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Spicy Jamaican Vegan Patties
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5 from 12 votes

Spicy Jamaican Vegan Patties

These Spicy Jamaican Vegan Patties are truly something amazing! Wrapped in a nice herb-infused, flaky crust, and stuffed entirely with curried chickpeas, 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!
Course Appetizer, Main Course
Keyword chickpea, food, homemade, Jamaican, lunch, Patty, quinoa, spicy, vegan, veggies
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time: 1 hour
Total Time 40 minutes
Servings 6 vegan patties
Author Shanika | Orchids + Sweet Tea

Ingredients

CRUST:

  • 2 1/2 cups organic all-purpose flour
  • 1 1/2 Tbsps ground turmeric
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp sea salt
  • Pinch of garlic powder
  • 3/4 cup vegan butter or buttery sticks, COLD + cubed!
  • 1 cup Almond milk, Very COLD + 2 Tbsps!
  • 1 Tbsp apple cider vinegar

FILLING:

  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 1 cup cooked quinoa (Cook according to packaging)
  • 1 Tbsp grapeseed oil, for cooking (See Notes!)
  • 1 medium carrot, peeled + chopped
  • 1/2 red onion, chopped
  • 3 garlic cloves, minced
  • 1 scotch bonnet pepper, minced
  • 3 Tbsps nutritional yeast
  • 1 Tbsp ground turmeric
  • 1 tsp organic brown sugar
  • 1 tsp ground cumin
  • 1 tsp minced ginger root
  • 1 tsp smoked paprika
  • 1 Tbsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground allspice

Instructions

TO MAKE THE CRUST:

  • In a measuring cup, add the cold milk and apple cider vinegar and set aside.
  • In a large bowl, add the flour, turmeric, parsley, thyme, salt, and garlic powder, whisking them all together until combined.
  • Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour the cold apple cider vinegar-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 Tbsp of cold water 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 medium skillet over medium-high heat, add the oil. Once heated, add the minced garlic and onion until fragrant and translucent. Add the carrots and minced scotch bonnet peppers, sautéing until veggies are tender, about 3-4 minutes. Remove from heat.
  • In a large bowl, add the chickpeas, cooked quinoa, sautéed veggies, and seasonings, stirring together until combined.
  • Using a pastry blender, blend together everything until the mixture becomes super crumbly and can stick together slightly.

ASSEMBLY:

  • Preheat the oven to 350 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 small-medium rectangles (3″ wide and 4″ long), until all dough it used.
  • On all rectangular cuts, lightly brush vegan butter to ensure that they close together best! On one cut dough, add 1 Tbsp of the veggie filling and carefully cover it with another rectangular piece, gently pressing the edges down. Using a fork, carefully “crimp” around the edges and place on the baking sheet.
  • Repeat until all patties are made.
  • Once all are laid flat on the baking sheet, gently prick a set of holes on the tops using a fork.
  • Lightly brush all the patties with melted vegan butter and bake in the oven 20-25 minutes, until golden brown and the filling cooks through.
  • 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 1-3 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.
  • OIL: Instead of grapeseed oil, you can also use extra virgin olive oil or coconut oil, if preferred.
  • FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate milk to flour/butter mixture, ONLY ADD 1/4 cup of water 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.