Cooking sochi or cut leaf coneflower Cherokee style without any animal product.

Greetings! I've just harvested some mature and young leaves of sochi which is a Cherokee term for sunflower. It's also called cut leaf coneflower or golden glow a relative of Black Eye Susan. I'm trying to make a vegan version of sochi without any meat, egg, dairy, salt or other types of oil that causes the food to be fattening. I want my recipes to be as nutritious as they can be to live a long life. Any of you had sochi before? If you have, please let me know in the boxes below. Thanks!

sochan is a green. you can just cook it with water (maybe with some alliums), or chopped and mixed into nearly anything. good in soups! also red sauces.

You mean onions? In the spring, do the sochans taste better when they in the young stage? Could we use them like celery?

yeah, onions and garlic. the flavor definitely shares some similarities with celery. it could certainly be substituted in some situations. softer young growth is usually eaten, i suspect mostly because it does get pretty coarse and tough as it gets older. it can be cut back a few times to get new growth at the bottom if necessary. the flowerstalks are nice when they’re still soft, too. i don’t think the flavor changes all that much as it gets older, just the toughness.

How we cook older and tough leaves of the plant? Just harvested some yesterday from one of my growing plots.