Sweet Potato, Red pepper and Spring Onion Baked Vegan Samosas
These flavourful vegan samosas are filled with veggies and oven-baked for a healthy, tasty starter to an Indian feast
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Shop-bought vegetable samosas are a go-to option for hungry vegans looking for a treat to accompany a curry, but aren’t they just so ordinary?
Elevate your Indian-inspired feast with these vegan samosas, filled with something a bit different.
With sweet red peppers and sweet potato forming a perfect, flavourful filling, you won’t want to settle for spiced carrots and peas ever again.
Which pastry should I use for samosas?
Traditional samosa dough is made from maida flour (which is similar to plain flour), vegetable oil or butter, and water, and can be seasoned with salt and carom seeds.
For this recipe, we’ve used shop bought filo pastry to make it easy to create a light, flaky outer layer.
For an even easier option, with a slightly thinner crust, choose pre-made wonton wrappers which will already be cut down to the perfect size.
What can I serve with samosas?
We’ve suggested a delicious mint yoghurt-style dipping sauce, which goes wonderfully with these samosas as a standalone starter or small plate.
However, their flavours will perfectly complement a range of curry dishes, and they work great as part of a mixed platter.
Serve alongside onion or carrot bhajis with a red lentil daal, tofu saag ‘paneer’, and poppadoms or naan bread for a tasty ‘Indian tapas’ feast.
Total Time: 1 hour
Servings: 6
Rating:
Total Time: 1 hour
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the filling
- 0.16666666666667 0.16666666666667 small sweet potato, peeled and finely diced
- 0.16666666666667 0.16666666666667 red pepper, deseeded and finely diced
- 0.66666666666667 0.66666666666667 spring onions, finely sliced
- 0.16666666666667 0.16666666666667 small clove garlic, peeled and crushed
- 0.16666666666667 0.16666666666667 tsp ground cumin
- 0.16666666666667 0.16666666666667 tsp paprika
- sea salt and black pepper
- For the samosas
- 0.16666666666667 0.16666666666667 pack vegan filo pastry (shop bought)
- oil spray
- For the coriander yoghurt
- 16.666666666667 16.666666666667 ml non-dairy plain or coconut yoghurt
- 0.16666666666667 0.16666666666667 small bunch coriander
- 0.16666666666667 0.16666666666667 small garlic clove, peeled
- 0.33333333333333 0.33333333333333 tsp mint sauce
- 0.083333333333333 0.083333333333333 lemon, juice only
Method
- To make the filling, toss the sweet potato, red pepper, spring onions and garlic with the spices and some seasoning and roast in the oven, in a shallow baking tray covered with foil for 20 mins.
- Meanwhile, place all the yogurt ingredients in a high speed blender and whizz until smooth and combined. Chill until ready to serve.
- When the sweet potato filling is ready, remove from the oven and allow to cool slightly.
- Lay a sheet of filo on a board or flat surface and spray with oil. Place another on top and repeat the process until you have 4 layers.
- Cut this sheet of filo horizontally into 3 even sized strips.
- At the top of each strip of pastry, place a spoonful of the sweet potato mixture.
- Carefully fold the pastry over at the top to cover the filling and create a triangle shape. Continue to fold the filling over on itself until the entire strip of filo has been used up.
- Place the samosa carefully on a baking tray lined with baking paper and spray lightly with oil. Continue making the samosas in this way until all the mixture has been used.
- Bake in a preheated oven at 200°C for 20 mins, or until golden and crispy.
- Serve hot with lime wedges and the coriander yogurt.
Serve your samosas alongside one of these vegan curry recipes
