Crispy sambusas make for a tasty appetizer, snack, or even a meal on their own! This version swaps the traditional meat filling for savory spiced tofu, making it completely vegan.
Sometimes when I go to a restaurant, I want to skip the entree and just order a bunch of appetizers. Anyone else prefer snack-y things to the main dish? If you have a soft spot for apps like Vegan Southwest Egg Rolls and Fresh Spring Rolls with Peanut Ginger Sauce , then you’re going to love these vegan sambusas!
What Are Sambusas?
Sambusas are a Somali snack that looks a little bit like an Indian samosa. Like samosas, these savory pastries have a thin, crispy pastry shell exterior, but the inside is filled with a mixture of meat and onions, rather than the potatoes in a samosa.
After moving to the US, Somali immigrants in Minnesota began using Chinese egg roll wrappers to make sambusas instead of from-scratch dough, and I use that shortcut here too. It makes homemade sambusas a whole lot easier!
Sambusas are typically served as an appetizer or side, but there’s no reason you can’t make a meal out of them! Just add your favourite dipping sauce and dig in.
Why You’ll Love This Sambusas Recipe
Here’s why this recipe for sambusas is a guaranteed winner:
- Vegan . This recipe uses plant-based ingredients, so they’re sambusas everyone can enjoy!
- Crispy and flavourful . The sambusas are fried to crispy, golden brown perfection and the filling is loaded with warm spices, making them absolutely irresistible.
- Easy to make . Since we’re not making the dough from scratch, these vegan sambusas come together in a snap. If you’ve ever made Vegan Potstickers , you can make sambusas too!
- Versatile . This is a recipe you can easily make your own. Don’t be afraid to put your own spin on it!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan spring or egg roll wrappers – Most egg roll wrappers are vegan, but be sure to check the label to confirm.
- Olive oil
- Yellow onion – A white onion is fine too.
- Extra-firm tofu – Drain this well. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Garlic
- Ground cumin – Cumin adds an earthy flavour to the vegan sambusa filling.
- Ground cardamom
- Ground cinnamon – Cinnamon isn’t just for sweets! It’s used in savoury dishes throughout the Mediterranean and Middle East.
- Kosher salt
- Black pepper
- All-purpose flour – This helps seal the sambusas.
- Neutral oil – Peanut, vegetable, or canola oil all work well.
How to Make Sambusas
This is a recipe where it’s definitely worth deep frying! As with my homemade falafel , you simply can’t get the same restaurant-style crispy results in the oven or air fryer . Keep in mind that as long as the oil has come to the proper temperature before you add the sambusas, they will absorb minimal oil.
Cook the onions . Heat the oil in a large skillet over medium heat, then cook the onions for about 5 minutes, or until they soften.
Add the tofu . Crumble the tofu into the skillet. Break it into small pieces with a spatula and cook for about 3 minutes, or until browned.
Season . Stir in the garlic, cumin, cardamom, salt, and pepper; cook for about a minute, then turn off the heat.
Make a flour paste . In a small bowl, whisk together the flour with a tablespoon of water.
Assemble . Fold each wrapper in half, then again into thirds, forming a cone. Fill the cone with a heaping tablespoon of the tofu mixture, then cover the flaps with the flour paste and fold closed to seal. Repeat with the remaining filling.
Prepare . Fill a high-sided skillet with 1/2 inch of oil and bring it to 365°F.
Cook . Fry the sambusas in batches until they’re golden brown, 1 to 2 minutes per side. Transfer the cooked sambusas to a paper-towel-lined plate and repeat with the remaining sambusas.
Tips for Success
Follow these pointers for perfect vegan sambusas:
- Use refrigerated extra-firm tofu for best results . Shelf-stable silken tofu (the kind that comes in an aseptic package) doesn’t have the same meaty texture as refrigerated, water-packed tofu.
- Seal the sambusas well . Don’t over-fill them—doing so makes them more likely to burst open—and then gently press the edges together to keep them from falling apart.
- Make sure the oil is hot enough before frying . This is important! When you place food in hot oil, the exterior sears, preventing it from absorbing a lot of oil. In contrast, if the oil isn’t hot enough, the food will act like a sponge, absorbing oil and becoming soggy and greasy.
Serving Suggestions
Serve these vegan sambusas as an appetizer, snack or part of a main meal. They go especially well with hot sauce and Indian chutneys. If I’m making them for a party, I love serving them alongside other crowd-pleasing vegan appetizers like Loaded Vegan Nachos and Stuffed Mushrooms with Coconut Bacon .
How to Store Leftovers
Leftover sambusas can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply pop them in the oven at 350°F for 10 minutes or until warmed through. If you have an air fryer, that works too!
Can This Recipe Be Frozen?
