Veg Shapaley takes inspiration from the beloved meat version, stuffing a crisp pastry shell with a savory blend of chopped vegetables – such as bok choy, cabbage, mushrooms, spring onions, cilantro, and tofu. The fragrant mixture is seasoned with garlic, ginger, mild chilies, soy sauce, datshi and “emma” (Sichuan pepper), then encased in dough, crimped, and pan- or deep-fried until golden and crunchy. Traditionally served with a ezay (spicy tomato-chili garlic chutney), these plant-based pies are perfect snacks or appetizers, offering satisfying texture and bold Himalayan flavors.
