Spicy Jamaican Lentil + Quinoa Vegan Patties
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!
Servings 4 servings
For the Crust:
- 2 cups organic all-purpose flour (I use Bob's Red Mill)
- 2 Tbsps curry powder
- 1 Tbsp ground turmeric (See Notes!)
- 2 Tbsps dried parsley
- 1 tsp sea salt
- pinch of organic brown sugar (I use Sugar in the Raw)
- 1/2 cup fresh water, VERY COLD!
- 1 1/2 Tbsps apple cider vinegar
- 1 flax egg (1 Tbsp ground flaxseed meal + 3 Tbsps WARM water!)
- 1/2 cup vegan 'buttery sticks' (I use Earth's Balance; That's 1 stick!)
For the Filling:
- 1 cup lentils, cooked
- 1 cup quinoa, cooked
- 1 thyme leaf
- 1 medium red onion, chopped
- 4 garlic cloves, minced
- 1 small jalapeño, diced (You can use scotch bonnet pepper, if preferred!)
- 1 medium green bell pepper, chopped
- grapeseed oil, for cooking (See Notes!)
- 1 tsp curry powder
- 1 tsp ground cumin
- 1 tsp dried basil leaves
- 1/2 tsp black pepper
- 1/2 tsp ground ginger
- 1 tsp smoked paprika
- 1 Tbsp red pepper flakes
- pinch of sea salt
- 3 Tbsps nutritional yeast
- juice of 1/2 lemon
- Hot sauce
Make the Crust:
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.**
For the Filling:
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.
STORAGE: Keep leftovers in a tightly sealed container and refrigerated for up to 3 days. Reheat when ready to serve.
TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
OIL: Instead of grapeseed oil, you can also use extra virgin olive oil, if preferred.