This potato samosa recipe is inspired by the one in the Veganomicon cookbook. I was looking for something fun to make for Phil's first vegan dinner recipe back home with me, and I loved their suggestion to make a samosa filling, but stuff it into the skins of baked potatoes instead of a samosa pastry.
Much healthier and easier! Although I rarely use cookbooks, it's always nice to get new ideas for healthy vegan recipes I otherwise wouldn't think of.
Prep time: 20 minutes
Cooking Time: 30 minutes
Time from start to eating: 50 minutes
Makes enough for 8 small samosas.
Click for video transcription
Hi guys, this is Heather from healthyveganrecipes.net. Today I’m going to share how I came about my potato samosa recipe. So, if anyone noticed, I haven’t posted any videos yet this week because Phil and I were apart for a little while. Phil went to his parent’s place and I was back here at home, but we are reunited once again, oh yes — Phil had the camera that was the big thing.
So, besides making my potato samosa recipe, I wrote a couple of blogs, but I didn’t have the chance to video them. If you are interested, you can visit them at healthyeatingstartshere.com. One of them is the vegan food that I made for a new trip with my dad — some vegan camping food.
The other one was about nuts and why they are great to eat, but you shouldn’t be eating them strictly for protein. If you look at the breakdown of its nutritional profile, nuts are much more of a fatty food than a protein food. You can read more about that at healthyeatingstartshere.com.
Phil: You should tell people where we are.
Heather: Oh, we are right now sitting by the Rideau Canal, in Ottawa Canada, and a boat just went by. Lots of people are here picnicking. Phil and I are having our lunch out here.
While Phil was still in London, I came down and had a picnic here by myself, which was kinda lonely but now, I’m excited because I get to share it with Phil. And it almost feels like snowing because there are lots of pollens floating around in the air — they’re little white fluffy things.
So we’re enjoying a gorgeous sunny day, get a little bit of vitamin D day and getting lunch. What I have for a part of our lunch today is something that I made last night for Phil, for his welcome home dinner — extreme close up on the potato samosa recipe.
This potato samosa recipe idea is inspired by a cookbook called Veganomicon, which most of you have probably heard of — its one of the most famous vegan cookbooks. The idea was to make samosas but using the potato skin as the wrapper instead of a pastry.
I like this idea and it’s the first time I tried this. Phil can tell me how it turned out. How was it Phil?
Phil: Pretty good.
Heather: Pretty good. I’m not a huge potato person so I didn’t have many. So I’ll tell you how to make this.
Phil: But it was really, really good. It was, I could say, it was reminiscent of samosas. It’s a little bit different but it tasted wonderful.
Heather: Yeah, I was actually using a little bit of leftovers from the camping food that I made. So if I had made this properly, it would probably be better. What I’m going to do is post a recipe, for you guys to check out over at healthyveganrecipes.net.
I’ll just tell you quickly how I made it. I just started with some onion, which is sautéed in some coconut oil and I added some garlic, ginger, some grated carrot, some frozen peas. The inside of the potato, which was baked — to bake potatoes, you just pierce it with a fork and wrap it in tin foil and put it in the oven.
When they’re cooked, cut it in half and scoop out the middle, and then add it to the mixture of veggies that you are sautéing, and then spice it with a bunch of Indian spices. Samosas are usually pretty spicy but I didn’t make this one so spicy.
So, I will post this potato samosa recipe over at healthyveganrecipes.net. And I think that's all I wanted to say today. I hope you guys are having a lovely afternoon, and Phil and I are going to enjoy our lunch.