Vegan Jamaican Patties

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Vegan Jamaican Patties

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Ingredients

Adjust Servings:
Filling
1 lb Crumbles Lightlife brand (original) is my personal choice
1/2 Yellow Onion - Diced
3 tablespoons Thyme - Dried
3 seeded & diced Scotch Bonnet Pepper Habanero pepper is a workable substitute
2 Green Onions - Diced
1 tablespoon Vegan Chop House Jamaican Seasoning
1 teaspoon Garlic - Powder
1 teaspoon Onion - Powder
1 teaspoon Allspice - Powder
2 tablespoons Hoisin Sauce
1 cup Full Flavored Vegetable Stock Vegan Chop House Stock or Vegan Chicken Base - Better than Bouillon brand is preferred
1/4 loaf Bread - Crumbs
Pastry
15 oz All Purpose Flour
5 oz Bread Flour
10 oz Vegan Butter
7 oz Water - Ice Cold
1/2 teaspoon Salt
2 teaspoons Turmeric - Powder
1 qt Vegetable Oil

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Features:
  • Beef Inspired
Cuisine:

Wagwan, irie, bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 60 mins
  • Serves 18
  • Medium

Ingredients

  • Filling

  • Pastry

Directions

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Great tasting vegan Jamaican patties are a celebration of Caribbean flavors wrapped up in a soft pastry that melts with every bite. Taste them once, and you’ll never want to be far away from your own supply of vegan Jamaican patties. I’d been making regular meat filled curry patties for years, and now that I’m vegan I had to figure out how to come up with a vegan Jamaican patties recipe. Trial and error led to the best vegan Jamaican patties recipe I’ve ever experienced. These are one of my absolute favorite things to eat. And. I do them with a twist!

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan Jamaican patties recipe is just one more example of a great vegan dish that brings pleasure to non-vegan and vegans alike. Don’t sacrifice your taste buds, try our vegan Jamaican patties recipe. To make it easy, here’s the Vegan Chop House Jamaican seasoning recipe.

If you are not into deep frying, bake on a baking tray covered with parchment paper for 20 minutes at 350 degrees. If I’m baking the vegan Jamaican patties I can bake them all and then freeze or refrigerate the patties. If I deep fry the vegan Jamaican patties, which is now my preferred method (there’s nothing like them), to get the absolute best results. But, I would only fry what I’m going to serve, and bake the rest. Freshly cooked are perfect. Reheated are absolutely fantastic.

If your’e a fan of Jamaican food, you’re going to be a fan of Indian food. Here are a few of our favorites; Indian Restaurant Style Basmati Rice, Indian Vegetable Samosas, Indian Mushroom Korma, Jamaican Rice and Peas, and Jamaica’s national dish – Ackee and Saltfish.

Wagwan, irie, bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

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Steps

1
Done

Ingredients

2
Done

Add 2 tablespoons of oil to a large saucepan. Place the pan on a medium heat. Add the onions and fry for 5 minutes. Keep stirring until the onions start to release some of their water to avoid burning the onions. While the onions are frying, rip apart ¼ bread loaf into pieces. Add the pieces to a food processor and turn the bread into crumbs.

3
Done

While the processor is turned on, slowly add water until the bread turns into a paste that sweeps around the bowl with a sort of wave action as the blade rolls around at speed.

4
Done

Add the finely diced peppers and green onions. Fry for a further 2 minutes. Stirring often. Add the dried spices and stir. Turn the heat to medium-low. Add the hoisin sauce and the stock. Stir well.

5
Done

Make sure the crumbles have been crumbled in your hands to break up the lumps. Add the crumbles to the saucepan. Stir into the mix. Cook for 5 minutes. Add the breadcrumb paste and stir well. Make sure the bread is completely mixed into the other ingredients. Cook for a further 5 minutes. Make sure the bottom of the pan doesn’t dry out. If its dry, add ½ cup of water at a time until the ingredients don’t stick. Remove the pan from the heat.

6
Done

Pastry

Add the flour, turmeric and salt to a large mixing bowl. Wisk the ingredients together. The turmeric will momentarily turn your hands yellow. They’ll be back to normal by the time you finish making pastry. Slice the butter up into pieces. Keep the butter cold. Add the butter to the flour one piece at a time. Keep covering the butter with flour so that the butter doesn’t stick to itself. Adding the remaining butter to the bowl until all the butter is in the mixing bowl. Start to gently rub the butter through your thumbs and fingertips. The goal is to break up the butter until the mixture becomes granular. Once you’ve broken most of the butter up into small almost granular pieces, gently pick up a handful of the flour mixture from the far side of the bowl and rub it through your palms as if you were rubbing something off your palms. Keep repeating until the mixture becomes completely granular. If you squeeze the butter and flour mixture or over work the mixture with your hands, the butter begins to melt, leaving a less than favorable result.

7
Done

Remove the ice-cold water from the refrigerator. Push the flour to the sides of the bowl. Pour the water into the center of the bowl. Gently mix the flour into the water by hand. Continue moving around the bowl. The mixture will start to turn into a ball. Do not apply pressure or knead the mixture. Keep rolling the ball around the bowl until all of the mixture is able to stay with the ball. If the ball is breaking up, add 1 tablespoon of water at a time and roll the ball around the bowl until you reach the desired result. Place the ball into a plastic or metal bowl. Loosely cover the ball with a kitchen towel and let it sit in the refrigerator for 20 minutes.

8
Done

Lightly flour a rolling surface. From the ball, remove enough dough to roll out on your rolling surface. Place the ball back in to the refrigerator. At all costs, you need to keep all the pastry cool while you work with it. Roll out the pastry until it reaches a thickness of a little over a house key. You’ll be able to judge what’s right in no time. Don’t be afraid to sprinkle extra flour over and under the pastry to keep it from sticking to the surface and the roller. Use a round cutter between 5 and 6 inches. Cut the pastry circles and then place the circles on a cold plate and place back into the refrigerator. Make sure that you place the circles on the plate offset from each other. Keep repeating until all of the dough is used.

9
Done

Form the patty

Remove some of the pastry circles to your rolling surface. Add enough of the crumbles mixture to the front center of the pastry that leaves an inch of clear pastry around the outside edge. You need to be able to lift and pull the back half of the pastry over the top of the mixture and touch both clean surfaces together. Either with a finger or a brush, wet the clean edge all the way around with water. Allow the edge to sit for 2 minutes while you continue to prepare others. Lift and pull the pastry over on the wetted patties. Gently push down on the edges, just enough to bond the edges together. We are not going to crimp the edge with thumbs or forks. A crimped edge, creates a hard and dry edge. We don’t like that.

10
Done

Keep repeating until you’ve ran out of dough. Any left over from the crumbles mixture quickly gets eaten around me and mine. Do not pierce the top of the patty with a fork or other utensil. We want to seal in the moisture inside the patty.

11
Done

My preferred cooking option

Here’ the twist: Place a quart of oil into a large saucepan. Place on a high heat.

12
Done

When the oil is around 325 F/162 C, gently place a patty into the oil, one at a time. Deep fry two to three at a time for approximately 4 minutes. Until golden brown.
If you want them in a more traditional manner - bake at 350 F for to 20 minutes. Do not brown.

13
Done

Remove the patties to a paper covered plate. Let the patties rest for 10 minutes before serving.

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