Vegan Sochen
Discover the flavor-packed delight of Vegan Sochen, a plant-based twist on a traditional favorite that’s perfect for a wholesome and satisfying meal. This recipe features a hearty filling made from protein-rich green mung beans, aromatic spices like cumin, coriander, and turmeric, and the vibrant freshness of finely chopped spinach. Encased in delicate, homemade rice flour dumpling shells, these golden-crisp snacks are pan-fried to perfection in olive oil, creating an irresistible texture and flavor. With its eye-catching appearance and versatile preparation, Vegan Sochen is ideal for a cozy dinner, a unique party appetizer, or a comforting snack. Pair with your favorite dipping sauce or chutney for an unforgettable vegan treat that’s both nutritious and brimming with bold, savory tastes.
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Recipe Information
Ingredients
- 200 grams Green mung beans
- 250 grams Rice flour
- 100 grams Spinach, finely chopped
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 200 milliliters Water
Instructions
Rinse the green mung beans thoroughly and soak them in water for at least 4 hours or overnight for best results.
Drain the soaked mung beans and grind them to a coarse paste using a food processor.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add cumin seeds and allow them to splutter, then add coriander seeds.
Add the chopped onion, minced garlic, and grated ginger to the pan and sauté until the onion turns translucent.
Stir in the turmeric powder and salt, followed by the mung bean paste. Cook for about 10 minutes, stirring occasionally, until the paste is dry and slightly roasted.
Remove from heat and let the mixture cool. Once cooled, add the chopped spinach and mix well.
In a separate bowl, combine rice flour and warm water gradually, kneading to form a smooth and elastic dough.
Divide the dough into small, equal-sized balls. Roll each ball into a thin disc on a lightly floured surface.
Place a spoonful of the mung bean and spinach filling in the center of each disc. Fold and seal the edges to form a dumpling.
Heat the remaining tablespoon of olive oil in a large pan over medium heat. Place the dumplings in the pan and cook for about 4-5 minutes on each side until golden and crisp.
Serve the vegan sochen hot with your favorite dipping sauce or chutney.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 351.3 g | 128% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 20.3 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3635 mg | 77% | |
*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.
