Gluten-Free (Vegan) Jamaican Patties

The Jamaican patty.  The most well-known Jamaican culinary export. Flaky crust. Beef that oozes into your mouth. Lunchtime favourite. Roadside snack.  It would be almost a travesty if the patty were not accessible to everyone — and especially those who follow a special diet.  But such has been the case for years.

Vegan patties are slowly making their way into the market, but I couldn’t find a gluten-free patty for the life of me.  So I set out to create my own.

Jamaican patties typically have a beef or vegetable filling.  But anybody who’s ever had a Jamaican patty knows that they can be filled with pretty much anything — from curry goat to ackee and saltfish.

Below, my friends, is the Jamaican patty with options for vegan and non-vegan fillings.  I invite you to be creative and try conjuring up some fillings of your own.

You’re welcome. 🙂

Patty Crust

  • 2 1/2 cups Bob’s Red Mill 1 for 1 Baking Flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 2 tbsp curry powder or turmeric
  • 1/2 cup coconut oil (cold/solidified is best)
  • 1 cup to 1 1/4 cup ice-cold water

 

Non-Vegan Fillings

Beef Filling

  • 1 lb ground beef
  • 1 tsp thyme
  • 1/2 onion, finely chopped
  • 2 stalks scallion, chopped
  • 3 cloves garlic, minced
  • 2 scotch bonnet peppers (de-seeded), optional
  • 1 tsp salt (or to taste)

Saute beef with onion and salt (I typically don’t add oil when I’m cooking ground beef because the beef has enough fat already. I let it cook in its own fate). Add other seasonings. Cook until there is no more “pinkness” visible.

Curry Goat Filling

For the recipe click here.

Vegan Fillings

Lentil

  • 1 cup brown lentils
  • 2 tbsp soy sauce/tamari or Worchestire sauce
  • 1 tsp thyme
  • 1/2 onion, finely chopped
  • 2 stalks scallion, chopped
  • 3 cloves garlic, minced
  • 2 scotch bonnet peppers (de-seeded), optional
  • 1 tsp salt (or to taste)

Cook brown lentils according to package directions and add seasonings.

TVP (Texturized Vegetable Protein)

Same as above. I find TVP to be the one vegan product that most mimics ground beef.  Soak your TVP (according to package directions) and then cook them adding the seasonings below:

  • 2 tbsp soy sauce/tamari or Worchestire sauce
  • 1 tsp thyme
  • 1/2 onion, finely chopped
  • 2 stalks scallion, chopped
  • 3 cloves garlic, minced
  • 2 scotch bonnet peppers (de-seeded), optional
  • 1 tsp salt (or to taste)

Coconut Curry, Pumpkin, Kale, Carrot, Cabbage

  • 4 cups frozen kale (or fresh)
  • 2 cups green cabbage, shredded
  • 2 cups carrot, shredded
  • 2 cups of pumpkin, cooked and chopped
  • 1 can coconut milk
  • 3 tbsp curry seasoning
  • 2 tbsp all-purpose seasoning
  • salt to taste

Here’s how to make them:

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To Buy Bob’s Red Mill Gluten-Free 1 for 1 Baking Flour,click below:

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