Vegan Jamaican Beef Patties
These homemade, freshly baked Vegan Jamaican Beef Patties are a great contender with their restaurant counterparts. A true family favorite that is easy to make, comes with amazing tips for perfection, and makes for a fun baking experience for everyone who enjoys a spicy flavor.
Prep Time20 minutes mins
Cook Time25 minutes mins
Chill Time:1 hour hr
Total Time45 minutes mins
Course: Appetizer, Main Course
Keyword: baked, carrots, chickpea, curry, dairy-free, dinner, easy, food, homemade, Jamaican, kid-friendly, lunch, Patty, quinoa, spicy, vegan, veggies
Servings: 6 vegan patties
Calories: 295kcal
CRUST:
- 2 ½ cups organic all-purpose flour
- 1 tablespoon baking powder
- 2 tsps curry powder (For authenticity, it's great to use Jamaican curry)
- 1 teaspoon turmeric powder
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- 1 cup COLD vegan butter, cubed + grated (I love using vegan buttery sticks by earth Balance; if using regular butter, cut into pieces)
- 1 cup COLD Almond milk + 2 Tbsps (Be sure to use unsweetened; You can use your fave plant-based milk)
- 1 tablespoon apple cider vinegar
FILLING:
- 1 (15 oz.) can organic chickpeas, drained + rinsed
- 1 cup cooked quinoa, cooled (That's cooking ½ cup of quinoa; See Post for more Tips)
- 1-2 Tbsps Extra virgin olive oil
- ½ red onion, chopped
- 3 garlic cloves, minced
- 1 carrot, peeled + chopped
- 2 scotch bonnet peppers, minced (You can also use habanero peppers; reduce amount to lessen spiciness)
- ½ teaspoon minced ginger root (You can sub with ¼ teaspoon ground ginger)
- ½ cup breadrcumbs
- 2 fresh thyme sprigs
- 1 cup organic vegetable stock/broth + ¼ cup
- 1 teaspoon organic brown sugar
- 2 Tbsps nutritional yeast
- 1 tablespoon browning (I love using the Grace brand)
- 2 tsps curry powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon Flavo Riz, optional (You can substitute with all-purpose seasoning!)
- ½ teaspoon red pepper flakes, optional
- ½ teaspoon ground allspice
- 1 tablespoon Jamaican hot sauce, optional (You can also use your favorite hot pepper sauce)
VEGAN 'EGG' WASH:
- 2 Tbsps Almond milk, unsweetened
- 1 teaspoon pure maple syrup
TO MAKE THE CRUST:
In a measuring cup, add the COLD milk and apple cider vinegar, stirring it together until combined and let it sit for 5-10 minutes until "activated" and thickened.
In a large bowl, add the flour, baking powder, curry powder, turmeric, parsley, thyme, salt, and black pepper, whisking them all together until combined.
Add the cubed + grated butter (or pieces of regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
Pour the cold milk mixture and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of cold milk at a time, until it’s moistened BUT not too wet!
Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour. NOTE: The dough will look rather light yellow in color. It will darken and become golden once baked.
MAKE THE FILLING:
In a food processor, add the chickpeas, cooked quinoa, onions, carrots, garlic cloves, scotch bonnet, ginger root, breadcrumbs, and 1 cup veggie stock, processing until fully broken down and "paste-like" in texture.
In a medium-sized skillet over medium-high heat, add the olive oil followed by the filling mixture. Add the salt, black pepper, cumin, smoked paprika, red pepper flakes, brown sugar, Flavo Riz (or all-purpose), onion powder, curry powder, nutritional yeast, and allspice, stirring everything together until combined. Reduce heat to medium-low and add the browning, ¼ cup veggie stock, hot sauce, and 2 thyme sprigs, stirring until combined and the filling becomes 'wet' and turns brown in color, about 1-2 minutes. Remove from heat.
Let the filling cool completely.
TO MAKE THE VEGAN EGG WASH:
ASSEMBLY:
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Once chilled, remove the dough from the refrigerator and place on a lightly floured surface, rolling it out into a large rectangle (about 3 mm thick). Cut into medium circles (I use a small saucepan cover or a large biscuit cutter---for a smaller patties), until all dough it used.
On one half of the circular dough, lightly brush with vegan 'egg' wash to ensure that they close together best! On the other half of the dough, add 2-3 Tbsps of the vegan 'beef' filling and carefully bend the egg wash half over the side with the filling (creating a half moon shape). Gently press the edges down and using a fork, carefully “crimp” around the edges and place patty onto the baking sheet. Prick tops of patties with a few holes using a fork (this ensures that the filling doesn't burst out of crust while baking). Repeat until all patties are made.
Lightly brush all the patties with remaining vegan 'egg' wash and bake in the oven 20-25 minutes, until golden brown and the crust looks crispy.
Once done, remove from the oven and let them cool for a few minutes (10 minutes or so).
Bon Appetit!
- STORAGE: Leftover patties can be stored in an airtight container for up to 3 days. To serve warm, heat in the microwave, or flat in a toaster oven.
- FREEZE: For longer storage–the patties can be stored in the freezer. After they have baked and are completely cooled, simply place your patties onto a baking sheet (spaced apart) and freeze them for 2-3 hours. Once frozen, transfer them to a zip loc bag and reheat when ready to eat!
- 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.
- FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate milk to flour/butter mixture, ONLY ADD ¼ cup of milk AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of almond milk.
- GRATED + CUBED BUTTER: To create a beautifully crumbly and flaky crust, I suggest grating 1 stick of butter and cutting the second stick into cubes. To grate your butter, add the 1 stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.
Calories: 295kcal | Carbohydrates: 55g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 879mg | Potassium: 302mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2005IU | Vitamin C: 9mg | Calcium: 180mg | Iron: 5mg