I’ve been wanting to create some Vegan Jamaican Beef Patties for some time now. I’m so glad the opportunity has finally come! The dilemma was always what to use for the filling. Traditional beef patties are of course filled with beef, but clearly that was not an option.
Initially I wondered if lentils would be a good substitute (and they very well may be), but I really wanted something more authentic. So authentic that even an omnivore wouldn’t be able to tell the difference.
I recently discovered the latest line from Alpha Foods that includes these amazing Plant-Based Crumbles. I knew right away these would be PERFECT for making these Vegan Jamaican Beef Patties I had been swooning over in my head.
I’m so happy to share that I was right! The crumbles were so easy to work with and the texture really closely resembles beef.
Making these Vegan Jamaican Beef Patties
Putting these Vegan Jamaican Beef Patties together was a lot easier than I imagined them to be. I initially started with the dough because I wanted it to have the opportunity to rest for a while in the fridge while I prepared the filling.
I recently discovered the convenience of making dough in a food processor, so I decided to test it out for this Vegan Jamaican Beef Patties recipe… except with a blender instead.
My food processor bowl went on the brink a few months ago, so I figured a blender would be the next best thing. Using a food processor or blender to make the dough is perfect because it all comes together effortlessly!
I added in water a little at a time through the top opening until the dough was formed. Next, I transferred the dough to a bowl and placed it in the fridge to rest.
Tip: prep everything for your Vegan Jamaican Beef Patties beforehand so that while you’re cooking, the recipe comes together faster. In this case, that means measuring out all of the seasonings, liquids and dicing the peppers and onions.
For this recipe, prepping was a lifesaver! Because I had already taken the time to measure out all of the seasonings, I was able to avoid going back and forth from the stove to the cabinets.
The Alpha Crumbles were super easy to cook with. I simply removed them from the freezer and cooked them frozen. They thawed in minutes! The crumbles mixed really well with the other ingredients and before you know it, I was done!
It’s important that you give the filling a chance to cool down before introducing them to the dough. Luckily, you’ll have a chance to do that because in the next step you’ll need to begin cutting out your patty discs from your chilled dough.
Forming the Patties
When I’m in the kitchen, I always find a way to make it work! I didn’t have a proper cutter on hand, so I improvised! Instead, I used a small bowl to get the job done. The bowl measured about 5 inches in diameter. It required a little muscle because the rim was not sharp, but it worked!
A short while later I was able to crank out 15 discs to make these Vegan Jamaican Beef Patties. To make the most of the dough, I rolled it out using a rolling pin, cut out as many circles as I could, then set those aside.
I would then form a loose ball with the remaining dough (trying not to over-work it), roll it out again and then cut more circles. I repeated this process until I couldn’t anymore.
By now the dough should be cooled enough to fill the disks with. It may seem like you’ll need a lot, but you really don’t need much filling to stuff these patties. I probably added 1-1.5 tbsp to the center of each. Before folding the patty in half, I lined the edges of the dough with water to ensure they’d stick together.
I then gently pressed the outer edges down and used a fork to smoosh them together. After I filled all of the patties, I had leftover filling. If you do too, you can freeze it for another time or toss it in a bowl of rice and enjoy it as an alternative meal. You know, for a little variety!
Line a baking pan with parchment paper and you’re ready to toss your Vegan Jamaican Beef Patties in the oven! They’re done in about 20-25 minutes. This gives you a little time to put together a side of veggies (or plantains) while they’re cooking.
Enjoy!
Y’all, I am OBSESSED with this Vegan Jamaican Beef Patties recipe. I meal prepped them and I’ve been eating them all week! They reheat really well too! I toss them in the toaster oven for about five minutes and they taste the same as they did fresh out of the oven.
My husband (an omnivore) has really been enjoying them too! He even said they tasted authentic. Two points for me!
I definitely see myself making these Vegan Jamaican Beef Patties for guests in the future. Yea, it requires a bit of work, but it’s SO worth it! Just look at the pictures! Now go be great and impress your friends and family with this recipe! Let me know how it goes in the comments below!
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Vegan Jamaican Beef Patties
Ingredients
Dough
- 1 vegan egg replacer (I used a flax egg- 1 tbsp ground flaxseed meal + 3 tbsp water)
- 2¼ cups all purpose flour
- ½ cup cold vegan butter
- 1 tsp salt
- 2 tsp sugar
- ½ tbsp Jamaican curry powder
- ¾ cups cold water
Beef Filling
- 1 cup red onion diced
- 1 scotch bonnet or habanero pepper minced
- 2 bags Alpha Foods Plant Based Beef Crumbles
- ½ tsp salt
- black pepper to taste
- 1 tsp Jamaican curry powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp thyme
- ¼ tsp paprika
- ¼ cup plain breadcrumbs
- ¼ cup vegetable broth
Instructions
- In a small bowl make your vegan egg. Set aside in the fridge to thicken.
- In a blender or food processor, add all of the ingredients for the dough except the water and vegan egg. Pulse a few times to combine the ingredients.
- Add in the vegan egg, then slowly add in a little water at a time. Pulse a few times afterwards. Add just enough water so that the dough forms (for me, this was ¾ cups). Scrape down the sides as necessary to account for all of the ingredients.
