These vegan beef samosas are a must try recipe! If there’s any food that seems to be unanimously loved, its samosas. They are so versatile and can be made with so many different flavour profiles. Growing up I used to order beef samosas from a small bakery in Whitby. After going vegan with Reyhan, I realized it wasn’t the meat that I enjoyed about them – it was actually the flavourful herbs and spices that made them so irresistible. So then we figured it was time for us to make our own homemade!
Our version of samosas are filled with Impossible plant based ground (we highly recommend this brand), sautéed onions, garlic and a blend of delicious herbs and spices! They’re all wrapped up in a light and crispy homemade samosa dough that takes minutes to make. We can’t recommend these enough! If you’re having people over or entertaining guests these little bundles of flavour will have them coming back for more, meat eater or not. We hope you love these vegan beef samosas and use the recipe to make your own creative version! Enjoy.
For another one of our favourite Indian inspired recipe – check out our chili masala cauliflower steaks!
“BEEF” SAMOSASCourse: AppetizersDifficulty: Medium
2 cups all purpose flour
1 tbsp of grape seed or avocado oil
½ tsp of salt
1 pack of impossible veggie ground, any veggie ground will work!
1 large onion, diced
3 cloves of fresh garlic, minced
½ tsp of salt
1 ½ tbsp of fennel seeds
1 tsp of turmeric
1 tbsp of curry powder
2 tsp of maple syrup
a pinch of black pepper
cilantro to garnish
3 – 4 cups of vegetable oil for frying
- Start by making your dough! In a large bowl mix your flour with ½ a tsp of salt. Add your grape seed oil followed by ¼ cup of water. Stir and slowly add 1 tbsp of water at a time until your dough is no longer sticky and resembles pizza dough. Knead for 5 minutes or until it is smooth and no longer lumpy. Set aside for now.
- Heat a large frying pan on medium heat and add a splash of grape seed or avocado oil. After your oil is heated, throw in your diced onions and garlic. Sauté for a few minutes before adding in your fennel seeds, curry powder, turmeric, maple syrup, salt and pepper. It should begin to form a sort of paste in the pan.
- Crumble your veggie ground into the pan breaking it up as much as you can. Stir well to combine all the flavours. Lower heat to cook veggie ground through.
- Flour your counter top and start to roll your dough using a rolling pin. You want it to be about ⅛ of an inch thick. Use a knife to cut out square shapes about 3″x3″. Heat your vegetable oil in a large pot on medium heat.
- Scoop about 1 ½ tbsp worth of your veggie ground mixture into the middle of each square and fold the corner over to form a triangle shape. Use a fork to press down along the edges to seal the outsides of your samosas.
- Once your oil is hot, carefully place your samosas into the pot and fry for roughly 3 -4 minutes each side or until a golden brown, flakey crust is achieved.
- Remove from your pot and place on a plate lined with paper towel to soak up any excess oil.
- Top with fresh cilantro, serve and enjoy! These are perfect for dipping so break out your favourite dipping sauces as well.