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Several Vegan Jamaican Beef Patties
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4.80 from 20 votes

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
Cook Time25 minutes
Chill Time:1 hour
Total Time45 minutes
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
Author: Shanika

Ingredients

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

Instructions

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:

  • In a bowl, add the milk and maple syrup together, whisking until combined.

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!

Notes

  • 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. 

Nutrition

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