Vegan Taco Samosa Chaat

I’m excited to share a unique recipe that combines the bold flavors of Mexican and Indian cuisines in a simple yet delicious way. My Vegan Taco Samosa Chaat brings together the savory goodness of tacos with the satisfying crispness of samosas, all topped off with zesty chaat toppings. The perfect flavor layering will make you and your close ones go back for more.

Inspiration Behind Vegan Taco Samosa Chaat

The idea for this dish came from a desire to explore the fusion of diverse flavors and textures from different culinary traditions. By combining elements of Mexican and Indian cuisines, we aim to introduce you to a new and exciting dish to try in your kitchen. It’s about pushing the boundaries and discovering delightful combinations that might surprise your palate. This Vegan Chipotle Burrito Bowl follows a similar concept!

Ingredients and substitutes

Before we get started, it’s essential to note that the success of this recipe often depends on choosing the right type of ingredients. Here’s a comprehensive list of what you’ll need:

Vegan Taco Meat:

• Firm Tofu (Best Choice): Opt for firm tofu rather than soft or silken varieties. It holds its shape better and absorbs flavors well. Substitute: If tofu isn’t available, consider using tempeh as an alternative.
• Walnuts: These provide a rich, meaty texture to the taco filling. Substitute: If you have nut allergies, you can replace walnuts with sunflower seeds or textured vegetable protein (TVP).

Samosa Dough:

• All-Purpose Flour (Best Choice): Standard all-purpose flour works best for achieving a crisp samosa shell. Substitute: If needed, you can use whole wheat flour for a healthier option, but it will result in a slightly different texture.
• Olive Oil: A neutral-flavored vegetable oil is ideal for the dough. Examples: Rapeseed oil, peanut oil, or canola oil can be used.
• Carrom Seeds/Ajwain : This spice gives the samosa shell a depth of flavor and savoriness. Substitute : You can substitute this with roasted cumin seeds or skip it completely.

Chaat Topping:

• Plant-based Yogurt: I used soy yogurt here. Substitute: You can use almond yogurt, cashew yogurt or any other plant-based alternative available to you.
• Mint Cilantro Chutney
• Tamarind Chutney
• Pico de Gallo : This is a Mexican condiment traditionally made from chopped tomato, onion, and serrano peppers, with salt, lime juice, and cilantro. Substitute : You can choose to leave it out if you don’t want to make it but the chaat won’t be the same 😉
• Chopped veggies : I used Crunchy onions, tomatoes, avocados.
• Boiled potatoes : Substitute : You can choose to use cooked kidney beans, white beans or just skip it out.

How to make Taco Samosa Chaat?

Preparing Delicious Vegan Taco Meat: The highlight of the recipe is the Vegan Taco Meat, and choosing the right ingredients is crucial. You can easily whip it up by following the instructions in the recipe card. Remember to use firm tofu for its superior texture and flavor-absorbing qualities.

Making the Samosa Dough: Creating the perfect samosa shell begins with the dough. I recommend following the steps provided in our Easy Samosa Recipe for a simple and reliable dough. Using all-purpose flour is the key to achieving a crisp and flaky texture.

Topping the Samosa Chaat: Top the Vegan Taco Samosa Chaat with Boiled potato cubes, Avocados, mint coriander chutney, Pico de Gallo, tamarind chutney, a sprinkle of red chilli powder, finely chopped onions, and chopped coriander.

Try other Indian street food recipes from the blog:

• Onion Potato Bhajis
• Easy Samosa Recipe – Baked and Fried
• Fried MoMos and spicy chutney
• Tandoori soya chaap skewers
• Vada Pav
• Smashed Potato Papdi Chaat
• Vegan Dahi Vada
• Crispy Plaintain Chips
• Baked Aloo TIkki

Vegan Taco Samosa Chaat – A Mexican Indian Fusion

Ingredients1x2x3x

Samosa Dough:

• 2 cups All purpose flour
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp Ajwain/Carrom seeds

Vegan Taco Meat:

• 1 block firm tofu
• 2 cups walnuts
• 2 tbsp dark soy sauce
• 2 tbsp tomato paste
• ½ tsp veg chicken seasoning sub with mushroom seasoning
• 1 tsp garlic powder
• ½ tsp cayenne
• 1 tsp maple syrup
• 1 tsp Oregano
• 1 tbsp Olive oil
• 1 tsp paprika
• 1 tsp water

