Fajita Samosas
- Simple
- 1:00 h
- 12 ingredients
If you're looking for a quick plant-based lunch or perhaps some vegan party food, the BOSH! Fajita samosas recipe really is a great choice. Riffing off the success of our burrito samosa a few years ago (see bosh.tv) we decided a fajita samosa would go down a storm. And boy were we right! These bad boys really are the best of both worlds. A crunchy triangle of juicy Mexican flavours. Plus, the king oyster mushrooms are super chicken-y, so it's just like your favourite chicken fajita recipe! A truly scrumptious vegan snack idea.
Serves: 4
Ingredients
For the fajita Marinade
- 3 tbsp olive oil
- 2 tsp cumin
- 1 tsp hot chilli powder
- 1 ½ tbsp smoked paprika
- 1 ½ tbsp ground coriander
- 1 lime
- Salt & pepper to taste
- 3 garlic cloves
For the fajita Vegetables
- 3 bell peppers
- 2 red onions
- 600g king oyster mushrooms
For the extras
- 6 flour tortillas
- 100g plant-based cheese
To serve
- 1 portion of guacamole
Before you start
Preheat oven to 180°C | Microplane | Jug | Large mixing bowl | 2 baking trays lined with parchment
Step 1
First, make the Fajita Marinade
- Peel and finely grate the garlic
- Cut the lime in half and squeeze the juice into a mixing bowl
- Add all the rest of the ingredients to the mixing bowl and mix with a fork to form a smooth marinade, add a splash of water if your marinade is too thick
Ingredients
- 3 tbsp olive oil
- 2 tsp cumin
- 1 tsp hot chilli powder
- 1 ½ tbsp smoked paprika
- 1 ½ tbsp ground coriander
- 1 lime
- Salt & pepper to taste
- 3 garlic cloves
Step 2
Now, prepare the Fajita Vegetables
- Trim, halve, core and slice the peppers
- Peel, halve and cut the onion into slices
- Cut the caps off the mushrooms and slice
- Pull strips off the stems of the mushrooms until they’re well shredded (the strips should look like pulled chicken)
- Add the mushrooms to a bowl, pour over half the marinade and toss to coat
- Transfer the marinated mushrooms to the baking tray, put the tray in the oven and roast for 30 minutes, stirring halfway through
- While the mushrooms are in the oven, put the peppers and onions in the bowl, pour over the remaining marinade and toss to cover
- Put the peppers and onions on a tray, put the tray in the oven and roast for 20-30 minutes stirring halfway through
Ingredients
- 3 bell peppers
- 2 red onions
- 600g king oyster mushrooms
Step 3
Now, make the Fajita Samosas
- Take a tortilla and lay it out on a clean work surface
- Spoon one-fifth of the fajita vegetables (peppers, onions and mushrooms) and place it in the centre of the tortilla
- Put one-fifth of the dairy-free cheese on top of the fajita mix
- Shape the filling roughly into triangles with your hands, making sure the triangle is in the middle of the tortilla and reasonably well packed
- Brush around the edges of the tortilla with water (this will act as a glue to stick the Fajita Samosas together)
- Fold the edges of the tortilla into the middle to form a triangle
- Turn the samosa upside down and put them on a lined baking tray, fold side down
- Repeat with the remaining ingredients
- Put the tray in the oven and bake for 20–25 minutes, until the samosas are crisp to the touch
- Remove from the oven and serve immediately with guacamole for dipping (recipe in BISH BASH BOSH!)
Ingredients
- 6 flour tortillas
- 100g plant-based cheese
- 1 portion of guacamole