Go Back
–+ servings
Appetizer | Side Dish

Vegetarian Jamaican Patties

Here’s how to make vegetarian Jamaican patties at home! These Jamaican patties are made with cabbage, potato, and lots of tasty spices.
Pin Recipe Print Recipe


Prep Time30 minutes
Cook Time1 hour
Total Time3 hours
Yield5 patties

INGREDIENTS

Crust
  • 1/2 c almond milk (cold)
  • 1 tbsp apple cider vinegar
  • 2 1/2 c flour
  • 1 1/2 tbsp turmeric
  • Pinch of salt
  • 3/4 c butter (sub: vegan butter, cold and cubed)
Filling
  • 2 tbsp olive oil
  • 1/2 onion (chopped)
  • 2 cloves of garlic (minced)
  • 1 chili pepper (minced)
  • 1 tsp fresh ginger (minced)
  • 3 c cabbage (shredded and diced)
  • 2 c potato (peeled and diced)
  • 1/4 c nutritional yeast
  • 1 tsp brown sugar
  • 1 tbsp EACH Jamaican curry powder (fresh thyme leaves)
  • 1 tsp EACH cumin (paprika, red pepper flakes, salt)
  • 1/2 tsp EACH black pepper (allspice)

INSTRUCTIONS

Crust
  • Mix the almond milk and apple cider vinegar together in a cup. Set aside.
  • Add the flour, turmeric, and salt together in a large bowl. Add in the butter, and cut it into the flour mixture using your hands, or a pastry cutter (alternatively, you could do this step in a food processor). Mix until it becomes crumbly.
  • Now, pour in the milk mixture a little at a time and mix with a wooden spoon or fork until a dough forms. Note: you may not need all of the milk. If the dough feels too dry, add a bit more milk until it comes together.
  • Flatten the dough into a disc, and wrap it in plastic wrap. Store in the fridge for 1 hour.
Filling
  • Heat the olive oil in a large skillet over medium heat.
  • Add the onion and cook until soft, about 5 minutes. Add in the garlic, chili pepper, and ginger. Cook for 1 minute.
  • Add the chopped cabbage, potatoes, nutritional yeast, sugar, and all spices into the pot. Give it a quick stir so everything is evenly distributed. Add 1 c water and cover the pot with a lid. Cook for 20-25 minutes, until the veggies are completely soft.
  • Taste the veggies, and add more salt or seasonings to taste.
  • Take the veggies off the stove and cool for 30-45 minutes. You want the veggies to be completely cool before you assemble the patties.
Assembly
  • Line two baking sheets with parchment paper and set aside.
  • Unwrap the dough and place it on a lightly floured surface. Roll the dough into a large rectangle until it’s thin (about as thin as a nickel). Trim the wonky edges so the dough is even on all sides, if necessary.
  • Using a pizza cutter, slice the dough into 8 equal-sized rectangles. Add 2-3 tbsp of filling to 4 of the rectangles, being careful to leave space on the edges.
  • Cover the dough with another rectangle piece, and gently press the edges so they’re sealed. Crimp the edges with a fork. Use the pizza cutter to trim off the wonky edges if desired (this helps the patties look pretty)!
  • Place the patties in a single layer on the baking sheets. Freeze for 20 minutes.
  • Meanwhile, preheat oven to 350 F.
  • When you’re ready, bake the patties in the oven for 30-35 minutes, until the crust is firm and darker in color.
  • Cool before enjoying!