Chaat Toppings:

• Tamarind Chutney
• Mint Cilantro Chutney
• ½ onion
• 1 tomato
• ½ cup soy yogurt
• 1 tsp chaat masala

Instructions

Taco ‘Meat’:

• Preheat the oven to 350°F/180°C.
• Add walnuts to the food processor and process into crumbles.
• Mash the tofu with a fork or a vegetable masher. Add the crushed walnuts and crumbled tofu to a large bowl and toss.
• Add the garlic powder, vegan chicken seasoning, cumin, paprika, oregano, cayenne pepper, olive oil, soy sauce, maple syrup and tomato paste to a smaller bowl or sauce cup and whisk into a thick sauce.
• Pour the sauce in with the tofu and walnut mix and toss until everything is coated in the sauce.
• Transfer to a parchment-lined or silicone sheet-lined baking tray and spread out evenly across the tray.
• Bake in the oven for 35 minutes, bring it out at the 15-minute mark to give it a stir, and place it back in.

Samosa Dough:

• In a large bowl, mix together flour, salt, and ajwain/carrom seeds.
• Then add the oil slowly and incorporate that into the flour by mixing and rubbing the mix between your hands. The flour should be well coated with oil and when you press the crumbly flour mix between your fingers, it should hold together.
• Gradually add water a few tbsp at a time, adding more if required, and mix it well until you form a stiff dough.

Shaping the samosas:

• Preheat the oven to 200°C/400°F.
• Divide the dough into 12-16 equal parts and roll the dough into an oval shape, cut it horizontally, dividing it into 2 equal parts using a dough divider.
• Fold the straight edge and seal to form a cone. Now stuff 2 tsp of the taco samosa filling into the cone. Bring the bottom of the wrapper to the top, fold the excess dough in the middle, and seal the samosa tight by firmly pressing it between your fingers.
• Place the shaped samosas on a lined baking tray and bake for 30 minutes or until golden brown.
• Samosa is now ready to be enjoyed with mint-cilantro chutney and tamarind chutney or go on to make the Taco Samosa Chaat.

Taco Samosa Chaat:

• Place the samosa on a plate and gently crush it.
• Top with swirls of plant-based yogurt, mint cilantro chutney , pico de Gallo, chopped avocados, boiled potato cubes, chopped onions and tomato, tamarind chutney , a sprinkle of chaat masala.
• Serve immediately!

Notes

If you’re anything like me and have a fiery passion for spicy food, you’ve come to the right place. In my culinary journey, I’ve discovered that there’s no limit to the excitement and flavor that chilies can bring to your cooking. I’m excited to share a simple yet incredibly flavorful recipe that represents my love for all things spicy – the Soybean Chili Recipe. This is not the traditional chili recipe because I’m using soybeans. It’s a way for me to show people that soybeans can be used to make things other than tofu or soy milk. And it’s SUPER high in protein.

This recipe is an adaptation to Chili con carne, often simply referred to as “chili”. Chili is a wholehearted and flavorful dish that originates from Tex-Mex cuisine but is popular throughout the United States. The name “chili con carne” translates to “chili with meat” in Spanish, which accurately describes the dish. It typically consists of some sort of meat (protein), chili peppers, tomatoes, beans, aromatics, spices and seasonings.

Why Soybean chili?

I tried a chili recipe during the chilly months in France because chili recipes were gaining popularity on the internet, and it seemed like the perfect comfort food to make. Since then, I’ve made it a regular part of my fall and winter cooking repertoire. It’s incredibly warm and comforting.

This recipe also stands out as one of the best ways to prepare soybeans. Soybeans on their own might not be the most flavorful, but this chili recipe adds a delicious twist to them. I’m always on the lookout for creative and innovative ways to make soybeans more enjoyable.

