Fragrant, delicious, and satisfying these Vegan Samosa Rolls are perfectly tender, crispy, and full of aromatic Indian spices making all your samosa dreams come true.  This nod to the traditional Indian samosa are filled with potatoes, peas, sweet potatoes, chickpeas, red onions, garlic, ginger, jalapeno peppers, and spices then perfected baked into tasty rolls ready for dipping in our Sweet and Sour Sauce. So utterly mind blowing delicious, you’ll weep tears of joy.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

Hi there, Ameera here!

Have you ever tried samosas before?  If you have, then you know how utterly and completely tasty and satisfying they are, so gosh darned good!  Mom had never had them before, so I was all about creating a WFPB samosa that would knock her socks off.

They aren’t difficult to make, I just needed a really great vehicle to wrap them in. Traditional samosas are deep fried, so I needed something that would represent the texture of deep frying without actually being deep fried.

Let me introduce you to the delicious…

Siete Almond Flour Tortillas

Siete Almond Flour tortillas are perfect for this recipe because they are light, flakey, and tender.  When baked, they become crispy and have a “baked good” type of quality to them, which makes them excellent for both sweet and savory dishes.

It’s like a delicious sheet of pastry that is Whole Food Plant Based complaint. They are so versatile for all kinds of dishes because they have a neutral pastry dough like flavor. We are absolutely in love them. We always have them in our freezer.

If you can’t find Siete Almond Flour Tortillas, you can use corn tortillas instead. Keep in mind that the flavors will be slightly different with the corn flavoring shining through.

Finding Siete

You can typically find Siete Almond Flour Tortillas in most health food stores in either the refrigerator or freezer section. Our local Earth Fare carries them in their refrigerator section.

You can order them online from the Siete company or from Amazon, but I believe you might be required to order a minimum of 3 packages, which can get quite pricey as they have to ship them in a refrigerated container.

Next time you take a trip out of town, find a store that carries them and take an ice cooler with you for keeping until you get home. Trust me they are totally worth it.  Additionally, this is not a sponsored ad, we just love Siete Almond Wraps that much that we want you to enjoy them too!

(Samosa Salad with our Vegan Curry Dressing)

Samosa Heaven

When Mom and I were in CT visiting Chris and Katie, we tested this recipe on them and they loved them!  Chris and Katie both enjoyed them with our Sweet and Sour Sauce.  Chris thought the samosas were “spot on” and declared them exceptionally delicious!  YAYYYY!!!

Make sure you serve them up with a great dipping sauce.  We loved coupling these tasty samosas with our warm Sweet and Sour Sauce, so much YUMMM!!!

Sweet and Sour Sauce

Tangy vinegar, sweet maple syrup, and aromatic spices come together to create this delicious sauce. It’s a thin dressing, which coats the samosas perfectly with just the right amount of saucy goodness.

But a heads up, while cooking this sauce the vinegar does create quite a robust vinegar smell. You may want to open some windows as Chris suggests, but I honestly didn’t think that was necessary.  LOL  However, once the sauce is all cooked and combined, you won’t be disappointed with these tasty samosa and sauce duo – YUM!

I’ll let Mom tell you more.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi! Robin here.

As Monkey mentioned, I had never had samosas before.  I honestly wasn’t sure what to expect, but when Monkey served these puppies up with a deliciously warm sweet and sour sauce, I was in comfort food heaven! Now I know what all the fuss is about!  I totally get it!

WOW, so tasty and delicious; I totally loved them! We made a double batch for Chris and Katie as we knew they would enjoy them!  Chris ate the leftover samosas for breakfast the next day!  LOL

Don’t forget to try them in a tasty Samosa Salad with our Vegan Curry Dressing –> YUMMY!

