped carrot, mushrooms, and garlic to the skillet. Cook for another 5 minutes until vegetables are tender.
Stir in cumin, coriander, and black pepper. Cook for 2 more minutes. Remove from heat and let cool.
Roll the dough out on a floured surface to about 1/8 inch thickness. Cut into 2-inch squares.
Place a teaspoon of the filling onto each dough square. Fold the squares into triangles and seal the edges by pinching.
In a large pot, bring the vegetable broth to a boil. Add bay leaf and soy sauce.
Carefully add the chuchvara to the boiling broth. Reduce heat and simmer for 10 minutes until cooked through.
Remove bay leaf and divide the chuchvara among bowls. Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5834 mg | 254% | |
| Total Carbohydrate | 359.5 g | 131% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 23.6 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 3158 mg | 67% | |
*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.
