I won’t lie, this meal took a while (almost a half day) to make. Before you say anything … I know … but, hey Enjoy! Here’s the recipe;
You’ll need: food processor, high speed blender, dehydrator
Preparation time: 🙂
Cook time: 12 hours
Total time: 😉
Ingredients for Wrapper:
5+ 1/2 cup zucchini ( peeled )
1 yellow bell pepper
1 carrot ( peeled )
4 tbsp olive oil
2 tbsp lemon juice
1 cup ground flax seeds
salt and pepper to taste
Blend everything until smooth. Spread evenly over dehydrator sheets. Dehydrate at 140°F about 2 hours. Decrease heat to 118°F and continue to dehydrate for another 8- 9 hours ( they should be soft and flexible, do not over-dehydrate ).
Ingredients for Samosas filling:
Step 1 – mix all ingredients together in a bowl
1 tbsp olive oil
1/4 tsp chili powder
1/4 tsp ginger powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
Step 2 – add filling ingredients to a food processor
1/2 cup sundried tomato
1/2 cup water
1 tbsp organic miso paste
1/12 tbsp Tamari
1 clove garlic
salt and pepper to taste
+ the oil ( above )
Step 3 – add following ingredients to a food processor and pulse a few times
1 cup sunflower seeds
1/4 cup raisins
1/4 cup fresh cilantro ( chopped )
* dash of fresh chopped green chili ( optional )
Step 4 – remove mixture from food processor and pour into a bowl, add in
1 cup carrots ( grated )
1/2 cup peas and mix together with your hands.
Step 5 – cut wrappers into 3 long strips out of 1 sheet.
Fill cones ( try to form a triangle shape ) with the mixture ( about a heaping tbsp / cone ) and place Samosas on a dehydrator sheet, and Dehydrate at 140°F for 1 hour.
Serve with Cilantro or Sweet Tamarind Chutney
Ingredients for Cilantro Chutney:
1 cup fresh cilantro
1/4 cup fresh mint
1 tbsp lemon juice
1/2 cup raw vegan mayo
salt and pepper
Ingredients for Sweet Tamarind Chutney:
1/2 cup tamarind paste
4- 5 dates ( soaked )
pinch salt
Enjoy!
- INGREDIENTS FOR WRAPPER:
- 5+ ½ cup zucchini, peeled
- 1 yellow bell pepper
- 1 carrot, peeled
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 cup ground flax seeds
- salt and pepper to taste
- INGREDIENTS AND INSTRUCTIONS FOR SAMOSAS FILLING:
- STEP 1 - mix all ingredients together in a bowl
- 1 tbsp olive oil
- ¼ tsp chili powder
- ¼ tsp ginger powder
- ½ tsp turmeric powder
- ½ tsp cumin powder
- STEP 2 - add filling ingredients to a food processor
- ½ cup sundried tomato
- ½ cup water
- 1 tbsp organic miso paste
- 1/12 tbsp Tamari
- 1 clove garlic
- salt and pepper to taste
- + the oil ( above )
- STEP 3 - add following ingredients to a food processor and pulse a few times
- 1 cup sunflower seeds
- ¼ cup raisins
- ¼ cup fresh cilantro ( chopped )
- * dash of fresh chopped green chili ( optional )
- STEP 4 - remove mixture from food processor and pour into a bowl, add in
- 1 cup carrots ( grated )
- ½ cup peas and mix together with your hands.
- STEP 5 - cut wrappers into 3 long strips out of 1 sheet. Fill cones ( try to form a triangle shape ) with the mixture (about a heaping tbsp / cone) and place Samosas on a dehydrator sheet, and Dehydrate at 140°F for 1 hour.
- INGREDIENTS FOR CILANTRO CHUTNEY:
- 1 cup fresh cilantro
- ¼ cup fresh mint
- 1 tbsp lemon juice
- ½ cup raw vegan mayo
- salt and pepper
- INGREDIENTS FOR SWEET TAMARIND CHUTNEY:
- ½ cup tamarind paste
- 4- 5 dates ( soaked )
- pinch salt
- FOR WRAPPER - Blend everything until smooth. Spread evenly over dehydrator sheets. Dehydrate at 140°F about 2 hours. Decrease heat to 118°F and continue to dehydrate for another 8- 9 hours (they should be soft and flexible, do not over-dehydrate).