Substitute and Ingredient List

Ingredient List:

• Olive oil
• Medium yellow onion, diced
• Cloves garlic
• Plant-based minced meat (e.g., soy-based, pea protein, or other plant-based alternatives)
• Bell peppers, diced
• Chili powder (southern chili spice blend)
• Ground cumin
• Granulated sugar
• Tomato paste
• Ground black pepper
• Ground cayenne pepper (optional, skip if you prefer less heat)
• Veggie broth
• Dry soybeans (substitute with red kidney beans, drained and rinsed)
• Unseasoned tomato sauce (like passata, substitute with diced tomatoes)
• Handful of cilantro leaves (coriander leaves)

Substitute List:

• Plant-Based Minced Meat: You can use any plant-based ground meat substitute available in your local stores. (you can also make your own Vegan Chorizo at home)
• Dry Soybeans: Substitute with red kidney beans, drained and rinsed.
• Unseasoned Tomato Sauce (Passata): Substitute with diced tomatoes for a chunkier texture.
• Cayenne Pepper: If you can’t handle the heat, simply skip the cayenne pepper or reduce the quantity according to your spice preference.

How to make Soybean Chili? (Steps and method)

• Begin by soaking the dry soybeans overnight until they’ve doubled in size.

• The next day, drain the water and toss the beans into a pressure cooker with 5-6 cups of water. Seal the lid and let it cook under pressure for a good 25 minutes. Afterwards, turn off the heat and let the pressure release naturally. If you’re using canned beans, skip this part.

• Heat up a soup pot with olive oil over medium-high heat for two minutes. Throw in the onion, cook for 3 minutes, then add the garlic, cooking for an additional 2 minutes and stirring occasionally.

• Toss in the plant-based minced meat and bell pepper. Use a wooden spoon to break up the “meat” and cook for 6-7 minutes until it’s nicely browned, giving it a stir here and there.

• Sprinkle in the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir everything until it’s all nicely mixed.

• Add veggie broth, tomato sauce, and the cooked beans. Give it a good stir.

• Let the liquid come to a low boil, then reduce the heat (low to medium-low) to let the chili gently simmer, uncovered, for 20-25 minutes. Stir every now and then.

• Take the pot off the heat, toss in the chopped cilantro/coriander leaves, and let the chili rest for 5-10 minutes before serving. Serve it up with a dollop of vegan sour cream on top or just enjoy it as is.

And there you have it, homemade delicious Spicy Soybean Chili – a protein-packed recipe with spices, aromatics and plant-based meat. This is a warm, hearty bowl that stands out, whether you’re enjoying it solo or enjpying it up with nachos or chips.

So, dive into this flavorful recipe and let Mama Bee know @ beextravegant as to how your soybean chili turned out to be. Your feedback is like the secret ingredient that makes the recipe complete. Until our next Beextraveganza, happy cooking!

Check out my other recipes:

1. Tofu Rice Stuffed Zucchini
2. Brown Rice Split Peas Kichadi
3. Vegan Biryani

Spicy Soybean Chili Recipe

Ingredients1x2x3x

• 1 tablespoon olive oil
• 1 medium yellow onion -diced
• 3 cloves garlic
• 1 lb or 400 g plant-based minced meat
• 2 bell peppers diced
• 2 ½ tablespoons chili powder this is a spice blend to make southern chili
• 1 ½ tablespoons ground cumin
• 1 tablespoon granulated sugar
• 2 tablespoons tomato paste
• 1 ½ teaspoons salt or to taste
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cayenne pepper -optional skip if you can’t handle the heat
• 2 ½ cups veggie broth
• 1.5 cups dry soybeans sub with 1 (16 oz.) can red kidney beans, drained and rinsed
• 18 oz. 450 g unseasoned tomato sauce (like passata), sub with 4 diced tomatoes
• Handful of cilantro leaves coriander leaves

Instructions

• Rise and soak the dry soybeans overnight. Once they have doubled in size, drain the water the next day and add them to a pressure cooker with enough water (5-6 cups) and shut the lid.
• Cook under pressure for at least 25 minutes. Soybeans take longer to cook. After 25-30 minutes, turn off the heat and release the pressure naturally.
• If you are using canned beans, skip the previous step.
• Add the olive oil to a large soup pot and place it over medium-high heat for two minutes.
• Add the onion. Cook for 3 minutes, then add the garlic and cook for 2 more minutes, stirring occasionally.
• Add the plant-based minced meat to the pot and the bell pepper. Break the meat apart with a wooden spoon.
• Cook for 6-7 minutes, until the “meat” is browned, stirring occasionally.
• Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
• Add the veggie broth, tomato sauce, and cooked beans. Stir well.
• Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
• Remove the pot from the heat, and add chopped cilantro/coriander leaves. Let the chili rest for 5-10 minutes before serving.
• Serve with some vegan sour cream on top or just by itself.
• Note: if you want the sauce to thicken, cook for a bit longer. If you don’t have time, take some soy beans with the sauce and blend it smooth, add that to the sauce to make it thicker.

