Vegan Meat Samosa
Indulge in the irresistible flavors of this Vegan Meat Samosa recipe, a plant-based twist on the classic Indian snack. Featuring a savory filling made with your choice of vegan meat substitute, tender potatoes, green peas, and aromatic spices like garam masala, cumin, and coriander, these golden pockets are packed with bold, authentic flavors. Wrapped in crispy vegan spring roll shells and fried to perfection, each bite offers a delightful crunch paired with a burst of zesty freshness from cilantro and a touch of lemon juice. Perfect as an appetizer, snack, or party favorite, these vegan samosas are best served hot alongside tangy mint or tamarind chutney. Quick to prepare and entirely dairy-free, they’re a must-try for anyone craving a hearty, flavorful, and cruelty-free treat!
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Recipe Information
Ingredients
- 200 grams Vegan meat substitute (such as soy curls, jackfruit, or seitan)
- 100 grams Frozen green peas
- 1 medium Onion
- 3 cloves Garlic cloves
- 1 inch Ginger
- 1 medium Green chili
- 1 large Potato
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 half-teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander (cilantro)
- 1 tablespoon Lemon juice
- 20 pieces Ready-made vegan spring roll shells
- 500 milliliters Vegetable oil
Instructions
Peel and dice the potato into small cubes. Boil until tender, then drain and set aside.
Finely chop the onion, garlic, ginger, and green chili.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add cumin seeds and sauté until they sizzle.
Add the chopped onion and sauté until translucent. Add chopped garlic, ginger, and green chili and cook for another 2 minutes.
Add the vegan meat substitute to the pan, breaking it into smaller pieces. Cook until browned.
Mix in the boiled potatoes and frozen peas. Stir well.
Add coriander powder, garam masala, turmeric powder, and salt, and sauté for 2 minutes until fragrant.
Remove the mixture from heat and stir in chopped fresh coriander and lemon juice. Allow the mixture to cool slightly.
Cut each vegan spring roll shell in half to form two equal-sized portions.
Take one portion of the shell, fold it into a cone shape, and fill with 1-2 tablespoons of the stuffing. Seal the open edge with a little water or flour paste to form a samosa shape.
Repeat the process with the remaining mix and shells.
In a deep pot, heat the remaining vegetable oil to 175°C (347°F).
Carefully add the samosas in batches into the hot oil and fry until golden brown, approximately 3-4 minutes each batch.
Remove the samosas with a slotted spoon and drain on a kitchen towel to remove excess oil.
Serve the vegan meat samosas hot with mint or tamarind chutney.
Nutrition Facts
Calories |
5881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.0 g | 606% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 287.9 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 4686 mg | 204% | |
| Total Carbohydrate | 364.3 g | 132% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 23.2 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2759 mg | 59% | |
*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.
