It’s time for a killer vegan breakfast treat.
I’ve been feeling a bit of a cold the past week, not to mention the fact that I’ve hit the inevitable monthly mark on the calendar where my stomach views the world as an all you can eat pig out. These things combined are treacherous (ask my partner, whose finger I nearly bit off on Saturday whilst trying to devour food between his fingers) because they both make me feel the need to eat. Okay, not just eat, but eat a whole lot of everything. Specifically this is a time when I crave a good vegan breakfast, but I also had some samosa skins I needed to use.
And I mean, come on, who hates a fry up? And who hates deep fried? Now imagine combining the two. For realz. Vegan breakfast in a deep fried parcel!
I’ve taken all the best bits of a vegan fry up (my favourite parts of a vegan breakfast anyway): mushrooms, scrambled tofu and facon, and mashed them together into a filling for a samosa. If you have different breakfast favourites, by all means use them instead. Vegan sausages crumbled, tempeh, spinach, you name it and I bet it’d be kick-arse in these samosas. The samosa skins in this recipe were bought, but you can also make your own samosa pastry if buying them pre-packaged isn’t an option.
Vegan Breakfast Samosas
- Add a splash of oil to a large wok or frying pan and cook the mushrooms and onion over a medium high heat for a minute or so. Add the facon and crumble the tofu into the pan. Continue to fry for four or 5 minutes, or until the mixture begins to look dry and slightly browning. Mix in the coriander, salt, and garlic, cooking for a further 30 seconds. Remove from heat and set aside to cool for 15 or 20 minutes.
- Heat a few inches of oil in a wok or deep fryer to a medium heat.
- Make your samosas by placing about 1-2 tablespoons of filling in the corner of each strip of pastry, with the basic gist being to roll the pastry into a triangle.
- You can fry a few samosas at a time, but don’t overload the pan (nothing should be on top of anything else). Fry until golden brown and crispy (this shouldn’t take very long at all). Drain the best you can and, if possible, place on a mesh or tempura rack while making the other breakfast samosas. You can use paper towels too, but the samosas may not retain their crispness so much.
- Eat hot or cold, with your favourite sauces (a mix of ketchup and mayo is good, as is salsa) or plain.