Vegan Lamb Samosa
Savor the bold, aromatic flavors of Indian cuisine with this irresistible Vegan Lamb Samosa recipe! This plant-based twist on the classic lamb samosa features a savory filling made from a tender plant-based lamb alternative, seasoned with an enticing blend of spices like garam masala, turmeric, cumin, and coriander. Combined with sautéed onions, minced garlic, fresh ginger, peas, potatoes, and a hint of cilantro, the filling is perfectly nestled inside flaky vegan puff pastry pockets. Fried to golden perfection, these crispy samosas deliver a deliciously satisfying bite every time. Perfect for sharing, these delightful appetizers are easy to prepare and pair beautifully with your favorite chutney or dipping sauce. Whether you’re hosting a party or simply indulging in some comfort food, the Vegan Lamb Samosa is your new go-to for a flavor-packed plant-based treat!
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Recipe Information
Ingredients
- 250 grams Plant-based lamb alternative
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 3 tablespoons Fresh cilantro, chopped
- 100 grams Frozen peas
- 1 medium Potato, boiled and cubed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 sheets Vegan puff pastry sheets
- 2 tablespoons All-purpose flour
- 2 tablespoons Water
- 500 ml Cooking oil, for frying
Instructions
Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add minced garlic and ginger to the pan and sauté for another 2 minutes until fragrant.
Stir in the cumin, coriander, garam masala, and turmeric powder. Cook the spices for 1 minute to release their aromas.
Crumble the plant-based lamb alternative into the pan, mixing well with the spice blend. Cook for about 5 minutes, stirring occasionally.
Add chopped cilantro, frozen peas, cubed potato, salt, and black pepper. Stir to combine and cook for another 2 minutes. Remove from heat and let the filling cool completely.
Roll out the vegan puff pastry sheets on a floured surface and cut into squares or rectangles, depending on the desired size of the samosas.
Mix 2 tablespoons of flour with 2 tablespoons of water to form a paste. Use this paste to coat the edges of the pastry squares.
Place a spoonful of the filling in the center of each pastry square, fold over to form a triangle or rectangle, and press the edges together to seal the samosas.
Heat 500 ml of cooking oil in a deep frying pan over medium heat. Carefully place a few samosas at a time into the hot oil and fry until golden brown, about 3-4 minutes per side.
Remove the samosas from the oil and drain excess oil on a kitchen towel.
Serve warm with your favorite dipping sauce or chutney.
Nutrition Facts
Calories |
6314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 620.3 g | 795% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3988 mg | 173% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 16.4 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1956 mg | 42% | |
*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.
