How to Make Vegan Samosas

Swiss Chard and Matar Dal Make the Perfect Vegan Samosa Filling

© Mary Peterson

Nov 11, 2009

Vegan samosas are an easy vegan travel food and make a great vegan meal if you make them larger than the typical appetizer size. They can be made the night before and eaten cold in the car on a road trip or on the first day of a hiking trip.

A homemade crust made with buckwheat and spelt flours pairs well with this samosa filling of matar dal (yellow split peas), Swiss Chard and potato. This vegan samosa recipe is packed with vegetables and vegan protein for a nutritious portable vegan meal.

Vegan Swiss Chard-Matar Dal Samosa Recipe

Makes 18 snack-sized samosas or 9 lunch-sized samosas

Ingredients

• 1 bunch of Swiss chard, chopped into small pieces
• 1 small onion, finely chopped
• 3 cloves garlic, minced (or more cloves to taste!)
• 1 inch piece of fresh ginger, minced
• 1 small potato, chopped
• 1 cup chopped carrot
• 1 cup dry yellow split peas
• 2-2 1/2 Cups vegetable stock
• 1 teaspoon cumin seeds
• 1 teaspoon cayenne pepper (add more if you like it spicy)
• 1 teaspoon coriander powder
• 2 teaspoons ground tumeric
• 1/2 teaspoon garam masala
• 1/4 teaspoon salt
• 2 tablespoons of vegetable oil
• 1 recipe of vegan samosa pastry

Directions

1. Soak the yellow split peas in warm water for at least two hours prior to cooking. This is not completely necessary, but it helps the peas cook with a much better consistency. Rinse the yellow split peas before cooking.
2. Chop, rinse, prepare ingredients and have them ready in separate bowls on the counter.
3. Heat the 2 tablespoons of oil in a medium saucepan over medium heat.
4. Add the cumin seeds and ground tumeric to the oil and toast for 30 seconds, just until you smell the toasted cumin.
5. Add chopped onion and cook for 1-2 minutes, until softened.
6. Add chopped carrots and cook for 1 minute.
7. Add garlic, ginger, green chili and Swiss Chard, toss the chard until just wilted, about 1 minute.
8. Take the vegetables out of the saucepan, put them in a bowl, and place the saucepan back on the heat.
9. Add potato, soaked yellow split peas and only enough vegetable stock to cover the potato and yellow split peas.
10. Bring to a simmer, put the heat on low and simmer for 30 minutes, until the potato and yellow split peas are soft and all of the water has all evaporated.
11. Remove the pan from the heat.
12. Add the cayenne pepper, coriander powder, garam masala and salt to taste.
13. Add the vegetables to the yellow split pea mixture and let cool slightly before putting in the samosa wrappers.

How to Assemble the Vegan Samosas

1. Preheat oven to 375F.
2. Roll out samosa wrappers to approximately 4-inch diameter circles for snack-size or 10-inch diameter for lunch-size servings.
3. Place two tablespoons of the Swiss chard-matar dal mixture in the middle of the 4-inch circles, or 1/4 cup in the 10-inch diameter circles.
4. Fold one side of the dough to meet the other over the middle of the Swiss chard-matar dal mixture and pinch edges together.
5. Place the samosas flat on the baking sheet with the seams facing parallel to the baking sheet.
6. Once all samosas are filled, bake on the center rack of the oven at 375F for 10 minutes.
7. After 10 minutes, flip the samosas to bake the other side for an additional 10 minutes.
8. Once the samosas are finished baking, place them on a cooling rack to cool overnight to pack for lunch or serve immediately with homemade apple chutney.

Vegan Swiss Chard and Matar Dal

Vegan Samosas

Vegan Samosas

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