Vegetable Samosas

Dairy-Free | Vegan | Lactose-Free

Makes 24 Samosas

Prep Time: 30 minutes
Cook Time: 20 minutes

What You’ll Need

  • 1 medium russet potato, cubed
  • 1 Tbsp. vegetable oil + about 2 cups for frying
  • 1 small onion, finely chopped
  • 1 medium carrot, chopped into 1/4″ pieces
  • 1/2 cup cooked lentils
  • 1/4 cup frozen peas, thawed
  • 1 green onion, thinly sliced
  • 1/4 tsp. granulated garlic
  • 3/4 cup Vevan Ched-Shred
  • salt & freshly ground black pepper to taste
  • 12 ready-made vegan eggroll wrappers, cut in half
  • optional: black sesame seeds for garnish
  • serving suggestions: chutney, vegan yogurt mixed with zhoug, pickled carrot & cucumber relish

Here’s How

  1. Boil potatoes in water for about 10 minutes until fork-tender. Drain and mash lightly. Set aside to cool.
  2. In a large skillet over medium-high heat, add 1 tablespoon of oil. Add onions and carrots and cook until onions are golden and carrots are tender, for about 8 minutes, stirring occasionally.
  3. Add lentils, peas, green onion, granulated garlic and cook for another 3 minutes to combine flavors.
  4. Remove from heat and stir in mashed potatoes and Vevan Ched-Shred. Season with salt and pepper to taste. Set aside or refrigerate until cooled completely.
  5. Assemble samosas: Place strips of eggroll wrappers on a work surface. Spoon 1 tablespoon of filling on the bottom of each strip. Fold bottom right hand corner diagonally over the filling to form a triangle. Continue to roll up the triangle making sure you have dough covering the edges to contain the filling. Brush the open edges with water to seal completely. 
  6. Place about 2 cups of oil in a deep pot or pan and heat to 350°F.
  7. Carefully place the samosas in the hot oil and cook about 2-3 minutes per side until golden. Place cooked samosas on a tray lined with paper towels to absorb excess oil. Sprinkle with black sesame seeds if desired.

Serve warm with your favorite chutney, dips and pickled relish.