These Spicy Jamaican Lentil + Quinoa Vegan Patties are truly something amazing! Wrapped in a nice parsley-infused, flaky crust, and stuffed entirely with curried lentil, quinoa, veggies, and nutritional yeast, these patties will leave you forgetting that it’s totally meat-less and convinced that vegan patties are the new ‘foodie’ favorite!
Whelp, what more can I say about these patties!
They are just AWESOME! Oh my, OH MY! I remember eating these with my husband and us both wondering, where have these patties been all of our lives.
If you’ve been following this blog, then you’ll remember my ultimate love for these Spicy Jamaican Mini ‘Beef’ Patties, which weren’t made out of actual beef, rather turkey meat with a beef flavoring! And oh were they just as great as the actual thing!
But if you’re a lover of spice like I am, then you’ll really enjoy these Hot + Spicy ‘Nine Mile’ Buffalo Chicken Wings, which definitely live up to their name—HOT + SPICY!
Drenched in hot buffalo sauce with a hint of BBQ sauce and maple syrup to balance the heat, these wings remain a spicy staple inspired by Bob Marley and the Jamaican culture with bold uses of red pepper flakes + scotch bonnet peppers.
Or perhaps you’re really into seafood and wanted something with a little more of an island vibe! Then, giving these Baked Salmon Sliders with BBQ Jerk Sauce a try is a MUST! They are perfectly small to act as a great appetizer for guests, a nice bite to eat for lunch, or perhaps a few good bites for dinner.
Either way, these salmon sliders are loaded with flavor and spice, specifically from the BBQ Jerk sauce.
OK, so let’s get fully engulfed in these vegan patties! Dating these little pastries back to the old days when I use to visit my family in Jamaica and indulge in spicy beef patties to no point of return.
Instantly after my very first bite, I feel in complete love and have never looked back since. While I’ve tried veggies patties, chicken patties, and an array of others from restaurants, I just couldn’t give up my love for the classic recipe—spicy beef patties.
Now, since my eating habits have been going under a major transformation, I’ve gravitated more towards vegan foods. I know what you’re thinking—-am I going to eat solely vegan foods going forward?
The answer is—I don’t know. Rather than focusing on eating a specific diet, I’m just more focused on eating healthier. And if that means eating a mostly vegan diet, then so be it. I hope that this makes sense.
So, making my childhood favorite food a vegan dish definitely has a special place in my heart. It not only brings back the good memories, but it also shows my evolution towards making my favorites much healthier and I’m loving it.
As you can see from the photos, I chose to my these patties much bigger than my previous mini version so that you could truly enjoy the classical style of eating it with one hand and getting many bites out of it.
I chose to make the crust infused with parsley because I wanted to add a nice subtle flavor to it and I just love the pretty green pieces that dance around the outside. Don’t you?
If you’ve been following my food journey, then you’ll know that I love flavor and seasoning my foods is a MUST.
Because I’m a Southern girl at heart, I’m unable to eat ANYTHING bland—-that’s just unheard of where I’m from. Haha.
Then you couple that with my Jamaican heritage (where flavor is everything) and you have me—-“the flavor-obsessed”.
For this recipe, I soaked my lentils overnight to remove some of the indigestible sugars that often make us gassy. Did you know that soaking helps?
You can always soak overnight by adding enough cool water to cover your beans and then keeping them tightly sealed in the water OR you can boil the water with your beans and have once extremely hot, remove beans from heat, cover the pot with a lid and let it sit for a few hours before cooking (more of a quick soak).
Either way, soaking your beans helps them to cook easier and makes it more digestible for you to eat.
Now, let’s dig into this recipe.
In a large bowl, add the all-purpose flour, curry powder, turmeric, dried parsley, sea salt and a pinch of brown sugar and whisk together well.
In a separate bowl, make your flax eggs—by adding 1 Tbsp of flaxseed meal to 3 Tbsps of warm water and mixing together until well incorporated. Set aside for 10 minutes until it completely thickens.
In a small bowl, add 1/2 cup of ice cold water and 1 1/2 Tbsps of apple cider vinegar, stirring a few times with a spoon and setting it aside. Once the ‘flax eggs’ have thickened, add it to the water-apple cider vinegar mixture and stirring it together until well combined.
Next, add the cold vegan shortening cubes into the bowl with the dry ingredients and blend together (using a pastry blender), until it resembles small peas or crumbles. Then slowly add the flax-egg-water-cider mixture and kneed continuously until it’s slightly sticky. Form a ball of dough using your hands and wrap in plastic (Saran Wrap) and refrigerate for 45 minutes to an hour so that it hardens. **NOTE: If dough is still too dry, add additional ice cold water, 1 Tbsp at a time, until dough is slightly sticky.**
In the meantime, in a large skillet over medium heat, add 1 Tbsp of grapeseed oil. Next, add the diced onions, garlic, bell peppers, and jalapeño pepper, sautéing them until the onions become translucent and fragrant (about 10 minutes). Add all the seasonings and stir until well combined, cooking on low-medium heat. Add the cooked lentils and quinoa and continue stirring until everything becomes moist and the beans break apart and the mixture is “pasty”. Add the nutritional yeast, followed by the juice of a half lemon. Stir again and then add your favorite hot sauce (I used the Grace brand–traditionally Jamaican).
Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
Remove the dough ball from the refrigerator and place it on a generously floured surface and roll out the dough as thinly as possible, about 1/4 inch thick. Cut into 8 squares (re-rolling and re-using dough if needed) and adding 1/4 cup of the filling unto 4 squares.
Then using a small cup of warm water (dipping your fingers in), wet the edges of the inside of the dough and then press the edges together and “crimp” with the back of a fork, all the way around and place it on the baking sheet.
Repeat with each patty until all ingredients are used! **NOTE: Because this dough uses vegan ingredients, it might be a bit delicate, so do this gently!**
Bake patties for 20-25 minutes or until golden brown and crisp around the edges and slightly puffed.
Remove from oven, let cool for 5 minutes and serve immediately.
If you choose to make these Spicy Jamaican Lentil + Quinoa Vegan Patties or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
Spicy Jamaican Lentil + Quinoa Vegan Patties.