Nutrition

This vegan carrot cake is deliciously moist and topped with a vanilla buttercream frosting and crushed walnuts. Perfect show-stopper cake for the Holiday season!

Carrot cake is considered a nutritious option as it incorporates vegetables into a dessert. So you are basically eating veggies so why hold back? 😉

Topped with a delicious vanilla buttercream frosting and crushed walnuts, this cake is ideal for any special occasion.

If you want to blow minds with a jaw-dropping vegan dessert that will leave both vegans and non-vegans begging for more, look no further! This recipe is a guaranteed showstopper that never fails to impress.

The holiday season is here so it’s the perfect opportunity to get baking!

How To Make Vegan Carrot Cake?

Detailed instructions and measurements can be found in the recipe card located at the bottom of the post. This is a summary of the process for the process photos.

• Sift all-purpose flour into a mixing bowl and add baking powder, baking soda, and powdered spices. Mix together.

• In another bowl, cream the vegan butter and sugar until fluffy then add the applesauce, oil, land grated carrot and stir it in with a spatula.

• Mix the wet with the dry ingredient mix. Mix everything well and gently. Do not over-mix it. If it seems like it won’t come together and the mix is too dry then step away from the bowl for a couple of minutes and then come back to it. The carrot will have released more moisture into the batter allowing it to come together into a thick batter.

• Divide the batter evenly between two cake pans (sprayed with non-stick spray and lined with parchment paper along the bottoms). If you have only 1 cake pan, then pour it all in.

• The cake should be baked at 180°C or 350°F for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely before frosting.

• Prepare your frosting while the cakes are cooling.

• After the cakes have cooled, frost and decorate them with crushed walnuts.

The Frosting

I frosted it with a vegan vanilla buttercream frosting. It is super delicious, so if you want to give it a try instead, then go for it. You can also choose to not frost the cake. It is divine even without it. You can also choose to go the unconventional route and top it with melted chocolate. It has to be delicious!

Baking Tips

1. Measure your flour: If you have a food scale then measure the flour out on a food scale for total accuracy. If you don’t have a food scale then use the ‘spoon and level’ method to measure your flour. Spoon the flour into your measuring cup and then level it off with a knife. Don’t scoop the flour and don’t pack it into your cup.

2. Carrots must be freshly grated. If you pre-grated carrots well ahead of time then they will have dried out a lot by the time you use them.

3. The walnuts: Walnuts are optional but they are really delicious both in the cake and arranged on top for decoration. You can also use chopped pecan nuts, chopped almonds, chopped cashews etc.

4. Gluten-free: You can make this cake gluten-free by simply switching the regular flour for a gluten-free all-purpose flour blend.

5. Cupcakes : This recipe adapts to 12-18 cupcakes depending on how full you make the cupcake liners.

Vegan Carrot Cake Q&A

How to make this vegan carrot cake gluten-free?

To make this cake gluten-free, you can easily substitute regular flour with a gluten-free all purpose flour blend.

Can I turn this cake into cupcakes?

Yes. This recipe can yield 12-18 cupcakes, depending on the amount of batter used for each cupcake liner.

How to store leftover cake?

The cake can be kept covered at room temperature for 3-4 days or covered in the fridge for up to a week. It can also be stored in the freezer for up to 3 months.

More Vegan Cakes

• Vegan Christmas Fruit Cake
• Vegan Gulab Jamun Cake
• Vegan Orange Cake

Best Vegan carrot Cake

Ingredients1x2x3x

For the Carrot Cake:

• 2 ½ cups All purpose flour
• 1 cup brown sugar
• 1 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon Ground cloves optional
• 1 teaspoon sea salt
• ½ cup neutral oil
• 1 cup applesauce or mashed banana
• ¾ cup soy milk or any other dairy-free milk
• 1 tablespoon pure vanilla extract
• 3 large carrots grated
• ¼ cup raisins optional
• ½ cup chopped walnuts optional

Frosting Ingredients

• 1 cup or 227 grams unsalted vegan butter At room temperature
• 3 cups powdered sugar 330 grams
• 1 teaspoon vanilla extract
• 1 tablespoon soy milk or any other plant-based milk

Instructions

Dry Ingredients:

• Sift all-purpose flour into a mixing bowl.
• Add baking powder, baking soda, and powdered spices.
• Mix the dry ingredients together.

