Samosa Stuffed Baked Potatoes

Posted: March 21, 2011 in gluten-free recipes, vegan recipes
Tags: ,

source:  Veganomicon, by Moskowitz & Romero

vegan, -gluten

  • 4 lg russet potatoes, scrubbed baked, and cooled
  • 1/4 c soy milk, water or vegetable broth I used broth
  • 3 tbsp peanut oil
  • 1 tsp yellow mustard seeds (or whatever kind you have, and I had a good Indian grocery at my old place, so I had it)
  • 1 tsp coriander seeds, crushed
  • 1 sm yellow onion, diced
  • 1 med carrot, diced
  • 2 cloves garlic
  • 2 tsp grated fresh ginger
  • 1/2 tsp tumeric
  • 1/2 tsp salt
  • 1/2 c frozen peas, rinsed
  • juice of 1/2 lemon
  • extra oil for brushing potatoes

Slice cooled potatoes in half lengthwise and scoop out insides, leaving 1/4 inch of potato in skin.  Mash potato guts up with broth or soy.  Preheat oven to 400deg.  Heat peanut oil in lg skillet over med-high heat, add mustard and coriander seeds.  The oil should be hot enough for seeds to pop, allow them to do so for ~1 min.  Add onions and carrots, saute until onions begin to brown.

Add garlic and ginger, saute a minute more.  Add cumin, tumeric, salt and splash of water.  Stir well, add potatoes, and mix all well.  Add a little water if it looks dry.  Cook until potatoes heated through.  Add peas, cook until heated through.  Add lemon juice to taste, incorporate.

Brush insides of potato boats with a little oil.  Scoop filling into boats, pressing gently to hold in place.

Line potatoes on baking sheet, bake 20 mins.  You can garnish with cilantro.

Fantastic!

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Comments
  1. Lisa says:

    I will definitely be making this! Samosas are some of my favorite things, ever.

    p.s. I miss going out for Indian with you!

  2. msmsh42 says:

    Miss goin out with you too! These came out really tasty, but slightly on the dry side. Not sure how to fix that. Maybe if I slather it with tamarind chutney….(which I do have a terrific recipe for). Hm….
    /m

  3. Bex says:

    This is one of their best recipes. I had so much fun cooking with you! *hug*

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