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Vegan Sambousek

These flaky pastries are a must have on my Ramadan table. Made with a potato carrots and peas filling for a hearty vegan Sambousek. They’re baked/air-fried for a less oily version. Perfect to make a big batch and freeze for later.

Vegan Sambousek (Potato Carrots & Peas)

About The Recipe

  • Using 4-ingredient homemade dough
  • Vegan | Plant based
  • Air fried / baked: less oil
  • Freezer-friendly

Ingredients You Need

For the Vegetable Filling

  1. Carrots

  2. Frozen Peas

  3. Potatoes

  4. Onions

  5. Spices & Oil

  6. Vegetable broth / water
Vegan Sambousek Ingredients

How To Make Sambousek

Step 1: Make the Sambousek Dough

  • Add the flour, sugar, salt, and oil to a bowl.
  • Mix to combine using a whisk. Gradually add in the water.
  • Knead by hand until smooth and not very sticky. Add more flour if too wet, or a little more water if too dry. Cover to rest for an hour.
4-Ingredient Dough for Sambousek

Step 2: Make the Potato Carrots & Peas Filling

  • Sauté the onions in a large pan with olive oil over medium-high heat. Cook for 5 minutes until translucent.
  • Stir in the spices. Add splashes of water/broth to avoid burning.
  • Add the carrots. Stir and cook until it darkens in colour a little – about 3 minutes.
  • Repeat the same for the potatoes, cooking for 5 minutes.
  • Mix in the frozen peas. Cover in water/broth to top off the vegetable mix.
  • Turn the heat down to medium-low. Cook for 15 to 20 minutes, stirring frequently and adding more water as needed. Once the vegetables are soft and cooked through, remove into a bowl and set aside to cool down for later.
Vegan Sambousek Filling

Step 3: Shape the Sambousek

  • Sprinkle flour on a clean flat surface. Remove the dough from the bowl. Cut in half and cover one-half back in the bowl.
  • Fold the other half twice. Roll it out into a thin rectangle.
  • Cut into 9 x 2 inch strips – just an estimate.
  • Take one strip out, then cover the rest under a clean kitchen towel.
  • Add 1 to 2 teaspoons of the vegetable filling to the bottom of the strip – in a triangle shape – leaving space to fold over it. Pinch down to seal off the sides, as you continue folding the triangle upward towards the end of the strip.

Step 4: Bake at 375 F (or 190 C) for 10 to 12 minutes, until golden brown. Flipping halfway.


Step-by-Step Video

Watch this quick tutorial to see how we make the vegan Sambousek:


Expert Tips

Freezing & reheating: Place any extra Sambousek (before frying) on a sheet pan lined with parchment paper. Freeze for 30 minutes, then move to freezer bags to store for up to 3 months. To reheat, simply bake or air fry at similar temperatures, for a little longer – adjust according to individual equipments.

Cutting the vegetables: Make sure to dice them up to the same size – similar to a pea. This is to ensure even cooking, and to fit nicely when folding the Sambousek.

Potato Carrot Peas Filling

Baking / Air frying: This Sambousek recipe with the homemade dough can be baked or air fried instead of traditional frying. You can brush some oil spray (though I didn’t). Just make sure to flip them halfway.

Air fried Sambousek

Related Recipes

Find more recipe ideas to make during Ramadan:


Vegan Sambousek Recipe

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

Vegan Sambousek

Recipe by Waseem HijaziCourse: Snacks, AppetizersCuisine: Arabic, Middle Eastern, RamadanDifficulty: Easy
Servings

15

Sambousek
Prep time

30

minutes
Cooking time

1

hour 
Total time

1

hour 

30

minutes

Flaky hearty pastry with potatoes, carrots, and peas. These vegan Sambousek are air-fried and freezer-friendly. Perfect to make a big batch and have ready on hand for later!

Ingredients

  • For the Dough
  • 2 1/2 cups (330g) all purpose flour

  • 2 tsp sugar

  • 1/2 tsp salt

  • 1/4 cup (50ml) vegetable oil

  • 1 cup water, room temperature

  • For the Vegetable Filling
  • 2 tbsp olive oil

  • 1 large onion, small dice

  • 1 large potato, small cubes

  • 1 large carrot, small dice

  • 1 cup frozen peas

  • 1 tbsp cumin

  • 1 tsp seven spice

  • 1 tsp garam masala – optional

  • 1/4 tsp smoked paprika

  • 1/4 tsp salt – adjust to taste

  • 1/4 tsp black pepper

  • water or vegetable broth – as needed

Directions

  • Making the Dough
  • Add the flour, sugar, salt, and oil to a bowl.
  • Mix to combine using a whisk. Gradually add in the water.
  • Knead by hand until smooth and not very sticky. Add more flour if too wet, or a little more
    water if too dry. Cover to rest for an hour.
  • Making the Vegetable Filling
  • Sauté the onions in a large pan with olive oil over medium-high heat. Cook for 5 minutes
    until translucent.
  • Stir in the spices. Add splashes of water/broth to avoid burning.
  • Add the carrots. Stir and cook until it darkens in colour a little – about 3 minutes.
  • Repeat the same for the potatoes, cooking for 5 minutes.
  • Mix in the frozen peas. Cover in water/broth to top off the vegetable mix.
  • Turn the heat down to medium-low. Cook for 15 to 20 minutes, stirring frequently and
    adding more water as needed. Once the vegetables are soft and cooked through, remove into a bowl and set aside to cool down for later.
  • Shaping the Sambousek
  • Sprinkle flour on a clean flat surface. Remove the dough from the bowl. Cut in half and
    cover one-half back in the bowl.
  • Fold the other half twice. Roll it out into a thin rectangle.
  • Cut into 9 x 2 inch strips – just an estimate.
  • Take one strip out, then cover the rest under a clean kitchen towel.
  • Add 1 to 2 teaspoons of the vegetable filling to the bottom of the strip – in a triangle shape –
    leaving space to fold over it. Pinch down to seal off the sides, as you continue folding the
    triangle upward towards the end of the strip.
  • Air fry at 375F (or 190C) for 10 to 12 minutes, until golden brown – flipping halfway.

Notes

  • When working with the dough, make sure to cover under clean towel to avoid drying up.
  • Freezing & reheating: place uncooked Sambousek on sheet pan with parchment paper. Freeze for 30 minutes. Transfer to freezer bags.
  • Cut up the vegetables to the same size. As small as the peas.
  • No need to peel the vegetables. Just make sure to wash thoroughly before and after cutting.
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