Growing up in NYC this famous flaky Jamaican turnover was a staple at any pizzeria in the neighborhood.
The last one we had was actually in Jamaica on our honeymoon many years ago…until now. We are proud to introduce our very own vegan version of this Caribbean treat! We are sure you will love them as much as we love them. Michael likes his with hot sauce or with a little squirt of ketchup, but they are great just the way they are!
2 cups all-purpose flour
1 cup of vegan butter, we used Earth Balance sticks
1/2 tsp. salt
1 1/2 tsp. turmeric
a 1/4 cup of water- possibly a little less than the whole 1/4
2 Tbsp. olive oil
1 1/2 cups texturized vegetable protein (TVP)
1 cup vegetable stock
1/2 a white onion
2-3 cloves of garlic
2 Tbsp. scallions
1/8 tsp. liquid smoke
1 tsp. vegan worchestershire sauce
7 oz. fire roasted tomatoes
1 tsp. thyme
1/2 tsp. all-spice
2 tsp. curry powder
1 tsp. chili powder
all-purpose flour for dusting
water for use in sealing pattie
Method of Prep for Dough:
In a bowl, place the all-purpose flour, salt, and turmeric. Toss to combine.
*Tip: we’ve chosen the spice turmeric for the taste and also the beautiful yellow color of the spice. With this amazing color also comes the possibility of coloring your hands or counter, so proceed with caution. If you have gloves, it would make clean up a lot easier.
Add in the chilled vegan butter and begin to break the butter apart. Start to incorporate the flour into the butter, keep pressing the butter out with your fingers, into the flour. The result should be a mealy flour.
Slowly add in half the water. Start to mix the flour/butter mixture into the water, then add a little more water. Only use whatever amount of water you need to make a smooth, homogeneous ball of dough. So, you may not need the entire 1/4 cup.
Wrap the dough in saran wrap or place in a Ziploc bag and place in the fridge for 45 mins-1 hour.
Method of Prep for Filling:
Place the TVP in a pan. In a small pot, bring the vegetable broth to a boil and dump into the TVP. Allow it to soak for 10 minutes. It will hydrate and expand a little bit. After the 10 minutes, blot the TVP with a paper towel to remove any excess water. Mix in the liquid smoke, vegan worchestershire sauce, curry powder, chili powder, thyme and all-spice into the TVP. Set aside.
In a large saute pan, heat 2 Tbsp. of olive oil on Med. Add in the onion, garlic and scallions. Saute until veggies are cooked. The onions will be translucent.
In the same saute pan, add in the TVP mixture. Stirring frequently, heat completely through, and then add in the fire-roasted tomatoes. Heat thoroughly, about 4-6 minutes.
Remove from the heat and allow mixture to cool for about 10 minutes. It is now ready to use in the pattie.
Preheat the oven to 400°F.
Method of Prep for Assembly:
Take the piece of dough out of the fridge and on a clean, flat surface, divide the round ball of dough into 6 pieces. Form each piece into it’s own ball.
With a rolling pin, place a light dusting of flour on your surface and flatten the ball of dough down. Begin to roll the dough out in a round shape, keeping at about 1/8″ thick. It rolls very easily, with minimal sticking. We used a marble surface, so you may need more dusting flour depending on where you are rolling the dough.
When you have a rolled out circle, place a few heaping Tbsp. of the filling onto one end of the dough. Dip your finger in water and run it along the edge of the dough. Fold the top half of the dough over the filling. Seal the two ends together. Press lightly with a fork along the edge.
Place each pattie on a sheet pan lined with parchment paper.
Bake in the 400°F oven for 25-30 minutes.
They will not change color too much from baking so keep an eye on them as ovens vary.
This recipe makes 6- 6″ Jamaican Vegan Patties.
Pairs well with our Caribbean Coconut Rice.
Serve Hot, Enjoy!