Vegan Samosas, healthier baked samosas with a deliciously spiced pea and vegan feta filling. Perfect dipped into some chutney as a light lunch or as a side dish for a vegan Indian feast.
Serving Vegan Samosas
These vegan samosas make for a delicious snack or lunch. Serve with some Spicy Tomato Chutney or enjoy on their own.
They can also be served as part of an Indian Thali platter, they are a great crispy side dish to have with curries and rice. We have many recipes that can be used to mix and match your perfect Indian feast.
Easy Vegan Samosas
- 1 tablespoon vegetable oil
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 1 medium onion diced
- 2 cloves garlic minced
- 1 small green chilli minced
- 400 g frozen green peas
- A small sprig of fresh mint finely chopped
- 100 g vegan feta or white cheese
- 60 g plant-based butter
- 1 packet ready rolled filo pastry
- 1 tablespoon nigella seeds optional
- Grind the coriander seeds and the cumin seeds in a mortar and pestle until roughly ground. They don’t need to be a fine powder.
- Heat the oil in a pan over medium heat. Once hot add the ground coriander and cumin seeds. Heat for 30 seconds then add the diced onion. Sauté until the onion is soft and translucent, around 6 minutes.
- Add the minced garlic and chilli and continue to sauté until fragrant, around 1 minute.
- Add the frozen green peas and continue to cook until they are cooked through, around 4 minutes.
- Add in the finely chopped mint and stir together before turning off the heat.
- Transfer to a bowl and allow to cool in the fridge for 5 minutes.
- Once the filling has cooled either crumble or grate in the vegan white cheese and mix to evenly incorporate.
- We didn't need to add any salt to the filling as the cheese was salty enough. However, consider tasting the filling and seasoning to taste.
- Preheat an oven to 180°C fan(200°C conventional) / 360°F.
- Meanwhile, assemble the samosa. Melt the butter in a microwave or pot.
- Cut the filo pastry into sheets roughly 30cm by 10cm.
- Using one sheet at a time. Place roughly 2 tablespoons of the filling at the end of the sheet. Fold over the sheet from one corner to the opposite side to make a small triangle shape containing the filling. Brush over some of the melted butter and fold up the triangle shape. Brush the pastry between every fold. Now fold over the opposite corner to the other side. Continue doing this pattern until all the sheet is used and you have a triangle-shaped samosa.
- Place on a baking tray, brush some melted butter on the top and sprinkle with some nigella seeds.
- Continue to use all the filling to make all the samosas. Bake in the centre of the preheated oven until golden all over, around 15 to 20 minutes.