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Vegan Jamaican Beef Patties Recipe

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4.3 from 44 reviews

This Vegan Jamaican Beef Patties recipe delivers the authentic flavors of traditional patties with a plant-based twist. Featuring a flaky, spiced crust and a hearty chickpea and quinoa filling, these patties are perfect for a satisfying snack or meal. Infused with classic Jamaican spices like curry powder, allspice, and scotch bonnet peppers, this comforting pastry is dairy-free, egg-free, and packed with flavor, making it an excellent choice for vegans and anyone craving Caribbean cuisine.

Ingredients

CRUST:

  • 2 ½ cups organic all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons curry powder (preferably Jamaican curry powder)
  • 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 and grated (such as Earth Balance buttery sticks)
  • 1 cup cold unsweetened almond milk + 2 tablespoons
  • 1 tablespoon apple cider vinegar

FILLING:

  • 1 (15 oz) can organic chickpeas, drained and rinsed
  • 1 cup cooked quinoa, cooled (from ½ cup dry quinoa)
  • 1-2 tablespoons extra virgin olive oil
  • ½ red onion, chopped
  • 3 garlic cloves, minced
  • 1 carrot, peeled and chopped
  • 2 scotch bonnet peppers, minced (or habanero; reduce if less spicy)
  • ½ teaspoon minced fresh ginger root (or ¼ teaspoon ground ginger)
  • ½ cup breadcrumbs
  • 2 fresh thyme sprigs
  • 1 ¼ cups organic vegetable stock/broth
  • 1 teaspoon organic brown sugar
  • 2 tablespoons nutritional yeast
  • 1 tablespoon browning (Grace brand recommended)
  • 2 teaspoons 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 (or all-purpose seasoning)
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon ground allspice
  • 1 tablespoon Jamaican hot sauce (optional)

VEGAN 'EGG' WASH:

  • 2 tablespoons unsweetened almond milk
  • 1 teaspoon pure maple syrup

Instructions

  1. Prepare the crust: In a large mixing bowl, combine the organic flour, baking powder, curry powder, turmeric, dried parsley, thyme, black pepper, and sea salt. Mix well to distribute the spices evenly throughout the flour.
  2. Cut in the vegan butter: Add the cold, cubed, and grated vegan butter to the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining for flakiness.
  3. Add wet ingredients: Whisk together the cold almond milk with apple cider vinegar and then slowly pour this into the flour mixture. Stir gently until a dough forms. Avoid overworking. If dough is too dry, add the extra 2 tablespoons of almond milk gradually. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
  4. Make the filling - sauté aromatics: Heat 1-2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add the chopped red onion and garlic, cooking until translucent and fragrant. Add the minced carrot, scotch bonnet peppers, and minced ginger. Sauté until carrots soften, about 5-7 minutes.
  5. Add chickpeas and spices: Stir in the drained chickpeas and cook for a few minutes. Add the curry powder, sea salt, black pepper, ground cumin, smoked paprika, onion powder, Flavo Riz or all-purpose seasoning, red pepper flakes (if using), and ground allspice. Stir to coat the chickpeas with the spices.
  6. Incorporate broth and seasonings: Pour in the vegetable stock/broth along with the brown sugar and browning sauce. Add fresh thyme sprigs and nutritional yeast. Simmer the mixture until slightly thickened, about 10 minutes, stirring occasionally. Remove thyme sprigs afterwards.
  7. Add quinoa, breadcrumbs, and hot sauce: Stir in the cooked quinoa and breadcrumbs to thicken the filling and give it texture. Mix in Jamaican hot sauce if using. Adjust seasoning as needed. Remove from heat and let cool completely before assembling patties.
  8. Roll out the dough: On a lightly floured surface, roll the chilled dough to about 1/8 inch thick. Using a 5-6 inch round cutter or a bowl, cut out circles for patties.
  9. Assemble patties: Place a heaping tablespoon of filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Press edges firmly to seal and crimp with a fork to prevent filling leakage.
  10. Apply vegan 'egg' wash: In a small bowl, whisk together unsweetened almond milk and pure maple syrup. Brush this wash over the tops of the patties to give a golden, glossy finish once baked.
  11. Bake the patties: Preheat the oven to 375°F (190°C). Place the patties on a parchment-lined baking sheet spaced apart. Bake for 25-30 minutes until the crust is golden brown and flaky. Let cool slightly before serving.

Notes

  • For less heat, reduce the amount of scotch bonnet peppers or substitute with milder peppers.
  • The browning sauce adds authentic color and flavor but can be omitted or substituted if unavailable.
  • Use gluten-free all-purpose flour to make this recipe gluten-free if needed.
  • Ensure almond milk is unsweetened to avoid altering the filling flavor.
  • To reheat, bake patties at 350°F (175°C) for 10 minutes to restore crispness.
  • Store leftover patties in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

Find it online: https://recipethrive.com/vegan-jamaican-beef-patties-recipe/