Vegan

Vegan Lentil Sambusa Pie

Vegan Lentil Sambusa Pie – the popular Ethiopian Street Food “Sambusa” turned into a savory vegan pie that your friends and family will love! No need to make your own crust – this recipe uses vegan puff pastry! Nutfree Soyfree , Glutenfree option

If you love samosas, this Ethiopian Vegan Lentil Pie – aka Sambusa Pie – will be your new favorite thing to eat!

Sambusa is common street food and a very popular snack in Ethiopia where it would be served fresh off the fryer. While they can have many different fillings, this vegetarian version with lentils is my favorite. It’s savory and flavorful and wonderfully satisfying!

You read pie and your mind immediately jumps to “time-consuming” and “finicky”? Oh, you will love this part: the pie crust is made from store-bought vegan puff pastry!

Yes, we take the shortcut here, and trust me, you will not regret it! The filling has so much flavor and makes for an amazing snack or side!

Is Puff Pastry Vegan?

Puff Pastry — flaky, buttery goodness and obviously not always vegan. In fact, puff pastry is traditionally made with butter and usually brushed with egg before baking.

However, many store-bought puff pastries are made without dairy or egg because it makes them more shelf-stable so check your grocery stores for those accidentally vegan puff pastry.

To make Sambusas, use spring roll wrappers dough. Shape into cones, fill, Fold and seal using a mix of flour and water and bake at 400 deg F until golden.

More Ethiopian Recipes:

Ethiopian Inspired Mushroom Tibs Stir-Fry
Ethiopian Berbere Chickpea Pizza with Tahini Garlic Dressing
Atakilt Wat Ethiopian Cabbage Potato Carrots
Kik Alicha – Split Pea stew

Continue reading: Vegan Lentil Sambusa Pie

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Vegan

Tofu Kondattam (South Indian Spicy Crispy Tofu)

Tofu Kondattam, a South Indian crispy spicy tofu is a fantastic side or appetizer! Tofu is crisped with spices then tossed in a thick sauce of aromatics, four types of chilies – Kashmiri chili powder, pepper, red and green chilies, curry leaves and Garam masala! Try this regional Indian recipe.

tofu kondattam in the pan after cooking and adding garnishes

I love this spicy crispy kondattam. This southern Indian spicy dish usually has chicken is marinated and then fried. I’ve made a version before, see my crispy Soy Curls Kondattam. For this version, I make it saucier and use tofu that is marinated and baked to get it nice and crisp without. Then, we make the sauce and toss all of that together for this amazingly flavorful dish that you can serve as a starter, side or as an entree.

Chicken kondattam is a spicy dish from the southern Indian state of Kerala. Traditionally, for this dish, chicken is marinated in a fiery red marinade and then fried to crisp. Then it is tossed with thick sauce of dried chilies, curry leaves, ground spices, and Kashmiri chili powder.

Tofu kondattam is really hot with four types of chilis bringing the heat: Kashmiri chili powder, black pepper, dried red chilis and green chilies! If you want it to be less hot, you can reduce the amount of dried red and the green chilies or choose milder versions. You can cut down on the black pepper and Kashmiri chili powder, as well. The color will change a bit, because the Kashmiri chili powder adds a lot of color to the dish, but there’ll still be plenty of flavor, even if you need to cut it a little bit.

This dish definitely tastes the best if you use real Kashmiri chili powder, because the chilies have a specific flavor profile. It will work with paprika instead, but for the real deal, get some Kashmiri chili powder.