Raw Vegan Samosas for “cooking” fanatics

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!

Samosas for "cooking" fanatics

 

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Prep time

2 hours

Cook time

12 hours

Total time

14 hours

 

Author: Deviliciously Raw

Recipe type: Main

Cuisine: Raw, Vegan

Ingredients

• 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

Instructions

1. 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).

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