Tempeh Samosas

These revisited samosas made of fresh tempeh are one of our favorite go-to recipes. You can make them smaller and serve them as an appetizer, or have them as a main dish. Tempeh is high in protein and fiber, which makes the samosas a filling and nutritious meal. It's a great way of eating veggies, especially for kids. And they are so fun to make!

You can change the veggies in the filling, depending on the season and what's left in your fridge. We usually make lots and freeze half so we always have a quick healthy option available.

Level: Medium Time: 40 min Servings: 2 -3

You'll need:

Tempeh Samosas:

• 1 pack of Ragi Green Pea Tempeh

• 1/3 c cashew nuts

• 1 tbsp cumin seeds

• 1 tbsp mustard seeds

• 1 tsp curry

• Other spices (optional) like black cumin, fenugreek, etc

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 tsp ginger, minced

• 2 carrots, chopped

• A bunch of fresh spinach

• 6-8 rice paper sheets

• 2 tbsp oil

Chutney:

• 1 garlic clove

• 1 tsp ginger

• 1/2 chili

• 6-8 dates, pitted

• 1/4 c mint leaves

• 1 lemon, juiced

• 1 tbsp olive oil

Method:

1. In a pan, toast the cashews. Chop them roughly and set aside.

2. Cook the tempeh in the same pan with a bit of oil, salt, and pepper. Set aside.

3. Pop the cumin and mustard seeds in the same pan.

4. Add the onion, garlic, and ginger. Cook for 5 min.

5. And the curry or other spices and cook for 1 minute.

6. Add the carrots and cook for 7 min.

7. Add the tempeh and mix well. Remove from heat.

8. Add the spinach and cashews. Mix.

9. To make the samosa, lightly wet a rice paper sheet. Add around 2 tbsp of the filling on 1/4 of the circle. Fold in half and then fold in half again to make a triangle with the filling inside. As you make the samosas, place them in an oven tray.

10. Lightly brush them with a bit of oil and bake for 15 min on each side at 200 C.

11. For the chutney, process the garlic, ginger, and chili in a food processor. Add the dates, mint leaves, lime juice, and olive oil. Process on high power until smooth and creamy. If you use a blender, you'll need to add a bit of water.

12. Serve hot with the chutney to dip.

*Note: Tempeh is a fermented food. The microorganisms responsible for this process predigest the nutrients from the beans, which make them easier for your body to digest and absorb.

We'd love to see your creations! Send us a picture or tag us on Instagram @ragi.food

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tempeh 💚