Vegan Meat Taste Samosas

Samosa are a comforting snack, entree, or appetizer that everyone loves. No one will realize this hearty recipe is completely meatless!

Photo & recipe by Hannah Kaminsky (

Like any properly constructed hand pie, samosa are designed to be eaten out of hand. Though brilliantly flavorful as is, it never hurts to add a simple dipping sauce, especially as a cooling temperature contrast to the hot pastry. My favorite options include:

If you’d like to create a well-rounded plated meal with samosa as the centerpiece, that’s a snap, too! Just add one or more sides:

  • Leafy green salad
  • Chopped cucumbers and tomatoes
  • Rasam (spicy tomato soup)
  • Lentil dal
  • Basmati rice

Ingredients (MAKES 12 SAMOSAS) (1 hour 30 minutes)

  • 2 Cups All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 tsp Ground Turmeric
  • 1/4 tsp Ground Black Pepper
  • 1/4 Cup Coconut Oil or Vegan Butter, Melted
  • 1/2 Cup Warm Water
  • 3 Tbsp Coconut Oil
  • 2 Carrots, Peeled and Finely Diced
  • 1/2 Large Red Onion, Diced
  • 1 - 2 (20g) Jalapeño or Serrano Peppers, Seeded and Minced
  • 3 Cloves Garlic, Minced
  • 1/2 tsp Whole Cumin Seeds
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Kashmiri Chili Powder or Paprika
  • 1/2 tsp Ground Turmeric
  • 1/2 tsp Salt
  • 1 (8-Ounce) Package Tempeh, Crumbled
  • 1 Cup Soaked Shiitake Mushroom Stems and/or Caps, Minced
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Garam Masala
  • 1/4 tsp Ground Cinnamon
  • 1/2 Cup Green peas frozen or boiled
  • 1/4 Cup Fresh Mint, Minced
  • as needed Neutral Vegetable Oil


To make the pastry dough, combine the flour, baking powder, salt, turmeric, and pepper in a large bowl. Slowly pour in the Coconut oil 1/4 Cup and warm water while mixing with a sturdy wooden spoon.
Once it becomes too stiff to stir easily, knead by hand until the dough is smooth. If the air is very dry, you may need to add another splash of water.
Cover with a clean kitchen towel and let rest at room temperature for 30 minutes.

Meanwhile, prepare the filling by placing the Coconut oil 3 Tbsp in a medium saucepan over medium heat. Once melted, add the carrots, onion, peppers, and garlic, sauteing into softened an aromatic; 5 - 8 minutes.
Add the cumin seeds, ginger, chili powder, turmeric, and salt and cook for another minute.
Turn down the heat and add the tempeh, using your spatula to break up any remaining large pieces. Incorporate the minced shiitake, soy sauce, and lemon juice, stirring well. Saute for another 10 minutes, until lightly browned around the edges.
Add the garam masala and cinnamon, mixing well, then immediately remove from heat. Stir in the peas, allowing them to thaw from the residual heat, followed by the mint. Transfer the filling to a separate bowl and let cool to room temperature.
When you're ready to assemble the samosas, lightly dust a clean surface with flour. Take your rested dough and cut it into 6 equal pieces.
Working with one piece at a time, roll it into a ball and then use a rolling pin to flatten it into a even circle, about 7 - 8 inches in diameter. Use a sharp knife to cut it into half; you now have two half moons.

Take one half and roll it into a cone, lightly moistening the edge with water and pressing the edges to seal. Stuff with 3 - 4 tablespoons of the filling, pressing down gently.
Moisten the bottom edges and fold them over, pressing them together to create a neat little pyramid. Repeat with the remaining dough and filling. Cover the finished samosa with a clean kitchen towel to prevent them from drying out.
To cool, heat at least 1 inch of oil to shallow fry, or 2 - 3 inches of oil to deep fry, using a heavy, high-sided pan set over medium heat. Add 2 - 3 samosa at a time, being careful not to crowd the pan.

Fry for 3 - 5 minutes on each side, flipping as needed, until golden brown all over. Remove with a slotted spoon and drain on paper towels.
Alternately, you can lightly spray the samosa with a thin coating of oil and air fry at 370 degrees for 15 minutes, flipping after 10 minutes, until crispy and browned on both sides.
In a conventional oven, bake at 400 degrees for 20 - 30 minutes, flipping halfway through, until golden brown.

Serve hot!

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