Delicious and flavorful samosas stuffed with butternut squash, peas, and aromatic spices. Perfectly crispy and vegan-friendly. Serve with a tangy tamarind chutney.
The Ultimate Healthy Twist: Vegan Baked Samosas and Chutney – No Oil, No Gluten, No Refined Sugar
Filling: 1 medium butternut squash, ½ cup peas, 1 tsp cumin seeds, 1 tsp coriander seeds, ½ tsp turmeric, 1 tsp garam masala, 1 tsp ground fennel, 1 tsp cumin powder, 2 tsp ground coriander, ⅛ tsp cayenne or ½ tsp red chili powder, 1/2 tsp ginger powder, 1 clove garlic, 1 tsp salt or to your taste, 1 tbsp lemon juice.
Crust: 2 ½ cups fine almond flour, 2/3 cup arrowroot powder, 1/2 tsp baking powder, 4 tbsp ground flax, ½ cup + 2 tbsp water, 1 ½ tsp salt.
Tamarind chutney: ½ a cup tamarind pulp, ½ a cup date paste, ¼ tsp ground cumin, ¼ tsp ground coriander, ¼ tsp ground fennel, Water to thin as needed.
PREPARE FILLING: Peel and dice butternut squash. Steam until just soft. Add cumin and coriander to a dry pan and roast lightly on medium heat. Add 2-4 tbsp of water and all the other spices. Mix until combined. Add peas and stir. Add cooked squash and stir. Allow the squash to mash slightly, still keeping whole pieces.
PREPARE PIE CRUST: Mix ground flax and water and set aside. Combine almond flour, baking powder, starch, and salt together in a bowl. Add flax mixture and mix with a spoon until it begins to come together. Use your hands to bring it all together to form a ball of dough. Divide into 4 equal balls. Roll into a circle between two pieces of parchment paper. You may use a round bowl to trim edges. Cut the circle in half. Carefully pick up a semicircle and form into a cone shape, pressing to seal the seam. Add filling, taking care to not overstuff. Seal the top edge. Repeat for the rest of the samosas.
Bake in a preheated oven at 400 for 20 minutes or until light golden brown.
PREPARE THE CHUTNEY: Soak a 3-inch piece of tamarind (amount will vary depending on the brand) in 1 cup of boiling hot water. Allow it to sit and soften for 10-15 minutes. Transfer tamarind and water to a mesh strainer and use a spoon to push the pulp through into a bowl. Transfer 1/2 cup of pulp to a saucepan. Add date paste and seasoning. You may add some water if your chutney is too thick. Bring to a simmer for 2-3 minutes. Remove from heat.
The Best Vegan Baked Samosas and Chutney: Oil-Free, Gluten-Free, Refined-Sugar-Free Video Transcript
These are delicious samosas with a Tamarind Chutney made healthy vegan Style no oil no wheat no refined sugar no rice and today I’m going to show you how to make your own okay so the first thing we’re going to do is start preparing our butternut squash so typically samosas are filled.
With white potatoes and peas but today we’re going to be using butternut squash instead of white potatoes because it’s a both of your choice now we’re going to begin by peeling and cutting our squash into the cubes and then we’re going to steam them until they’re nice and soft okay so these are the spices that we’re going to use to make our samosas.
Now typically the way it’s done guys is that you would sauté these spices and the oil to bring out the flavors but this is healthy Vegan Cooking so we’re not going to use any oil but I’m going to show you how to use these spices and still get lots of flavor in this dish let’s do it all right so the first thing I’m going to do is dry roast my.
Coriander and my cumin seeds until they’re nice and fragrant by dry roasting our cumin and our coriander it’ll give a really really nice flavor to this dish now once our seeds are lightly toasted we’re going to add some water and crushed garlic to the pan then it’s time to add all of our powdered spices now if necessary you may.
Need to add a splash of water uh you’re looking to have a past likee consistency but if there’s not enough water your spices can burn now next is time for the peas and a little more water and then we’ll add the butternut squash now you’re going to want to coat all the squash with this beautiful flavorful spice mixture all right so now I’m going.
To add a little lemon juice all right so now we have our filling made and set aside the next thing we want to do is make our dough for the crust for stuffing these um now to make the crust the first thing we’re going to do is make a flax egg typically in a dish like like this you would have.
Um oil added to help bind the the dough but this is oil free so we’re going to make a flax egg by taking this ground flax seed and putting it in a little water and then I’m going to give that a mix once we’ve got our flax egg mixed we’ll set it aside and then it’s time to combine our dry ingredients and mix them together really well now after we do.
This now it’s time to add our flax egg to the mixture and form this into our dough if you’re enjoying this video please like And subscribe below okay so now I’m going to cut my dough okay so I’m cutting my dough into four equal sections now we’ll be working.
With one section at a time leaving the others in a bowl covered with a damp cloth or paper towel so that they don’t dry out next we’re going to use two pieces of parchment paper to roll each section into a circle now I’m using a round Bowl to make a nice symmetrical Circle so that these look extra nice then we’re going to cut that circle into.
Halves and form a cone shape with each piece now you want to take care to seal your seam well by squeezing with your fingers when adding The Filling be careful not to over stuff your samosas or the dough will tear when you seal the top to seal the top you’ll gently press the two sides together then place the SOS with seams side down on a parchment.
Line paper and get them in the oven okay so now that we have our samosas in the oven baking while they’re baking we’re going to prepare our Tamarind Chutney now I’ve bought a lot of uh Tamarind before and typically I don’t see it with this many seeds this is a lot of seeds and frankly I was a.
Little concerned it would be too seed but I got it in my hot water got it soaking and now I can see that there’s plenty of Pulp so this is going to be just fine so we’re going to go with it so the first step to making this Chutney is to separate the seeds from the pulp now I’m doing this using a mesh strainer over a bowl I’m using a spoon.
To move my Tamarind around and press it through the mesh thoroughly so that we have a nice smooth PP okay so I’ve gotten a good amount um into my bowl nice and creamy here and uh I could get more of this but this is about what we need so we’re going to stop right here and go to our next step.
So the next step is combining our Tamarind pulp with date paste to give it some sweetness we’re also going to add a couple of spices to complement the sweet and tart flavor and just like that our Chutney is ready and look at these beautiful samosas hot and fresh out of the oven now it’s time to get them on a plate and.
Add some of our delicious Tamarind and date Chutney all right guys so you know what time it is it’s time to give these a taste M.
Wow you got to try these so if you’re new to my channel and want to know how to find the recipes look below video for the word more tap on the word more and you’ll see the beginning of the recipe tap on the word more a second time and you’ll see the full recipe then you can begin to make your own thanks for watching.
