Vegan Chuchvara

Experience the comforting flavors of Vegan Chuchvara, a plant-based twist on the traditional Uzbek dumpling soup that’s as hearty as it is satisfying. This recipe features tender, handmade dumplings filled with a savory medley of sautéed mushrooms, carrots, onions, and bold spices like cumin and coriander. Simmered in a warm, flavorful vegetable broth infused with soy sauce and bay leaf, the dumplings are irresistibly soft and fragrant. Perfect for cozy dinners, this dish is not only delicious but also dairy-free, making it an ideal choice for vegan and vegetarian meal plans. Garnished with fresh cilantro, Vegan Chuchvara brings a vibrant, aromatic finish to every bowl. Ready in just over an hour, this soulful soup balances simple ingredients with rich, complex flavors that are sure to impress.

Nutriscore Rating: 74/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Knead the dough on a floured surface for about 10 minutes until smooth. Cover with a damp cloth and set aside to rest.

Step 3

Finely chop the onion, carrot, and mushrooms. Mince the garlic cloves.

Step 4

In a skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.

Step 5

Add chopped carrot, mushrooms, and garlic to the skillet. Cook for another 5 minutes until vegetables are tender.

Step 6

Stir in cumin, coriander, and black pepper. Cook for 2 more minutes. Remove from heat and let cool.

Step 7

Roll the dough out on a floured surface to about 1/8 inch thickness. Cut into 2-inch squares.

Step 8

Place a teaspoon of the filling onto each dough square. Fold the squares into triangles and seal the edges by pinching.

Step 9

In a large pot, bring the vegetable broth to a boil. Add bay leaf and soy sauce.

Step 10

Carefully add the chuchvara to the boiling broth. Reduce heat and simmer for 10 minutes until cooked through.

Step 11

Remove bay leaf and divide the chuchvara among bowls. Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(1925.2g)

Amount per serving	% Daily Value*
Calories	2063.4

Total Fat 41.3g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 5834.2mg	0%
Total Carbohydrate 359.5g	0%
Dietary Fiber 29.2g	0%
Total Sugars 23.6g
Protein 63.4g	0%

Vitamin D 0IU	0%
Calcium 364.0mg	0%
Iron 26.6mg	0%
Potassium 3157.8mg	0%

*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.

Source of Calories

Fat: 18.0%

Protein: 12.3%

Carbs: 69.7%