Hiya awesome foodies, Idriss here, bringing you once more the best and cheapest recipes you can make at home, and the one I have for you today is no different. Except for the fact that it’ll bring some sunshine to your island mon’! This is my vegan Jamaican patties recipe.
I never had a Jamaican patty in my life, before this one at least. There I said it.
You’re probably thinking right now: ‘So what makes you think your recipe is any good?’ I have references. Jamaican patty lovers who explained to me exactly how these babies are supposed to taste. Then once made, they tasted them and the reaction was unanimously positive.
As a matter of fact, I remember something like: ‘It’s legit bro!’
Plus, they disappeared in a matter of minutes. Minutes I tell ya!
Here are the basic guidelines when you’re making this Caribbean delicacy:
- The pastry: It’s your basic buttery short crust, with turmeric. Since we are making vegan Jamaican patties, we’re going to substitute the eggs for flax eggs and butter for vegan butter. That’s it!
- The vegan meaty filling: to get that awesome meaty bite, we’re going to use red lentils and quinoa with some coconut cream to bind it all together. Plus, the coconut cream helps cool down the Jamaican all spice and cayenne in there.
- Ketchup: Just because it’s not a Jamaican patty without it.
That’s your Jamaican patty in a nutshell, my friend. Correction: Your vegan Jamaican patty, in a nutshell.
A little tip: If you do enjoy those crispy buttery edges, make your patties square instead of round. Just like in the photo below.
Why do people love this so much?
Léa keeps on talking about these patties like there is nothing else you can do with pie crust and ketchup that can be better. It goes something like this:
“I used to get them in the school cafeteria, take a truckload of ketchup packets and just drown my patties in ketchup. They are so spicy and the ketchup is nice and sweet, it’s soo good –Léa can’t word properly when she’s reminiscing about food memories- But now I’m vegan, and I can’t have them anymore 🙁 ”
Well unless you’re craving, steak or ribs or some other animal meat, pretty much all dishes can be made vegan. So we put our efforts together, me being the cook and her being the flavour guide.
I’ll tell you this, once I tasted it for the first time, I realized why Léa (and many others I know) love the hell out of these patties.
It’s like my Jamaican friends say: ‘All mout nu set fi tell di same lie.’
This means apparently, if everybody talks about it, then it must be good. Something like that. I hope I’m not being taken for a ride.
So what are you waiting for bro-migo and bro-migas, get busy cooking and don’t forget to let us know in the comments how much you like this recipe!
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Vegan Jamaican Patties
- 4 Flax eggs
- 4 Cups of all-purpose flour
- 400 Grams of cold vegan butter or 1 cup and 3/4
- ¼ Cup of room temp water.
- 1 Tsp of turmeric
- 1 tsp salt
- 2 onions
- ¼ tsp celery seed in the pan with the onions to be warmed
- 2 tbsp oil
- ¼ tsp cumin
- ¼ tsp summer savory
- 1.5 tbsp Jamaican allspice
- 1/2 tsp cloves
- 1.5 tbsp paprika
- 1 1/2 tsp of cayenne
- 2 tsp salt
- 1 tbsp nutritional yeast optional
- 1.5 tbsp pepper used ½ Szechuan ¼ pink African peppercorns ¼ black pepper
- 2 tbsp rum or sherry dark alcohol
- 1 cup of red lentils
- 1 cup of quinoa
- 1/2 a 15 oz coconut cream can
- 1/2 tsp of turmeric.
- 1/4 tsp of liquid smoke.
- Add your turmeric, salt and flour into a bowl and mix.
- Using your hands, cut your butter into the flour. You should end up with a very sandy texture.
- Now add your flax egg and your water.
- Bring your dough together and do not kneed it.
- Form a ball and wrap in film paper.
- Let it chill in the fridge until the filling is ready.
- Start by cutting your onions and warming up your pan to medium-high
- Add the celery seed and oil to your pan – make sure they do not burn !! You simply want them to release their flavour
- Add your onions and stir frequently
- Boil 2 litres of water, continue stirring and cooking your onions
- When your onions start to brown, add boiling water (about 3 splashes) to help them caramelize
- Once the water evaporates, add 2 tbsp rum or sherry
- Once the onions are browned, add some water, your spices, the lentils & quinoa.
- Stir, add water until the mixture is covered with water – cover and lower the heat to medium (you want the mixture to be simmering but not boiling)
- Once the water is evaporated, check to see if cooked or if it needs more water, add coconut cream (about ½ a can, omitting the coconut water.
- Pre heat your oven to 375.
- Once cooked, add turmeric and liquid smoke – shut the heat but leave the pot on the same spot, stir occasionally and let it completely cool down (Do not skip steps, if you use a warm mixture with the cold pastry the pastry will melt and you will be left with a mess)
- Take your dough out of the fridge and roll it on a flour dusted surface. The thickness you are looking for is 1/4''
- Cut it into squares(You can also do circles) and scoop in about 2 Tbsp of filling on one side of your squares.
- Lightly brush the edges of your squares with water.
- Close your patties and seal by using a fork.
- Lay a some parchemin paper to cover your baking sheet and place all your patties on it.
- Bake for 25 to 30 minutes, or until they look golden brown. The Baking time will vary depending on your oven. Just make sure they are brown, just like the pictures.
- Let your patties completely cool and serve with some ketchup.
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Endlessly curious hipster
Vegan dabbler (I try !)