This recipe is the definition of fusion cuisine! These Bavarian Samosas are filled with chewy sauerkraut, creamy potatoes, and sweet pineapple. They get an extra kick from Indian spices. The asafetida, also known as hing, adds a great flavor—you can find this at most Indian grocery stores, so don’t skip it! Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019.Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.theexperimentpublishing.com
Bavarian Samosas [Vegan]
- 1 large onion
- 3 1/2 ounces (100 g) russet potato (1 small), boiled and peeled
- 1/4 cup (50 g) cubed peeled fresh pineapple
- 1 1/3 cups (200 g) drained sauerkraut
- 1 teaspoon salt
- 4 1/2 ounces (125 g) smoked tofu
- 2 garlic cloves
- 3 teaspoons curry powder
- 2 teaspoons asafetida
- 1/2 teaspoon ground coriander
- 2 tablespoons soy milk
- 24 spring roll wrappers
- 2 tablespoons peanut oil
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Slice the onion into thin rings. Cube the potato. Combine the onion, potato, and pineapple with the sauerkraut and salt in a medium bowl. Blend the tofu, garlic, curry powder, asafetida, coriander, and milk until smooth in a small food processor. Add to the sauerkraut mixture and mix well.
- Lay one of the spring roll wrappers on top of another. Spoon 2 tablespoons of the filling in the middle, brush the edge with a little water, and fold into a triangle. Repeat with the remaining wrappers and filling.
- Brush the samosas with the oil and place on the prepared baking sheet.
- Bake for 20 minutes, or until golden brown. Serve warm.