In the area of British Columbia where we are living while filming Coco’s show, there is absolutely incredible Indian food. I have been partaking regularly and trying out so many new dishes- happily Indian cuisine is so easy to enjoy when you are plant-based!

But one of the elusive dishes as a Gluten-free family, is the ever fluffy, golden and crispy fried samosas!

Crispy oven Baked Veggie Samosas with Mint Cilantro Sauce (Vegan and Gluten-free) from HeatherChristo.com

Everyone else orders them when we go out, they serve them on set as a snack, and basically they haunt me in my dreams. So after watching some particularly delicious samosas devoured in front of me recently, I decided that I would have to figure out a Vegan/GF version that was just as tasty.

I recognize right now that these are not fluffy, doughy deep-fried samosas- but the coconut oil baked rice wrappers are definitely golden and crispy and they do give you that feeling of a crackly fried wrapper with an absolutely delicious filling.

Crispy oven Baked Veggie Samosas with Mint Cilantro Sauce (Vegan and Gluten-free) from HeatherChristo.com

The results were on-point. Pete, Coco and I ate the entire recipe. Well, actually, Coco saved the very last one for Pia because she is less hungry and greedy than we are I guess! Liberally dipped in the mint-cilantro sauce, these are AMAZING!!! They would be perfect as an appetizer, or served with a green salad for dinner.

Crispy oven Baked Veggie Samosas with Mint Cilantro Sauce (Vegan and Gluten-free) from HeatherChristo.com

Crispy Baked Veggie Samosas with Mint-Cilantro Dipping Sauce (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • Veggie Samosa Filling:
  • ¼ cup coconut oil
  • 1 cup yellow onion, finely chopped
  • 1 jalapeno, minced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely minced
  • 1 cup finely shredded carrots
  • 1 cup chopped mushrooms
  • 1 cup finely shredded green cabbage
  • 1 cup fresh shelled peas
  • 1 can of garbanzo beans, rinsed and drained
  • ¼ cup unsweetened shredded coconut
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons ground tumeric
  • ½ teaspoon cinnamon
  • Kosher salt
  • Mint-Cilantro Dipping Sauce:
  • 2 cloves garlic
  • 1 jalapeno, roughly chopped
  • 1 cup fresh mint leaves
  • 1 bunch of fresh cilantro
  • The zest and juice of 1 lime
  • ¼ cup of olive oil
  • 2 tablespoons rice vinegar
  • Kosher salt
  • 10 dried round rice-paper wrappers
  • 2 tablespoons melted coconut oil
Instructions
  1. Preheat the oven to 400 degrees, preheat the sheetpan with a silpat or parchment paper
  2. For the Samosa Filling:
  3. In a heavy pan, combine the coconut oil, onion, jalapeno, garlic and ginger. Saute over medium heat, stirring often until the onions are softening and fragrant, about 3-4 minutes. Add the carrots and mushrooms, and stirring often, cook another 5-6 minutes until the vegetables are tender. Add the cabbage, peas and garbanzo beans along with the coconut and spices and stir well. Add ¼ cup of water if the pan is too dry and mix everything well until all the veggies are coated with the spices. Cook while stirring often until the peas are cooked through, the cabbage is wilted and everything is tender and well combined. Season with salt and set aside until slightly cooled.
  4. Meanwhile, prepare the mint-cilantro dipping sauce:
  5. In the jar of a blender, combine the garlic, jalapeno, mint, cilantro, lime, oil and vinegar and blend until smooth. Season to taste with kosher salt.
  6. Prepare a sheet
  7. Fill a bowl or a pie plate with hot water. Dip a rice wrapper into the hot water for a few seconds and when it softens, pull it out and spread it out flat on the counter top. With a sharp knife, cut the wrapper in half evenly. You will have two half circles.
  8. Spoon about 2 tablespoons of filling onto one half in the center. Fold one corner over the filling, and then pull the other corner over to create a triangle filled with the veggie filling. Pinch or fold over the edges so that you have a sealed triangle.
  9. Line the samosa triangles up on the prepared sheet pan which has been greased with coconut oil. Rub the tops of the samosas with any extra oil from the pan.
  10. Bake the samosas for 10 minutes, then gently flip them and bake another 5 minutes.
  11. The samosas will be golden brown and crispy. Serve immediately with the mint-cilantro dipping sauce.

