Vegan Samosas (Serves 12)
(Note: Prepare the tofu and marinade first.)
INGREDIENTS
For the pastry:
1 cup unbleached all-purpose flour
1 1/2 cups whole wheat flour
1 tsp. salt
1 cup nondairy milk (I like using coconut milk)
For the filling:
1/2 cup prepared tofu (see below for tofu marinade recipe)
2 small Yukon Gold potatoes, quartered (leave peel on for more nutrients)
1 tbsp. organic canola oil (or cold-pressed virgin olive oil)
1 small, sweet onion - chopped
1 garlic clove, minced
1 tsp. Thai green curry paste (or any curry paste you prefer)
1 tsp. salt
3/4 cup shelled edamame
3/4 cup chopped carrots
2 tbsp. lemon juice
DIRECTIONS:
Make the dough:
- Place flour & salt in a large bowl and whisk together. Add the nondairy milk & mix with your hands until dough forms a ball (you may need to add more flour or more milk to get the right consistency).
- On a flour covered board, knead the dough for about 1 minute then cover the ball of dough tightly and store in refrigerator while you make the filling.
- Boil the cut-up potatoes until they're soft. When they're done, rinse them under some cold water.
- Mash the cooked potatoes with a masher but make sure to leave a few pieces so it's not perfectly smooth. Set aside.
- In the same pan you used for your tofu, add the 1 tbsp of organic canola oil and warm it up at a medium-high setting. Add the onions, garlic, curry paste, & salt. Saute until onions are soft.
- Now add the edamame, the carrots, and the lemon juice. Stir and let cook for about 1-3 minutes to get the edamame and carrots to be tender but not overcooked.
- Remove veggies from heat and add to the mashed potatoes. Mix and let stand to cool for about 15-20 minutes.
- Preheat the oven to 425 degrees Fahrenheit while waiting for the filling to cool.
Assemble the samosas:
- Line 2 cookie sheets with parchment paper or spray with nonstick canola or coconut oil.
- Remove dough from refrigerator, flour cover your hands and roll dough into 12 one-inch balls.
- Have a small bowl of water and a fork ready nearby.
- On a floured surface, roll out a dough ball with a floured rolling pin into a 5-6 inch circle.
- Put dough circle onto a separate surface and put about 2-3 tbsp of filling in the center of it.
- Dip your finger into the bowl of water (this will take several dips) & apply water to the edges of the circle.
- Fold the dough over (it'll look like a half moon), matching the edges, then crimp those edges with the fork (careful to not tear/poke the middle section where the filling is).
- Place finished samosa onto a prepared cookie sheet then repeat with the other 11 dough balls.
- Bake samosas at 425degrees F for 15 minutes, then turn the oven down to 375degrees F, flip samosas, & then bake for another 10 minutes.
- Remove from cookie sheet and allow to cool slightly (the filling will be very, very hot) before eating.
Marinade recipe for tofu:
INGREDIENTS
1/2 cup extra-firm tofu, chopped into thin squares/rectangles/strips
1/2 cup organic vegetable broth
1 tbsp. organic canola oil
DIRECTIONS
Pour the vegetable broth into a small, sealable container and add the sauce. Combine and then add chopped tofu. Marinate for at least 30 minutes in the refrigerator or up to 1 day. Next, warm up the canola oil in a skillet large enough to fit all of the tofu pieces at about medium heat. Add tofu when the skillet is ready...don't stir as this will break up the tofu. Let it get nice and toasty brown and then flip the tofu pieces over to brown the other side. Remove from heat when done - pieces should be slightly crispy.
The calories are not set in stone for this because it depends on which nondairy milk, curry paste, oil, and marinade sauce that you use. With that said, doing the recipe like I did, this is the basic nutrition information (per MyFitnessPal):
Calories Carbs Fat Protein MonoUns Cholest
| Total: | 2102 | 319 | 47 | 83 | 18 | 0 | |||
| Per Serving: | 175 | 27 | 4 | 7 | 2 | 0 |
