janet @ the taste space

Vegan Jamaican Patties

In Mains (Vegetarian) on March 25, 2017 at 9:31 AM

Vegan Jamaican Patties

 

Homemade food was one of my favourite gifts after the baby was born. We had little energy to do much other than take care of the baby, and having a freezer filled with meals we could easily extract was reassuring and comforting.

Vegan Jamaican Patties

Renee made us so much food, and it was a veritable tour of her awesome recipes that she shares on her blog, Leafy Cauldron, and a whole bunch more. Her Lentil Soup and Smoked Tofu Pot Pie were some of my favourites and I hope she shares her Indian and Ethiopian recipes, too, because they were awesome. All her food is incredibly delicious.

My mom helped stock our freezer, too. She wanted to make something we could eat with one hand, as she knew we were nearly always holding a baby with the other. Jamaican patties to the rescue.

She adapted her own recipe that wasn’t vegan. The dough was easy to veganize with vegan butter. The filling needed a bit more creativity.Instead of ground meat, she used a combination of lentils and TVP. Thyme, curry powder and a touch of barbecue sauce made for delicious meals that we could eat quickly. Thankfully she made a huge batch that we could store in the freezer and pull out as needed.

What other one-handed foods can you think of?

(Yes, this is deja vu of the same photos of the slow cooker miso molasses baked beans since I didn’t have many photos for the patties.)

Vegan Jamaican Patties

PS. I am sharing this with Meatless Mondays.

Vegan Jamaican Patties

4 cups flour
4 tsp baking powder
2 tsp curry powder
1 tsp salt
1 tsp turmeric
1-1/3 cup vegetable shortening
1/2 cup vegan butter
1 cup cold water

1 tbsp oil of choice
1 medium onion, finely minced
3 cloves garlic, pressed or minced
3/4 cup TVP, soaked in hot water to hydrate
3/4 cup green lentils, cooked
1.5 tsp curry powder
1 tbsp nutritional yeast
1 tsp Marmite
pinch ground cloves
pinch allspice
1/2 tsp ground pepper
2 tbsp barbecue sauce or ketchup
1 tsp dry thyme
3 tbsp water
1/4 cup breadcrumbs
salt, to taste

  1. For the dough, place all the ingredients except water in a large mixing bowl for the stand mixer with the K bar. On medium speed, mix until the fats are in fine pieces. Add the cold water and mix at medium until blended. Do not overmix. Chill for at least one hour.
  2. Make the filling. Soak your TVP and cook your lentils if you haven’t already.
  3. In a large pan over medium heat, heat oil. Once hot, stir in the onion and cook until translucent, around 5-7 minutes. Stir in the garlic and cook until fragrant, around 30 seconds. Stir in the remaining ingredients except the breadcrumbs and cook for 5 minutes. Stir in the breadcrumbs. Taste and add salt, to your liking.
  4. To assemble the patties, roll out the pastry to 1/4 inch thick and cut circles that are 4-6″ in diameter. Moisten the edge, halfway around with water and approximately 2 tbsp filling. Pinch together and press a form around the edge to ensure they are sealed. Bake at 400F for approximately 20 minutes, or until the patties have a light golden colour. Once cooled, can freeze in a single layer and then transfer to a larger container.

Makes 24 4″ patties.

 

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  1. I am a huge fan of vegan Jamaican patties, though I make mine pie shaped rather than moonshaped – I haven’t made them in a while and your gorgeous versions have me hankering for some now. Your filing is very different from mine. I like that you use TVP, makes for a change
    http://allotment2kitchen.blogspot.co.uk/2014/06/vegan-jamaican-patties-pies.html

  2. It’s so nice that people brought food over to help with the transition.
    These patties look super delicious! I’m not sure I’ve actually ever have had jamaican patties – vegan or not, but I’d like to give these a try.
    “What other one-handed foods can you think of?”
    Samosas!!!! =)

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