Because ‘vegan’ doesn’t have to mean healthy

I unfortunately left my lunch of mujadra [link] at home before heading off to work this morning, so I had something to look forward to, when arriving home. Seeing that this isn’t wasn’t office and I had time before the dinner hour, I decided against just warming up the mujadra and instead turn it into something better.

Empanadas were the first thing to come to mind. I started poking around on my phone for “empanada dough” and recipes came up with the one ingredient that I didn’t have… eggs. I thought on this for a minute. Could I substitute eggs with some other protein? Tofu would serve as a protein, but wouldn’t give me leavening or elasticity. I thought substituting in glutinous rice flour, which would have given me the structure I needed but not necessarily yield a tender dough.

Forsaking latin cuisine, I thought samosas. Since I rarely see egg in Indian recipes, so I googled around for samosa dough. Like many Indian bread recipes, samosa dough is 10% ingredients and 90% technique. An aggregate of all the recipes are as follows:

  • 1 scoop [roughly a 1/3rd of a cup] of flour
  • 1 scoop of semolina flour
  • a heaping tablespoon of oil, butter, or shortening (yes Crisco is vegan)
  • water

The trick is to mash the fat into the flour then add enough water to make a slightly tacky ball.
Let the dough rest as you prepare the filling.

My samosa filling was the left over mujadra, frozen cauliflower and broccoli, and mushroom pieces; sauteed, then tossed with some madras curry powder and left to cool. I thought of frying up some turkey burger or throwing in pieces of tofu… but meh.

Divide the dough into four pieces. Roll each piece on floured surface to about 5-6 inch round. Place stuffing in the center of the circle and fold the edges to make a triangle: see a real Indian do it [link]

Bake at 400ºF for about 20 minutes.
Samosa

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