- Remove the dough from the blender or food processor and transfer to a bowl. Let the dough rest in the fridge while you prepare the filling.
- In a medium pan over low-medium heat, sauté the diced onions and scotch bonnet (or habanero) pepper with a bit of oil. Sauté until the onion is translucent. Add salt and pepper to taste.
- Next add in the Alpha Foods Plant Based Beef Crumbles, mixing them in with the peppers and onion.
- Once the crumbles begin to thaw a bit, add in the seasonings, bread crumbs, and vegetable broth. Stir until combined. Cook for about 3-4 minutes then remove from heat.
- Remove the dough from the fridge. On a clean counter surface, sprinkle with 1-2 tbsp of flour to keep the dough from sticking. Use a rolling pin to roll out the dough into a medium thin layer and cut out circles (mine were 5 inches in diameter).
- Preheat oven to 375°
- Once as many possible circles have been cut, gently form a ball with the remaining dough, then roll out the dough again and cut more circles. Repeat as necessary.
- Spoon about 1-1½ tbsp of the filling into each disc. Dip your finger in water and lightly dab the outside of the disc to help seal the edges. Fold over the disc to create a half circle shape. Use a fork to press down the edges.
- Transfer to a baking sheet lined with parchment paper. Repeat until all discs have been filled.
- Bake the patties for 20-25 minutes, until lightly browned. Enjoy!
This recipe was so easy and worth it. Cooking is my passion and I’m always looking to make new dishes. I followed the recipe exactly except I made it gluten free and used a lentil filling. I’m still trying to improve the way I changed it but this recipe gave me a delicious foundation! The crust tasted amazing. Thank you!!
Hey Celeste! Thanks so much for giving this recipe at try! It’s good to know that it can be made gluten free! I’d like to try making it with lentils too!
I just made the Puerto Rican version of beef patties last week! I’m going to make these for dinner tomorrow!
Yessss! Let me know how it goes when you do! 🙂
This recipe is perfect for meatless Monday (or any day)! You can hardly tell it is meatless with the use of the crumbles and the yummy seasonings! Thanks for sharing.
Thanks Tamara! Yesss, perfect for any day! They’re sooooo good!!
I just finished prepping a batch of Jamaican beef patties along with a batch of Puerto Rican empanadas! I just stumbled across your blog looking for a recipe for my vegan daughter-in-law. They look amazing I am on my way to the grocery store. Fantastic recipe!
These Vegan Beef Patties look amazing! They look just like the real beef version!
Right?! If I didn’t make them I would have never known!
These beef patties look like that real version. Perfect meatless option, looks delicious!
Thank you!! Wishing I had some right now!
I grew up on the beef patties in south Florida, but I made these and they taste almost identical and are just SO good! Loved them!
Wow, thank you so much Eden! I’m so glad you enjoyed them! 🙂
I love the look of this whole meal!
Thanks Jazz! 🙂
These look delicious!!! Thank you for sharing!!!
Thank you Katrina!
I love Jamaican patties. But have never tried to make them. I need to try this!
Thanks Kenya, these are a keeper for sure! Let me know if you try them!
What a fun recipe!! I love all the flavors here!
Thanks Aline!
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I haven’t made these up yet but I can’t wait to try them at my place new Rasta coffee shop! I’m curious, if I wanted to make them ahead and either freeze them, or leave them out at room temp and reheat later, would you recommend one or the other?
Hi Angela, I’ve never frozen them pre-made, so I couldn’t say for sure. However, I have frozen the filling and it kept well. I’ve also made these for meal-prep and they reheat well in the oven.
O. M. G.!!!!! I’ve been craving for jamaican beef patties for the longest time!!!!!! And this recipe hits the spot!!!! Reminds me of my trip many years ago! Thank you!!
Thanks so much Mary! I’m glad you enjoyed these! 🙂
Thank you for your recipe. I used Progresso plain breadcrumbs but realized it is not vegan. Maybe specifying which breadcrumbs to use would be helpful.
Thanks Shawntiasha. This has definitely happened to me! I’ve had to learn the hard way a time or two. You’ll find dairy in the oddest of places. I’ve had to get in the habit of double-checking labels before I leave the store. I personally use the brand from Trader Joe’s, but I’m sure there are plenty of others that are vegan-friendly too.
I loved making these! This is my second time making them and I am always impressed. This dough has the perfect consistency of flaky and crispy! Since I used aquafaba as my egg replacement, and didn’t want to save the garbanzos or for them to go to waste i chipped them up very fine and added them to the filling as well. I love that you can use the recipe and switch out the filling type, keeping the spices if you like. This has become a go to recipe for me! I love knowing I have a batch made and can pop one in the air fryer for a mid day treat.
Love this recipe! I have a question. The first time I made them, I had left over filling. I froze it and am preparing some dough today. Is the excess unbaked dough freezable?
Hey Adrienne! Unfortunately I haven’t tried it yet, so I can’t say for sure but I would think it would work!
This recipe was fantastic!!!! The dough was super easy to make and work with.
I subbed out the ground meat with another brand and also added some coked put lentils for added fiber and nutrition.
Will absolutely make these again. That’s for such a great recipe!!
Just wondering if I’m able to use vegan margarine instead of vegan butter for the pastry? Thank you for this amazing recipe, can’t wait to try!
Hey Jake, yes. Margarine should work well too!