Vegan Samosa Wraps Recipe
Baked Vegan Samosa Wraps made with tortillas and a flavorful filling. These easy high-protein vegan samosas are perfect for meal prep or entertaining.
Servings: 3 to 4 servings (10 wraps)
Calories: 390kcal
Equipment
- Blender optional for the sauce
- Oven or air fryer
Ingredients
- 1 ¼ cup cooked French lentils or green or brown lentils (or ½ cup dried, cooked)
- 8 ounces super firm tofu or extra firm (about one-half block), finely crumbled
- 1 small yellow onion small dice (about ¾ cup)
- 4 cloves garlic minced
- 1 inch ginger grated or minced
- ½ cup green peas frozen
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- 2 tablespoons chickpea flour or almond flour, or unflavored pea protein powder
- ½ large lemon juice (about 1 ½ tablespoons) plus more to taste
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh cilantro or parsley
- Salt and black pepper to taste
For the Wraps
- 5 tortillas whole grain, high-protein, or low-carb (9 to 10 inches)
Flour glue:
- 2 tablespoons chickpea flour or all-purpose flour
- 2 tablespoons water plus more as needed
Optional for the Green Yogurt Sauce
- ¾ cup unsweetened Greek-style yogurt or unsweetened yogurt
- ¼ cup nondairy milk
- 1 small clove garlic
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro or parsley
- ½ large lemon juice
- Salt and black pepper to taste
Instructions
Make the filling:
- Heat a drizzle of water or olive oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, or until transparent. Add the garlic and ginger and cook for about 2 minutes more, or until fragrant.
- Add the green peas and spices and cook for 1 minute more.
- Stir in crumbled tofu and cooked lentils; cook 3 min to dry slightly.
- Add the chickpea flour and lemon juice. Cook 2 to 3 minutes, stirring, until fragrant and cohesive.
- Off heat, fold in cilantro and mint. Taste and adjust seasoning. Add salt and black pepper to taste.
Make the flour glue:
- Whisk flour with just enough water (2 to 3 tablespoons) to form a smooth, brushable paste.
How to Wrap Samosas:
- 1. Cut each tortilla in half to create semicircles. Working with one half-circle at a time, brush a thin line of flour glue along the straight (cut) edge. With the straight edge closest to you, fold the left corner up toward the center of the curved edge.2. Then fold the right corner over the first fold to form a tight cone. Press the glued seam to seal.3. Stuff the cone: Hold the cone upright and gently open the pocket. Spoon filling into the cone, packing it to about 1 ½ inches (4 cm) from the top.Seal the cone: Brush glue around the inside rim, pinch closed, and press firmly to seal the triangle. Repeat for all wraps.
Bake or Air Fry:
- Bake: Arrange triangles seam-side down on the prepared sheet. Optional—lightly brush tops with olive oil for extra crispness. Bake 20 min at 375ºF (190ºC), flipping halfway, until golden and crisp. Air-fry: Place in a single layer, working in batches if needed. Cook 12 minutes at 370ºF (182ºC), flipping after 6 minutes.
- Make Herb Yogurt Sauce: Blend the yogurt, nondairy milk, garlic, mint, cilantro, and lemon juice until smooth, adding more nondairy milk, lemon juice, or water until the desired consistency and taste. Season with a dash of spices used in samosa filling, salt, and pepper to taste.
- Serve: Enjoy wraps hot with a side of cool, tangy herb yogurt sauce.
Notes
Wraps: This recipe makes 8 to 10 samosas, so you'll need 4 to 5 large wraps (about 9–10 inches each), cut in half. If they seem stiff, warm them briefly to soften before cutting and shaping.
Nutrition facts are for 3 large samosas, including dipping sauce. One samosa is 146 calories, 12g protein, 16g carbs, 4g fat, and 40mg sodium.
Herbed Yogurt Sauce: The sauce uses many of the same ingredients as the wraps, so there’s less to shop for and nothing goes to waste. Add the milk gradually to reach a drizzling consistency, since thickness can vary depending on the type of yogurt used.
Substitutions: You can replace the tofu crumbles with an additional 1 cup of cooked lentils, if desired. Refer to the blog post for additional substitutions.
Optional: Add ¼ teaspoon Kashmiri chili powder to the filling for a mild, flavorful heat that enhances the filling without overpowering it.
Warm the tortillas if they feel stiff—this makes them easier to fold.
Nutrition
Calories: 390kcal | Carbohydrates: 44g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 107mg | Potassium: 881mg | Fiber: 16g | Sugar: 6g | Vitamin A: 658IU | Vitamin C: 37mg | Calcium: 179mg | Iron: 7mg
