There’s something magical about biting into perfectly baked vegan Jamaican patties. The flaky golden crust combined with a spicy, savory filling just hits the spot every time. These patties are perfect for lunch, dinner, or even as a snack, and they’ll transport you straight to the vibrant streets of Jamaica.
What makes these vegan Jamaican patties stand out is the balance of textures and flavors. The filling is packed with seasoned vegetables, beans, and spices, all wrapped in a buttery, flaky crust that’s hard to resist. They’re ideal for meal prepping, as they store well and can be reheated whenever you need a quick and satisfying meal.
Not only are these patties delicious, but they’re also a healthy option compared to traditional meat-filled patties. With the plant-based filling, you’re getting loads of fiber, vitamins, and minerals, all without any cholesterol or unhealthy fats.
If you’re looking for a way to enjoy a classic Caribbean dish while staying true to your vegan lifestyle, these vegan Jamaican patties are exactly what you need!
Vegan Jamaican Patties
For 8 Patties
Author: Chris
Total time: 1 hour 15 minutes
Ingredients:
For the Dough:
- 2 ½ cups of all-purpose flour
- ½ cup of cold vegan butter (cubed)
- 1 teaspoon of turmeric (for color)
- 1 teaspoon of salt
- ½ cup of cold water
For the Filling:
- 1 tablespoon of olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup of cooked lentils (or black beans)
- 1 large carrot, diced
- 1 cup of diced potatoes
- ½ cup of frozen peas
- 1 tablespoon of curry powder
- 1 teaspoon of thyme
- 1 teaspoon of allspice
- Salt and pepper to taste
- ½ cup of vegetable broth
Steps:
- Prepare the dough: In a large bowl, mix the flour, turmeric, and salt. Cut in the cold vegan butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Cook the filling: In a skillet, heat the olive oil over medium heat. Sauté the onions and garlic until softened, about 5 minutes. Add the carrots, potatoes, and vegetable broth. Cook until the vegetables are tender, about 10 minutes. Stir in the lentils, peas, curry powder, thyme, allspice, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and let cool slightly.
- Roll out the dough: Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles using a large round cutter or a small bowl (about 5 inches in diameter).
- Assemble the patties: Place a spoonful of the filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together with a fork to seal. Transfer the patties to a lined baking sheet.
- Bake the patties: Brush the tops of the patties with a little olive oil or plant-based milk for extra golden color. Bake in the preheated oven for 25-30 minutes, or until the crust is golden and crisp.
Notes:
- You can customize the filling with your favorite veggies or even add some jerk seasoning for an extra kick!
- These patties freeze well—perfect for a quick and easy meal on busy days.
- A cup of Lettuce Smoothie is well fit with it.
Nutrition Facts (per patty):
- Calories: 250
- Total Fat: 10g
- Cholesterol: 0mg
- Sugars: 3g
- Protein: 6g
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Explore more Caribbean-inspired vegan dishes at Tales Of A Kitchen, where plant-based eating meets bold, exciting flavors!
C.