I’m going to start this post by saying no – I’m not producing these again. It was fun while it lasted, but I no longer produce food in mass quantities for sale. That being said, a good friend of mine is slowly testing out plant-based food options and asked me if there way any way I would “pretty please” make him some of these patties.
It’s been about a year or so since I last made these – long enough for the “twitch” to wear off, so I actually gave it some thought. I mean, when a life-long meat eater comes to you and asks you to make a plant-based version of one of his staple snacks, how do you say no? Plus, I knew that my nine year old would be insanely thrilled to hear mommy made these again (and even more thrilled when she saw one in her school lunch the next day).
So I cleared my afternoon, pulled out the rolling pin, and got to work. I actually found it enjoyable, and a bit therapeutic. Especially the dough part. I’ve always said there is something so calming and relaxing about rolling out dough. It’s one of the main reasons I’m so in love with baking (I’ve been a baker way longer than I’ve been a cook!)
Of course, it’s easy to feel this way when you’re making one batch. Producing them by the thousands – by hand? Not so much. So seeing as this batch was a once-in-a-really-long-time kind of thing, I thought I’d share my recipe so everyone can make them whenever they want too. It’s a pretty simple undertaking, I promise! And if you feel inclined to double (or triple) your batch – these patties freeze absolutely beautifully!
So here it is, the official Mama Vegan #NotBeef Patty recipe. Enjoy!
Vegan Jamaican “Beef” Patties
Ingredients:
Dough:
3 Cups all purpose flour
½ tsp salt
2 tbsp yellow curry powder
1 tsp ground tumeric
1 cup vegan margarine, cold
¾ cup cold water
1 tbsp white vinegar
Filling:
1x 350g package of veggie beef crumble
½ large onion, diced
2 tbsp olive oil
Scotch bonnet sauce to taste (I start with a ¼ tsp and go from there)
2 cloves garlic, minced
1 cup mushroom broth (you can use vegetable broth but mushroom broth gives it a deeper, beef-like flavour)
1 ½ tbsp vegan worcestershire sauce (if you don’t have any you can use dark soy or tamari)
2 tsp hoisin sauce
1 tsp onion powder
1 tbsp yellow curry powder
¼ tsp each ground cinnamon and nutmeg
½ cup panko breadcrumbs
½ tsp ground thyme
Directions:
Combine all dough ingredients in a food processor and pulse until dough is formed. Turn out onto plastic wrap and roll into a disc. Wrap dough up and chill in the refrigerator for at least one hour.
In a deep pan, heat oil on med-high heat until shimmering. Add onions and saute until golden, about 10 minutes. Add garlic and saute 30 seconds. Add veggie crumble and cook for 5 minutes, allowing crumble to heat thoroughly and to blend with onions.
Add all remaining ingredients to pan, stir to combine and simmer for 5-7 minutes until most of the liquid has cooked out. Set aside to cool.
Break off ¼ of the dough and roll out between two sheets of wax paper. (Do not roll dough directly on counter as it will leave yellow stains from the curry powder.) Roll the dough until it’s ¼ inch thick. Using a large cereal bowl (or any other round shape), cut out rounds.
Place 1 ½ tsp of filling in the centre of the dough and spread out in a line slightly. Fold over one half of the dough to form a semicircle. Press down to seal and crimp edges with a fork. Repeat with all remaining dough.
Arrange on a lined baking sheet and bake for 25-30 minutes at 375F. Cool slightly and enjoy!
[sp_recipe]
