Vegan Sochen

Delight in the wholesome flavors of Vegan Sochen, a plant-based twist on a traditional favorite that’s bursting with earthy richness and aromatic spices. This recipe features a hearty filling made from green mung beans, spinach, and a medley of onions, garlic, and ginger, all perfectly seasoned with turmeric, cumin, and coriander for a warm, fragrant flavor profile. Wrapped in rice flour dough, these golden, pan-fried dumplings offer a crisp exterior that gives way to a tender and flavorful interior. Not only is this recipe gluten-free and vegan, but it’s also packed with protein and nutrients, making it a satisfying dish for any meal. Serve your Vegan Sochen hot with a tangy chutney or your favorite dipping sauce for a crowd-pleasing appetizer or snack that’s both comforting and nutritious.

Nutriscore Rating: 81/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Rinse the green mung beans thoroughly and soak them in water for at least 4 hours or overnight for best results.

Step 2

Drain the soaked mung beans and grind them to a coarse paste using a food processor.

Step 3

Heat 1 tablespoon of olive oil in a pan over medium heat. Add cumin seeds and allow them to splutter, then add coriander seeds.

Step 4

Add the chopped onion, minced garlic, and grated ginger to the pan and sauté until the onion turns translucent.

Step 5

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.

Step 6

Remove from heat and let the mixture cool. Once cooled, add the chopped spinach and mix well.

Step 7

In a separate bowl, combine rice flour and warm water gradually, kneading to form a smooth and elastic dough.

Step 8

Divide the dough into small, equal-sized balls. Roll each ball into a thin disc on a lightly floured surface.

Step 9

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.

Step 10

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.

Step 11

Serve the vegan sochen hot with your favorite dipping sauce or chutney.

Nutrition Facts

Serving size	(963.4g)

Amount per serving	% Daily Value*
Calories	1988.0

Total Fat 34.7g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2492.9mg	0%
Total Carbohydrate 351.3g	0%
Dietary Fiber 44.9g	0%
Total Sugars 20.3g
Protein 74.1g	0%

Vitamin D 0IU	0%
Calcium 505.8mg	0%
Iron 22.2mg	0%
Potassium 3635.3mg	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: 15.5%

Protein: 14.7%

Carbs: 69.8%