If you try these tasty samosas, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Ceramic/enamel lined skillet, or similar large skillet.
• Baking sheet
• Small sauce pan

Vegan Samosa Rolls

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 25 Minutes
• Cook Time: 18-20 Minutes
• Total Time: 43-45 Minutes
• Yield: 10 Rolls 1x
• Category: Dinner
• Method: Stovetop, Oven
• Cuisine: Indian

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Description

Fragrant, delicious, and satisfying these Vegan Samosa Rolls are perfectly tender, crispy, and full of aromatic Indian spices making all your samosa dreams come true.  This nod to the traditional Indian samosa are filled with potatoes, peas, sweet potatoes, chickpeas, red onions, garlic, ginger, jalapeno peppers, and spices then perfected baked into tasty rolls ready for dipping in our Sweet and Sour Sauce. So utterly mind blowing delicious, you’ll weep tears of joy.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

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Ingredients

Scale 1x2x3x

Skillet Ingredients:

• 2 ¼ cups cooked, peeled Russet potatoes, cut into ½ inch cubes
• 1 cup grated sweet potato (about 1 small sweet potato)
• 1 – [ 15 oz. can ] chickpeas (drained and rinsed if from can)
• ¾ cup red onions, fine dice
• 1 Tablespoon finely diced, seeded jalapeno pepper
• 1 Tablespoon minced garlic
• 1 teaspoon minced ginger

Herb/Spice Ingredients:

• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon garam masala
• ¼ teaspoon turmeric
• 1 teaspoon curry powder *
• 1/8 teaspoon cayenne pepper
• Pinch of cinnamon
• ½ teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper

Other Ingredients:

• ¾ cup frozen peas
• Almond flour tortillas (or tortillas of choice) * 

Other Optional Ingredients

• Chopped cilantro

Sweet and Sour Sauce Ingredients:

• 3 Tablespoons rice vinegar
• 4 Tablespoons organic maple syrup
• ½ teaspoon molasses
• 1 teaspoon low-sodium tamari *
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cumin
• ¼ teaspoon cayenne
• ¼ teaspoon ground fennel seeds
• ½ teaspoon cornstarch

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Instructions

Instructions

1. Preheat the oven to 375 F.
2. Make the Sweet and Sour Sauce, place all the Sweet and Sour Sauce ingredients into a small saucepan, bring heat to a boil, whisking constantly until the mixture slightly thickens, lower to a simmer. Simmer for a few minutes, then remove from the heat and allow to sit until ready to use.
3. Line a baking sheet with parchment paper, set aside.
4. Place the Herb/Spice Ingredients in a small bowl, mix and set aside.
5. Peel and cut the Russet potatoes into small half-inch cubes, then boil or steam them (we boiled them in a small saucepan covered with water, tiny sprinkle of sea salt, for about 10 minutes) until just until fork tender. Do not overcook the potatoes. Drain, then set aside to slightly cool.
6. Drain and rinse the chickpeas, then slightly mash them. You should have a variety of chickpeas, some mashed, some lightly mashed, and some whole, set aside.
7. In a large ceramic/enamel-lined large skillet, add the finely chopped red onion, grated sweet potato, and jalapeno pepper; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes. Add a tablespoon or so of water if the veggies start to stick and/or to prevent burning.
8. Add the minced garlic and ginger and sauté for 30 seconds, add the Herb/Spice Mix and sauté to release their fragrance, about one minute. Then add the boiled/steamed cubed potatoes, mashed chickpeas and the peas. Gently stir, flip and fold the mixture until everything is heated through, about 3 to 4 minutes.
9. Test the flavors, add more spices, if necessary, to achieve the level of flavor you desire. Slightly mash the mixture, but make sure you still have some texture remaining. In other words, do not create mashed potatoes.
10. Take a tortilla and lay it flat, place about 1/3 cup of the potato/bean mixture on one end and roll it up into a log. Place it on the parchment paper lined baking sheet. Repeat and continue until you have used up all the mixture.
11. Place in a preheated 375 F oven and bake for 15 minutes. Then switch to high-broil for a few minutes to lightly brown the samosas.  Watch them carefully so they don’t burn.
12. Serve immediately with Sweet & Sour Sauce.

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Notes

*Curry Powder:  We love Penzeys The Now Currypowder.  Please feel free to use your favorite curry powder.

*Almond Flour Tortilla:  We used Siete Almond Flour Tortillas.  They are delicious and have the perfect texture for these samosas. You can use any WFPB compliant tortilla.  We highly recommend using Siete Almond Flour Tortillas as they create a beautiful, almost pastry-like exterior when baked.  We are including a link to Siete Family Foods Store Locator.  Click HERE for the Store Locator.

 *Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes 10 samosa rolls

*Storage:  Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.