for the sauce
- 1 bunch of fresh cilantro (about 1 cup, packed)
- 1 TB olive oil
- 1 TB grated fresh ginger
- 1 tsp grated garlic
- a few pinches of salt
- 2–3 tsp coconut vinegar
for the filling
- 1 cup vegetable broth
- 1 piece of fresh ginger (about the size of your thumb), chopped into four rough pieces
- 1/2 cup quinoa (red or white)
- 1 tsp olive oil
- 1 large shallot, finely diced
- 1 TB coconut oil
- 1/2 tsp mustard seeds
- 1 TB garlic, finely diced
- 3 scallions, chopped
- 1 tsp curry
- 1/2 tsp garam masala
- vegan spring roll pastry
- oil, for brushing the pastry
- Place the cilantro into a small food processor. Drizzle the oil over the top and process until smooth. Add in the rest of the ingredients and pulse a few times to combine. Place into the refrigerator to chill.
To make the quinoa
- Place the broth and ginger into a small saucepan over medium heat. While you wait for the broth to come to a small boil, place the quinoa into a fine-mesh strainer and rinse well under cold water to remove the bitter saponin coating. Then transfer the quinoa to a medium-sized skillet over medium-low heat. Toast for a few minutes. By now, your broth should be at a low boil. Scrape the quinoa into the broth, stir and cover it with a tight lid. Reduce the heat to low and allow to simmer for 15-20 minutes.
- Wipe the skillet with a damp towel to remove any quinoa kernels. Add in the teaspoon of oil and add in the shallots. Gently allow it to caramelize over medium-low heat while your quinoa is cooking. Once a nice and deep golden color is achieved (after about 12 minutes), transfer the shallots to a small bowl and set aside.
- Now return the skillet to the stovetop and melt the coconut oil over medium heat. Add in the mustard seeds, Once they start to sputter, reduce the heat to low. Add the caramelized shallots, garlic and scallions to the skillets. Stir to combine.
- By now, your quinoa should be ready. All of the broth should be absorbed and the quinoa should be light and fluffy. Transfer the quinoa to the skillet and stir to combine. Add in the curry and garam masala and allow to simmer over low heat for a few minutes. Remove from the heat and allow to cool.
- Cut 24 sheets of spring roll pastry into either 2X6 or 3X6 strips. You’ll use two layers of sheets for each samosa. Spoon a heaping tablespoon of the filling onto one end of the strip. Lift the bottom-right corner and bring it over the top of the filling, then lift the straight edge over the top and repeat to create a triangle shape. Tuck in the remaining end into the folded triangle. Repeat the process until you have made 16 pieces.
- Preheat your oven to 425. Lightly grease a baking sheet with a little oil. Place the samosas onto the sheet and brush with a little more oil. Bake for 10 minutes on one side. Flip the pieces and bake for 4-5 minutes more, or until golden brown.
- Serve immediately with the cilantro-ginger sauce. Store any leftovers in the freezer.