VEGAN SAMOSA ROLLS
Fragrant, delicious and satisfying, this vegan samosa roll is so fluffy, crispy and crammed with aromatic Indian spices, making all of your samosa dreams come true. it is a nod to traditional Indian samosas crammed with potatoes, peas, sweet potatoes, chickpeas, shallots, garlic, ginger, jalapeño peppers and spices, then refined into delicious bread able to dip in our sweet and sour sauce. Delicious, you'll cry tears of joy.
Whole Food Crop Based, Vegan, Plant Based, Oil Free, No sugar , Gluten Free, and No Highly Processed Ingredients.
2 ¼ cup cooked, peeled Russet potatoes, dig 1/2 inch cubes
1 cup grated sweet potato (about 1 small sweet potato)
1 - [15 oz. can] green beans (drained and rinsed when out of the can)
¾ cup shallots, small cubes
1 tablespoon finely diced jalapeno
1 tablespoon chopped garlic
1 teaspoon chopped ginger
Herbs / spices:
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon garam masala
¼ teaspoon of turmeric
1 teaspoon flavorer *
1/8 teaspoon of cayenne pepper
Pinch of cinnamon
½ teaspoon sea salt () *
¼ teaspoon black pepper
¾ cup frozen peas
Almond flour tortilla (or tortilla of your choice) *
Other optional ingredients
Sweet and sour sauce ingredients:
3 tablespoons of rice vinegar
4 tablespoons of organic syrup
½ teaspoon of molasses
1 teaspoon low-sodium tamari *
¼ teaspoon ground ginger
¼ teaspoon ground cumin
¼ teaspoon of cayenne
¼ teaspoon powdered fennel seeds
½ teaspoon cornstarch
1.Preheat oven to 375 F.
2.Prepare the sweet and sour sauce, put all the ingredients for the sweet and sour sauce during a small saucepan, bring back a overboil fire, stirring constantly until the mixture thickens a touch , let it simmer. Simmer for a couple of minutes, then remove and let stand until able to use.
3Line a baking sheet with parchment paper.
4.Place the herbs / spices during a small bowl, stir and put aside .
5.Peel and cut the russet potatoes into small half-inch cubes, then boil or steam (we boil them during a small saucepan covered with water, a pinch of sea salt, about 10 minutes) until tender with a fork. 6.Don't overcook the potatoes. Drain, then chill briefly.
7.Drain and rinse the beans, then mash gently. you ought to have a spread of chickpeas, partially mashed, partially mashed and partially whole, set aside.
8.In a large ceramic / enamel skillet, add finely chopped shallots, grated sweet potato and jalapeño pepper; Sauté over medium heat until soft, about 7 to 9 minutes. Add a tablespoon approximately of water if the vegetables start to urge sticky and / or to avoid burning.
9.Add the chopped garlic and ginger, saute for 30 seconds, add the herbal / spice mixture and sauté to bring out the aroma, a few minute. Then add the boiled / steamed potato cubes, mashed chickpeas and peas. Stir gently, turn and fold the mixture until it's all hot, about 3 to 4 minutes.
10.Test the taste, adding more seasonings, if necessary, to realize your required taste level. Crush the mixture a touch , but confirm there's still some texture left. In other words, don't make mashed potatoes.
11.Take a tortilla and lay it flat, place about 1/3 cup of the potato / pea mixture on one end and roll it into a block. Put on a baking sheet. Repeat and continue until all the mixture is employed up.
12.Place in preheated 375 F oven and bake for quarter-hour . Then cook on a high grill for a couple of minutes to lightly brown the samosas. Watch it carefully so it doesn't burn.
Serve immediately with sweet and sour sauce.