The Papri Cone (10 Days of Vegan Stampede)

Welcome to the next installment of my 10 Days of Vegan Stampede series. Today’s vegan challenge? The Papri Cone.

The original version of this is vegetarian, so it’s not a huge leap to veganize it – the only ingredient I had to swap was the yogurt sauce for a tangy cashew version. I almost didn’t include it in this series, but after I ate it I kind of fell in love with it. Once you try it, you’ll understand why.

So what comprises a vegan Papri Cone? Many things; corn chips and spiced potatoes, chickpeas, red onion, parsley, and a delicious cashew yogurt sauce. You take those things, and you cram them into a waffle cone brushed with more tasty spices, and like magic it becomes a Papri Cone.  It sounds like a lot of work, but if timed properly the whole thing doesn’t take more than 30 minutes to put together. And it’s freaking delicious! I was skeptical at first, but I was a fool to doubt the Cone.


That’s all folks; I don’t really have a whole lot to say about this one. Except that you need to make one. Now. Why are you still here? Go! But make sure you come back to tell me how much you enjoyed it, because I love to hear that sort of thing. 😉

I’ll be back with the next installment of 10 Days of Vegan Stampede tomorrow; see you then friends! 🙂


Papri Cone

To keep the time around 30 minutes, start your chickpeas and your potatoes first, and then put everything else together while they cook.


Roasted Chickpeas

  • 1 cup chickpeas
  • 1 tbsp vegetable oil

Spiced Potatoes

  • 2 cups diced potatoes
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp cumin
  • 1 tbsp hot curry powder
  • 1/4 tsp cayenne pepper
  • 1 tbsp vegetable oil

Cashew "Yogurt" sauce

  • 1/2 cup cashews
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 cup cold water

Brushing Spices

  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp cumin
  • 1 tbsp hot curry powder
  • 1/2 tsp salt
  • 2 tbsp vegetable oil

Assembling the Cones

  • 4 waffle cones
  • 1 cup Fritos-style corn chips
  • 1/4 cup minced red onion
  • 3 tbsp minced fresh parsley
  • smoked paprika (for dusting on top)


Start the Roasted Chickpeas

  1. In a bowl, add the oil to the chickpeas and toss to coat.

  2. Put the chickpeas onto a single layer on a lined baking sheet, and bake at 400F for about 20 minutes, or until the chickpeas are nice and crunchy. Set aside.

For the Potatoes

  1. Boil the potatoes in water until they are fork tender.

  2. Drain the cooked potatoes, and combine with spices, salt and oil in a bowl. Stir well, ensuring that you coat all the potatoes evenly. Set aside.

For Cashew Yogurt Sauce

  1. Combine all ingredients in a blender, and blend until liquid. It should be a tad runny; add a little more water if it seems too thick. Set aside.

Brushing Spices

  1. Add all ingredients to a small bowl, and stir well to combine. Set aside.

Assembling the Cones

  1. Using a pastry brush, coat the inside of each waffle cone with the brushing spices.

  2. Add a few corn chips into the cone, then top with a spoonful of potatoes. Keep layering until the cone is full. Repeat with remaining cones.

  3. Sprinkle some of the red onion, parsley, and chickpeas onto each cone. Drizzle a tablespoon or two of the Cashew Yogurt Sauce on top. Finish with a little sprinkle of smoked paprika on top. Serve, and enjoy.

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