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Vegan Jamaican Beef Patties Recipe

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4.2 from 8 reviews

These Vegan Jamaican Beef Patties offer a delicious plant-based twist on the traditional Jamaican favorite. Featuring a flaky, golden turmeric-spiced crust and a savory chickpea and quinoa filling infused with authentic Caribbean spices, these patties are a perfect snack or meal. Baked until crisp and golden, they capture the vibrant flavors of Jamaica while being completely vegan and wholesome.

  • Total Time: 45 minutes
  • Yield: 6 servings (approximately 12 medium patties)

Ingredients

Crust Ingredients

  • 2 1/2 cups organic all-purpose flour
  • 1 Tbsp baking powder
  • 2 tsps Jamaican curry powder
  • 1 tsp turmeric powder
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 1 cup COLD vegan butter, cubed and grated
  • 1 cup COLD unsweetened almond milk + 2 Tbsps
  • 1 Tbsp apple cider vinegar

Filling Ingredients

  • 1 (15 oz.) can organic chickpeas, drained and rinsed
  • 1 cup cooked quinoa, cooled (from 1/2 cup uncooked quinoa)
  • 1-2 Tbsps extra virgin olive oil
  • 1/2 red onion, chopped
  • 3 garlic cloves, minced
  • 1 carrot, peeled and chopped
  • 2 scotch bonnet peppers, minced (or habanero peppers, reduce amount for less heat)
  • 1/2 tsp minced ginger root (or 1/4 tsp ground ginger)
  • 1/2 cup breadcrumbs
  • 2 fresh thyme sprigs
  • 1 cup organic vegetable stock/broth + 1/4 cup
  • 1 tsp organic brown sugar
  • 2 Tbsps nutritional yeast
  • 1 Tbsp browning (such as Grace brand)
  • 2 tsps curry powder
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp Flavo Riz (optional, can substitute with all-purpose seasoning)
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 tsp ground allspice
  • 1 Tbsp Jamaican hot sauce (optional, or any favorite hot pepper sauce)

Vegan Egg Wash

  • 2 Tbsps unsweetened almond milk
  • 1 tsp pure maple syrup

Instructions

  1. Activate the vegan buttermilk: In a measuring cup, combine the cold unsweetened almond milk and apple cider vinegar. Stir well and let it sit for 5-10 minutes until it thickens and curdles, creating a vegan buttermilk substitute.
  2. Mix dry ingredients for crust: In a large bowl, whisk together the flour, baking powder, curry powder, turmeric, dried parsley, dried thyme, sea salt, and black pepper until fully combined.
  3. Incorporate vegan butter: Add the cubed and grated cold vegan butter to the dry ingredients. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse peas and is crumbly in texture.
  4. Add wet ingredients to form dough: Pour in the vegan buttermilk mixture and begin mixing with your hand until the dough just comes together. If the mixture feels too dry, add cold almond milk one tablespoon at a time, until the dough is moist but not sticky.
  5. Chill the dough: Shape the dough into a ball, flatten slightly, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. The dough will appear light yellow, which will deepen during baking.
  6. Prepare the filling base: In a food processor, combine chickpeas, cooked quinoa, chopped onion, carrot, garlic, minced scotch bonnet peppers, minced ginger, breadcrumbs, and 1 cup vegetable stock. Pulse until you get a smooth, paste-like consistency.
  7. Cook the filling: Heat olive oil in a medium skillet over medium-high heat. Add the processed filling mixture, then season with sea salt, black pepper, cumin, smoked paprika, red pepper flakes (if using), brown sugar, Flavo Riz or all-purpose seasoning, onion powder, curry powder, nutritional yeast, and allspice. Stir to combine thoroughly.
  8. Add finishing flavorings and simmer: Lower heat to medium-low. Stir in browning, remaining 1/4 cup vegetable stock, Jamaican hot sauce (if using), and fresh thyme sprigs. Cook for 1-2 minutes until filling becomes wet and browns slightly. Remove from heat and allow to cool completely.
  9. Prepare vegan egg wash: In a small bowl, whisk together unsweetened almond milk and pure maple syrup until combined. This will be used to seal and glaze the patties.
  10. Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
  11. Roll out dough and cut shapes: Remove chilled dough from refrigerator and roll out on a lightly floured surface to about 3 mm thickness in a large rectangle. Use a small saucepan lid or large biscuit cutter to cut circular shapes for the patties.
  12. Fill and seal patties: On one half of each circle, lightly brush the edges with vegan egg wash. Add 2-3 tablespoons of the cooled filling on one side, then fold the dough over to create a half-moon shape. Press and crimp edges with a fork to seal firmly. Prick the top of each patty a few times with a fork to allow steam release during baking.
  13. Apply glaze and bake: Brush the tops of all patties generously with the remaining vegan egg wash. Place patties spaced evenly on the baking sheet. Bake for 20-25 minutes until the crust is golden brown and crispy.
  14. Cool and serve: Remove from oven and let the patties cool on a wire rack or plate for about 10 minutes to firm up before serving. Enjoy warm for the best flavor and texture.
  15. Bon Appetit! Serve these patties as a snack or with your favorite sides for a delicious plant-based Jamaican treat.

Notes

  • For spiciness, adjust the amount of scotch bonnet or habanero peppers according to your heat preference.
  • The dough can be chilled overnight if preferred for ease of assembly the next day.
  • If you don't have a pastry blender, use two knives or your fingertips to incorporate the vegan butter into the flour.
  • The browning sauce adds authentic color and depth; if unavailable, you can omit or substitute with a soy-based sauce but flavor will be less traditional.
  • Ensure filling is fully cooled before assembling to avoid soggy dough.
  • Leftover patties can be stored in the refrigerator for up to 3 days and reheated in an oven or air fryer for best texture.
  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Savory Snack
  • Method: Baking
  • Cuisine: Jamaican
  • Diet: Vegan

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