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Recipe by La Cucina di Lena
Discover Vegan Sofficini: delicious and crispy with a filling of mushrooms, spinach and vegetable béchamel. Made with selected ingredients. Try them now!
Portion: the weight of the ingredients divided by 5 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: In a small saucepan, bring the soy drink to a boil with oil and salt.
Step 2 of 6: When it boils, dump in all the flour at once. Start mixing with a wooden spoon and when it begins to come together, transfer everything to a work surface and knead with your hands
Step 3 of 6: Once you have a compact dough, roll it out with a rolling pin. Thickness 1 mm. Cut out discs of about 12 cm.
Step 4 of 6: Mix the béchamel with the mozzarella. This will be the base for all the sofficini. Leave some with just the base while in others add the filling you prefer
Step 5 of 6: Close and seal with the tines of a fork. Dip the sofficini in the batter and then in the breadcrumbs.
Step 6 of 6: I cooked them in the air fryer at 190° for 10 minutes, turning them halfway through cooking. You can also deep-fry them in hot oil or bake them in the oven at 180° for 15 minutes with a drizzle of oil.
In summary: Contains nickel · Allergens detected: Gluten, Soy, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving110 g · 1 of 5 | Per 100 g |
|---|---|---|
| Energy | 1,789 kJ428 kcal | 1,626 kJ389 kcal |
| Fat | 12.55 g | 11.41 g |
| of which saturated fatty acids | 1.79 g | 1.63 g |
| Carbohydrates | 50.77 g | 46.15 g |
| of which sugars | 5.86 g | 5.33 g |
| Fibre | 10.12 g | 9.2 g |
| Protein | 25.55 g | 23.23 g |
| Salt | 0.17 g | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
