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Gluten-free Vegan Samosa, Two Ways

Gluten-free Vegan Samosa

Author: Nada E. (one arab vegan)

Recipe type: Snacks and SidesCuisine: Middle Eastern

Prep time:  20 minsCook time:  10 minsTotal time:  30 mins

Serves: 8 samosas


For the potato filling

1 medium potato, peeled and mashed

1 small onion, finely chopped

1 clove garlic, crushed

½ cup peas and carrots (frozen will do)

1 tsp cumin powder

1 tsp ground coriander

2 tsp organic coconut oil

¼ tsp turmeric powder

½-1 tsp curry powder

Sea salt and black pepper to taste

For the cheese filling

1 3oz serving of firm tofu

2 tbsp of tofutti cream cheese

1 tbsp nutritional yeast

2 tbsp finely chopped parsley

1 tsp extra virgin olive oil

1 tsp lemon juice

Sea salt and black pepper to taste

4 sheets of rice paper


Start by preparing the filling - in a medium pot heat coconut oil before adding the cumin, coriander and curry powder along with the onion. Sautee until translucent before adding in the peas and carrots.

Stir on medium heat for a few more minutes before adding in the mashed potato at turmeric. Mix well with a fork to combine and season with salt and black pepper as desired.

For the cheese filling, combine all ingredients in a shallow bowl and mix until thoroughly combined.

Set aside the filling to cool and prepare the rice paper sheets - you'll need a large shallow tray with lukewarm water. Soak each sheet in the water on each side for a few seconds before transferring to a cutting board. Cut the sheet in half using a sharp knife (it's important to do this before the sheet goes completely soft).

You should now have two half-circle sheets which will start to soften up. Spoon the filling 1-2 tsp or so into the corner of each sheet and fold in alternating directions to make a triangle, then roll the loose edges to seal.

To cook either place in an air fryer for 6 minutes on 200 C or bake in a pre-heated oven or grill (180 C) until slightly golden and crispy. If baking, brush with a tiny bit of coconut oil to avoid sticking.

Serve immediately, as the rice paper naturally wilts when it gets colder and loses a bit of it's crisp.


For the potto filling, if you prefer a spicy blend, add some chili powder to the spice mix.

Working with rice paper is tricky at first, but it holds up extremely well in place of wheat pastry – and is deliciously light and versatile.

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