Vegan Baked Samosas

Ingredients

• Wonton wrappers

  (includes egg roll wrappers)

  18 wrapper, wonton or 144g

• Water

  Plain, clean water

  1 cup or 237g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 tsp or 5g

• Potato

  Flesh and skin, raw

  2 cup, diced or 300g

• Onions

  Raw

  2 medium or 220g

• Spinach

  Raw

  1 ½ cup or 45g

• Salt

  Table

  ½ tsp or 3g

• Curry powder

  Spices

  ¼ tsp or 0.5g

Directions

1. Chop potatoes and onions. Put the chopped potatoes in a large saucepan and add about ¾ cup of water. Let it cook on medium heat (lid on the pan) until the potatoes are soft and the water has evaporated. If the potatoes are not soft enough and the water is gone, add more water and let it cook further.
2. Once the potatoes are soft, add the olive oil and chopped onions. Let it cook until the onions are golden-brownish. Reduce the heat and add the fresh spinach. Once the spinach wilted, season the filling with salt and curry powder. Let the filling cool off before filling them in the wrappers!
3. Pre-heat the oven to 400°F / 200°C.
4. Prepare your work station. You'll need the vegan spring roll wrappers, a small bowl with water and the filling, olive oil for brushing the samosas, sesame seeds and the baking sheet.
5. Place a small bit of the filling in the center of a spring roll wrapper. Gently fold ing half (forming a triangle) and seal it with water so it stays closed.
6. Brush the samosas with a tiny bit of olive oil, add the sesame seeds on top and bake them in the oven for about 15 to 20 minutes - until the sides are golden and crispy. Enjoy!

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• Vegan Samosa Soup
• Vegan Twice Baked Potato Casserole
• Vegan Oven-Baked Mexican Quinoa Casserole
• Vegan Chocolate Cake
• Mushroom Supreme Vegan Sandwich
• Vegan/GF Pancakes