Yes, sambusas can be frozen for up to 3 months, either before or after frying. To freeze, place the sambusas in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight container or freezer bag and store in the freezer.
When ready to eat, bake at 350°F for 15-20 minutes or until heated through if you’ve frozen fried sambusas, or fry them according to the recipe instructions if you’ve frozen uncooked sambusas, adding an extra minute or so of cooking time.
More Vegan Snack Ideas
- Strawberry Salsa
- Air Fryer Veggie Chips
- Jamaican Fried Dumplings
- How to Make a Beautiful Crudité Platter
Ingredients
- 1 (14-ounce) package vegan spring roll , or egg roll wrappers
- 1 tablespoon olive oil
- 1 medium yellow onion , diced
- 4 ounces extra firm tofu , (½ of an 8-ounce package), drained
- 3 garlic cloves , minced
- 1 teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon all-purpose flour
- Neutral , oil for frying
Instructions
- Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Crumble in the tofu and cook, breaking it up into very small pieces with a spatula, until browned, about 3 minutes. Add the garlic, cumin, cardamom, salt and pepper. Cook until fragrant and uniform, about 1 more minute. Turn off the heat.
- In a small bowl, stir the flour with 1 tablespoon water to make a thin paste, adding more water as necessary.
- Fold each wrapper in half, then into thirds to make a cone. Fill the cone with the tofu mixture, about 1 heaping tablespoon, then cover the flaps with the flour paste and fold closed to seal. Repeat with the remaining filling.
- Add about 1⁄2 inch of oil to a high-sided skillet and heat to 365°F. Fry the sambusas in batches until golden brown, 1-2 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining sambusas, adding more oil as necessary.
Notes
Vegan Sambusas
Ingredients
- 1 (14-ounce) package vegan spring roll or egg roll wrappers
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 4 ounces extra firm tofu (½ of an 8-ounce package), drained
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon all-purpose flour
- Neutral oil for frying
Instructions
- Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Crumble in the tofu and cook, breaking it up into very small pieces with a spatula, until browned, about 3 minutes. Add the garlic, cumin, cardamom, salt and pepper. Cook until fragrant and uniform, about 1 more minute. Turn off the heat.
- In a small bowl, stir the flour with 1 tablespoon water to make a thin paste, adding more water as necessary.
- Fold each wrapper in half, then into thirds to make a cone. Fill the cone with the tofu mixture, about 1 heaping tablespoon, then cover the flaps with the flour paste and fold closed to seal. Repeat with the remaining filling.
- Add about 1⁄2 inch of oil to a high-sided skillet and heat to 365°F. Fry the sambusas in batches until golden brown, 1-2 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining sambusas, adding more oil as necessary.
Notes
Nutrition
Vegan Sambusas https://jessicainthekitchen.com/sambusas/ August 14, 2023
Miso butter pasta proves that sometimes the simplest pasta dishes are the most delicious! Ideal for a busy weeknight, this vegan dinner pairs spaghetti and meaty shiitakes with an irresistible sweet and savory sauce.
Even as a food blogger, I’m not up for cooking an elaborate meal every night. But I don’t want to rely on takeout or store-bought frozen meals either. For those times when I want to cook something quick and simple, pasta is my go-to—and this miso butter pasta is my current favourite.
Miso butter pasta is a Japanese-inspired dish that combines the slightly sweet, umami flavor of miso paste with creamy butter and noodles. The result is an incredibly rich and savoury dish that’s packed with flavor. Think of it as an elevated version of that comfort food favourite, buttered noodles.
And, as promised, miso butter pasta is also ridiculously easy to make. You need just a few ingredients and a few minutes of cooking time. It takes about as long as making a box of vegan mac and cheese!
Why You’ll Love This Miso Butter Pasta Recipe
Here’s what makes this miso butter pasta a standout:
- Vegan . Unlike other recipes for miso butter pasta, this one is made with plant-based ingredients, making it vegan-friendly.
- Quick and easy . This recipe requires only a few simple ingredients and you can get it on the table in under 30 minutes. That’s a weeknight win!
- Flavourful . The combination of miso paste and butter creates incredible depth of flavour, with layers of sweet, savoury, and umami. Once you try it, you won’t be able to get enough!
- Versatile . I use shiitake mushrooms in this recipe, but there are so many other vegetables that work here. I share some of my favourites below!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Spaghetti – Another long pasta would work too.
- Avocado oil – Or another neutral-flavoured oil.
- Vegan butter – Use your favourite store-bought brand or my homemade vegan butter .
- Shiitake mushrooms – Be sure to discard the tough stems.
- Sea salt and black pepper
- Garlic
- White miso – White miso has a delicate, mild flavour, with a lovely sweetness. It’s also labeled as shiro miso.
