I know you’re going to love these Baked Vegan Breakfast Samosas. I get it, it’s a little weird. But SO good! This idea came to be because I absolutely LOVE samosas and would love to eat them all the time. But since samosas are traditionally fried, I didn’t think that was the best idea for breakfast. I wasn’t sure if a baked samosa would taste as good but I can confirm that these are delicious and make an amazing breakfast or brunch!
These baked vegan breakfast samosas are not traditional in the slightest but we are taking some of those traditional ingredients while adding our own breakfast-y spin. I’ve added mashed potato, peas, a spiced tofu scramble, and breakfast sausage. It’s like a classic tofu scramble and potato hash breakfast but with a fun twist. You gotta try it!
So, what are samosas?!
They are a fried or baked pastry dough that is filled with a wide range of fillings. Some include meat but often times is filled with a delicious and flavorful potato filling! They originated in the Middle East and Central Asia and then began to spread to Africa and South Asia. According to my research, samosas are popular in a lot of different places all over the world and can look a variety of different ways. My personal introduction to this delicious and flavorful appetizer happened to be through Indian-American restaurants!
What You Will Need For These Vegan Breakfast Samosas
These are baked so no need to have a deep fryer or a large pot for frying. Nothing special required!
- All Purpose Flour
- Vegan Breakfast Sausage
What I Used:
Vegan Sausage: I typically use gardein or lightlife. Any vegan sausage will work as it will be crumbled.
What should I serve my baked vegan breakfast samosas with?
I typically see samosas being served with tamarind chutney and mint chutney. Both are tasty but I’ve always been a huge tamarind chutney fan so I decided to make my own to serve with these. I’ve also served these with sriracha and ketchup and it was pretty tasty so feel free to go that route if you don’t have the extra time to prepare the chutney. I used this recipe here and it was amazing! I didn’t want to use sugar so instead opted for pitted dates that I soaked in water for about 2 hours and blended with the water listed in the recipe before continuing with the written instructions. Definitely give it a try! It’s wonderful.
More Breakfast Recipes You Might Like:
- Spiced Vegan Waffles
- Vegan Chicken & Waffles
- Blueberry Lemon Poppyseed Muffins
- Vegan Breakfast Tostadas
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Baked Vegan Breakfast Samosas
- 1 cup All Purpose Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 2 tbsp Vegetable Oil
- 1/4 cup Warm Water
- 1 Gold Potato mashed
- 1/3 cup Yellow Onion
- 1-2 Garlic Cloves
- 1 tsp Garam Masala
- 1/2 tsp Turmeric
- 1 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Pepper
- 1/2 tsp Cumin
- 1/2 tsp Coriander
- 1/4 tsp Ginger
- 1/4 tsp Red Pepper Flakes
- 3-4 tbsp of Water
- 1/4 of a Block of Firm Tofu
- 2 Vegan Breakfast Sausage Patties
- 1/4 cup of Peas
- 2-3 tbsps of Cilantro optional
- Salt to taste
- 1-2 tbsp Oil for brushing on before baking
- Bring a small pot of water to a boil. Peel and dice the potato. Boil until fork tender, about 7-10 minutes depending on how big or small you diced it. Drain the water and roughly mash the potato using a fork or a potato masher. Set aside.
- Minced 1/3 cup of yellow onion, 1-2 garlic cloves, and prepare your spices. Cook the onion on medium-high heat for about 7 minutes or until it becomes soft and is starting to brown.
- Turn heat to medium and add the minced garlic, garam masala, turmeric, onion powder, garlic powder, black pepper, cumin, coriander, ginger, and red pepper flakes. Continue to cook for 1-2 minutes.
- Add in a healthy pinch of salt and 3-4 tbsps of water. Then, crumble in the tofu. Continue to cook for about 10 minutes until it starts to brown. Toss occasionally. Turn off heat and set aside.
- Crumble the vegan sausage and toss in a pan with a touch of oil on medium-high heat until nicely browned. Add in the peas and continue to cook for 1-2 minutes. Turn off heat and set aside.
- In a medium sized bowl, add the mashed potato, tofu, sausage & peas, and cilantro. Toss until well combined and sprinkle on salt to taste. Set aside.
- Whisk together the All Purpose Flour, Salt, and Baking Soda. Add in oil and water. Mix with a wooden spoon or spatula then bring the dough in to a smooth ball using your hands. Cover with a dish towel and set aside for 10 minutes to rest.
- Lightly flour a clean surface. Divide the dough in to 4 pieces and roll each in to a ball. Roll out each piece in to an oval shape as thin as you can. Cut each in half to resemble the letter D.
- To fill each samosa, lightly brush the edges of each piece with water. Starting at the flat side, fold in towards the top. Continue to stretch the dough with your hands to create what resembles an ice cream cone out of the dough.
- Fill the dough with about 2 tbsps of filling. Stuff in the filling using your hands or the back of the tablespoon. Lightly brush the open part with water and seal the samosa shut. Shape the samosa with your hands until you are happy. Set aside and continue until you have 8 samosas.
- Preheat oven to 400F. Brush each samosa with vegetable oil on all sides. *This is very important, do not skip.
- Bake the samosas for 15-20 minutes until golden brown on the bottom. Flip and continue to cook for another 5-10 minutes. Serve with sauce of choice and enjoy!