Wet Ingredients:

• In another bowl, cream oil and sugar until fluffy.
• Add applesauce, oil, and grated carrot.
• Stir the wet ingredients in with a spatula.

Combine Wet and Dry Mix:

• Mix the wet ingredients with the dry ingredients gently. Avoid over-mixing.
• If the mix seems too dry, step away for a few minutes to allow the carrot to release more moisture. This will help the batter come together into a thick batter.

Baking:

• Divide the batter evenly between two cake pans and lined with parchment paper.
• Bake at 180°C or 350°F for approximately 30 minutes, or until a toothpick comes out clean.
• Let the cakes cool in the pans before transferring them to a wire rack to cool completely.

Prepare Frosting:

• Prepare vegan vanilla buttercream frosting while the cakes are cooling.
• Start by beating the vegan butter with an electric whisk until fluffy, then adding the powdered sugar 1 cup at a time. Once it’s all in. Add the soy milk and vanilla extract and whisk more.
• Once you get a fluffy batter, use it immediately to frost the cake or store in an airtight container in the fridge.

Frosting and Decorating:

• Once the cakes are cooled, slice and serve.
• Optionally, frost with vegan vanilla buttercream and top with chopped walnuts

Nutrition

Vegan Taco Samosa Chaat - A Mexican Indian Fusion

Ingredients1x2x3x

Samosa Dough:

• 2 cups All purpose flour
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp Ajwain/Carrom seeds

Vegan Taco Meat:

• 1 block firm tofu
• 2 cups walnuts
• 2 tbsp dark soy sauce
• 2 tbsp tomato paste
• ½ tsp veg chicken seasoning sub with mushroom seasoning
• 1 tsp garlic powder
• ½ tsp cayenne
• 1 tsp maple syrup
• 1 tsp Oregano
• 1 tbsp Olive oil
• 1 tsp paprika
• 1 tsp water

Chaat Toppings:

• Tamarind Chutney
• Mint Cilantro Chutney
• ½ onion
• 1 tomato
• ½ cup soy yogurt
• 1 tsp chaat masala

Instructions

Taco ‘Meat’:

• Preheat the oven to 350°F/180°C.
• Add walnuts to the food processor and process into crumbles.
• Mash the tofu with a fork or a vegetable masher. Add the crushed walnuts and crumbled tofu to a large bowl and toss.
• Add the garlic powder, vegan chicken seasoning, cumin, paprika, oregano, cayenne pepper, olive oil, soy sauce, maple syrup and tomato paste to a smaller bowl or sauce cup and whisk into a thick sauce.
• Pour the sauce in with the tofu and walnut mix and toss until everything is coated in the sauce.
• Transfer to a parchment-lined or silicone sheet-lined baking tray and spread out evenly across the tray.
• Bake in the oven for 35 minutes, bring it out at the 15-minute mark to give it a stir, and place it back in.

Samosa Dough:

• In a large bowl, mix together flour, salt, and ajwain/carrom seeds.
• Then add the oil slowly and incorporate that into the flour by mixing and rubbing the mix between your hands. The flour should be well coated with oil and when you press the crumbly flour mix between your fingers, it should hold together.
• Gradually add water a few tbsp at a time, adding more if required, and mix it well until you form a stiff dough.

Shaping the samosas:

• Preheat the oven to 200°C/400°F.
• Divide the dough into 12-16 equal parts and roll the dough into an oval shape, cut it horizontally, dividing it into 2 equal parts using a dough divider.
• Fold the straight edge and seal to form a cone. Now stuff 2 tsp of the taco samosa filling into the cone. Bring the bottom of the wrapper to the top, fold the excess dough in the middle, and seal the samosa tight by firmly pressing it between your fingers.
• Place the shaped samosas on a lined baking tray and bake for 30 minutes or until golden brown.
• Samosa is now ready to be enjoyed with mint-cilantro chutney and tamarind chutney or go on to make the Taco Samosa Chaat.

Taco Samosa Chaat:

• Place the samosa on a plate and gently crush it.
• Top with swirls of plant-based yogurt, mint cilantro chutney , pico de Gallo, chopped avocados, boiled potato cubes, chopped onions and tomato, tamarind chutney , a sprinkle of chaat masala.
• Serve immediately!

Notes