- Pasta water
- Vegan Parmesan – Use store-bought or homemade vegan Parmesan .
- Fresh parsley – Or herb of your choice.
What If I Forgot to Save the Pasta Water?
It happens to the best of us! If you accidentally drain all the water from the pasta, you can whisk 1/4 teaspoon of cornstarch with a cup of water and microwave it for a minute or two. Whisk again and use it in place of the pasta water.
How to Make Miso Butter Pasta
Ready for an easy weeknight dinner? Let’s go!
Cook the pasta . Prepare the pasta according to the instructions on the box. Reserve a cup of the water, then drain.
Melt the butter with the oil . Heat the oil and vegan butter in a large skillet set over medium-high heat.
Cook the mushrooms . Add the mushrooms to the pan and cook for 5 to 8 minutes, or until they’re golden. Season with salt and pepper, then transfer the mushrooms to a plate or bowl.
Reduce the heat . Lower the heat to medium-low and wait for 3 minutes for the skillet to cool.
Start the sauce . Add the garlic to the skillet and sauté for about 1 minute, then whisk in the miso and pasta water until the miso is dissolved. Stir in the vegan Parmesan.
Finish . Add the pasta, mushrooms, and parsley to the skillet. Toss to coat and turn off the heat. Season to taste and serve.
Tips for Success
These tips and hints will help you make sure your miso butter pasta turns out perfect:
- Make sure you use the correct type of miso paste . There are different types of miso paste available, and some are bolder and saltier than white miso. Sweet, mild white miso is key to the flavour of this dish.
- Don’t overcook the garlic . The garlic should be cooked to give the sauce a nice flavor, but not so much that it burns or becomes bitter.
- Add the pasta water gradually . The pasta water helps create a creamy sauce thanks to its starch content. Add it in slowly and whisk until you achieve your desired consistency.
- Adjust the amount of pasta water as needed . You can add more pasta water 2 tablespoons at a time until you have a creamy sauce that evenly coats the spaghetti.
Serving Suggestions
Serve miso butter pasta alongside a simple salad or with a side of Roasted Garlic Bread or Garlic and Rosemary Focaccia Bread . It’s also great with Balsamic Roasted Vegetables .
Variations
Instead of shiitake mushrooms, you can use cremini mushrooms, white mushrooms, or a wild mushroom mix. Not a fan of mushrooms? Zucchini or summer squash, eggplant, fresh corn, and leeks are all delicious in miso butter pasta.
How to Store Leftovers
Refrigerate leftover miso butter pasta in an airtight container for up to 3 days. Reheat in the microwave or stovetop with a splash of water or broth until warmed through.
Can This Recipe Be Frozen?
Yes, you can freeze miso butter pasta for up to 3 months. To serve, thaw the noodles in the refrigerator overnight and then heat according to the instructions above.
More Vegan Pasta Recipes
- Hearts of Palm Pasta With Pesto
- Creamy Garlic Mushroom Pasta
- Vegan Spaghetti and Meatballs
- One Pot Alfredo Penne Pasta
Ingredients
- 8 ounces spaghetti
- 1 tablespoon avocado oil , or oil of choice
- 1 tablespoon vegan butter
- 5 ounces shiitake mushrooms , sliced
- sea salt and black pepper to taste
- 4 cloves garlic , minced
- 3 tablespoons white miso
- 1 to 1 ½ cups pasta water , start with 1 cup
- ¼ cup vegan Parmesan cheese
- 2 tablespoons fresh parsley , chopped (or herb of your choice)
Instructions
- Prepare pasta as per instructions on the box in a large pot of well salted water. Drain pasta.
- Heat 1/2 tablespoon of oil and the full tablespoon of vegan butter in a large pan over medium-high heat.
- Add the mushrooms into the pan and sauté until the mushrooms are golden, about 5 to 8 minutes. Season lightly with sea salt and ground black pepper. Remove mushrooms from the pan and set aside.
- Lower heat to medium low and let the heat drop for about 3 minutes to ensure the pan is at the right temperature (so the garlic you’re about to add in doesn’t burn and the sauce doesn’t dry out).
- In the remaining 1/2 tablespoon of oil, add in the minced garlic and sauté for about 1 minute. Add in the miso, and the pasta water. Stir all the ingredients together with a whisk until miso is dissolved and thoroughly combined.
- Add in the vegan Parmesan and stir to combine.
- Add in the pasta, mushrooms and the parsley and toss together until all ingredients are mixed and turn off heat (you don’t want to dry out the pasta). Feel free to add a little pasta water 2 tablespoons at a time for a creamier sauce too.
- Taste and adjust seasonings as desired. Enjoy!