 

Print Recipe  

In the area of British Columbia where we are living while filming Coco’s show, there is absolutely incredible Indian food. I have been partaking regularly and trying out so many new dishes- happily Indian cuisine is so easy to enjoy when you are plant-based!

But one of the elusive dishes as a Gluten-free family, is the ever fluffy, golden and crispy fried samosas!

Crispy oven Baked Veggie Samosas with Mint Cilantro Sauce (Vegan and Gluten-free) from HeatherChristo.com

Everyone else orders them when we go out, they serve them on set as a snack, and basically they haunt me in my dreams. So after watching some particularly delicious samosas devoured in front of me recently, I decided that I would have to figure out a Vegan/GF version that was just as tasty.

I recognize right now that these are not fluffy, doughy deep-fried samosas- but the coconut oil baked rice wrappers are definitely golden and crispy and they do give you that feeling of a crackly fried wrapper with an absolutely delicious filling.

Crispy oven Baked Veggie Samosas with Mint Cilantro Sauce (Vegan and Gluten-free) from HeatherChristo.com

The results were on-point. Pete, Coco and I ate the entire recipe. Well, actually, Coco saved the very last one for Pia because she is less hungry and greedy than we are I guess! Liberally dipped in the mint-cilantro sauce, these are AMAZING!!! They would be perfect as an appetizer, or served with a green salad for dinner.

Crispy oven Baked Veggie Samosas with Mint Cilantro Sauce (Vegan and Gluten-free) from HeatherChristo.com

Crispy Baked Veggie Samosas with Mint-Cilantro Dipping Sauce (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • Veggie Samosa Filling:
  • ¼ cup coconut oil
  • 1 cup yellow onion, finely chopped
  • 1 jalapeno, minced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely minced
  • 1 cup finely shredded carrots
  • 1 cup chopped mushrooms
  • 1 cup finely shredded green cabbage
  • 1 cup fresh shelled peas
  • 1 can of garbanzo beans, rinsed and drained
  • ¼ cup unsweetened shredded coconut
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons ground tumeric
  • ½ teaspoon cinnamon
  • Kosher salt
  • Mint-Cilantro Dipping Sauce:
  • 2 cloves garlic
  • 1 jalapeno, roughly chopped
  • 1 cup fresh mint leaves
  • 1 bunch of fresh cilantro
  • The zest and juice of 1 lime
  • ¼ cup of olive oil
  • 2 tablespoons rice vinegar
  • Kosher salt
  • 10 dried round rice-paper wrappers
  • 2 tablespoons melted coconut oil
Instructions
  1. Preheat the oven to 400 degrees, preheat the sheetpan with a silpat or parchment paper
  2. For the Samosa Filling:
  3. In a heavy pan, combine the coconut oil, onion, jalapeno, garlic and ginger. Saute over medium heat, stirring often until the onions are softening and fragrant, about 3-4 minutes. Add the carrots and mushrooms, and stirring often, cook another 5-6 minutes until the vegetables are tender. Add the cabbage, peas and garbanzo beans along with the coconut and spices and stir well. Add ¼ cup of water if the pan is too dry and mix everything well until all the veggies are coated with the spices. Cook while stirring often until the peas are cooked through, the cabbage is wilted and everything is tender and well combined. Season with salt and set aside until slightly cooled.
  4. Meanwhile, prepare the mint-cilantro dipping sauce:
  5. In the jar of a blender, combine the garlic, jalapeno, mint, cilantro, lime, oil and vinegar and blend until smooth. Season to taste with kosher salt.
  6. Prepare a sheet
  7. Fill a bowl or a pie plate with hot water. Dip a rice wrapper into the hot water for a few seconds and when it softens, pull it out and spread it out flat on the counter top. With a sharp knife, cut the wrapper in half evenly. You will have two half circles.
  8. Spoon about 2 tablespoons of filling onto one half in the center. Fold one corner over the filling, and then pull the other corner over to create a triangle filled with the veggie filling. Pinch or fold over the edges so that you have a sealed triangle.
  9. Line the samosa triangles up on the prepared sheet pan which has been greased with coconut oil. Rub the tops of the samosas with any extra oil from the pan.
  10. Bake the samosas for 10 minutes, then gently flip them and bake another 5 minutes.
  11. The samosas will be golden brown and crispy. Serve immediately with the mint-cilantro dipping sauce.