Jamaican Lentil Patties (Gluten-Free, Vegan)
Jamaican lentil patties (gluten-free, vegan) would be considered Jamaican fast food. I used lentils instead of ground meat and placed them in a gluten-free and vegan crust. The taste is right on and very flavorful. I added curry powder to the crust for that signature golden color.
Note updated Nov. 15, 2017: I have worked hard on this recipe. Initially, I wanted to use only ingredients that can be found worldwide, but this is the best version so far with a gluten-free crust that comes together; just last night, I had a close friend who is also Jamaican try it, and she was blown away by the results and wanted the recipe. I used Earth Balance Vegan Buttery Spread, which gave the dough a buttery flavor.
By all means, use your favorite crust with this recipe, the filling is the best vegan filling you will ever find!!! I have also seen amazing photos and reviews of this recipe using regular all-purpose flour in Facebook Groups and on Pinterest.
Don’t expect this gluten-free crust to be super flaky like traditional all-purpose flour crust, gluten-free dough lacks gluten, the elasticity that makes dough stretchy. So scientifically speaking, it is impossible to be as flaky.
Check out more about the history of Jamaican patties here
How To Make Jamaican Patties With Lentils
I have been meaning to do a step-by-step recipe on how I make my vegan and gluten-free version of my Jamaican Lentil Patties. Working with gluten-free dough is pretty tricky because you are working with a dough that has less elasticity than regular wheat flour dough.
Making gluten-free dough is not the same as using regular flour, but it can be pretty close! I don’t add xanthan gum to my dough but you can add 1 teaspoon to the recipe.
I rolled the dough in a circle in between parchment papers, then I added the seasoned lentils Fold the dough in half over the lentil filling with the parchment paper.
It is so much easier to work with the dough when it is placed between sheets of parchment paper and rolled using a rolling pin. Remove the top sheet, add the filling and fold the bottom sheet over, as shown above, Seal edges and crimp with a fork, as shown below.
I love to use ground flaxseeds as an egg substitute and oat flour as gluten-free flour. You can substitute with brown rice flour, sorghum flour, or millet flour. I also added tapioca starch and potato starch as binder. Obviously, these patties are not the same as traditional beef patties but they are the best and most flavorful you will find that are gluten-free and vegan.
Note
I know I’m repeating myself, if you aren’t on a gluten-free diet, just substitute the crust with your favorite crust, puff pastry or even pie crust. If you don’t have potato starch, you can blend the liquid in the recipe with potato. The filling is so flavorful it is truly worth it.
If you are on a gluten-free and vegan diet, I know you can relate to me because there are so many of your favorite recipes that you have to give up due to agonizing reactions to gluten. So I’m excited to experiment with recipes that you can still enjoy. For people who have reactions to even gluten-free oats, use a combination of brown rice flour, sorghum flour, tapioca starch, and potato starch as a substitute.
Updated: February 2019: I have since experimented and found this crust in my Jamaican Callaloo Patties to be flakier and more like traditional Jamaican patty crust, however, it has a higher fat content, so it is not for anyone who is on any dietary restrictions.
I have lots of fun “vegan-izing” traditional Jamaican dishes, you can check out some of my favorites:
- Jamaican Stewed Peas With Dumplings
- Jamaican Spicy Potato Curry
- Jamaican Lentil Patties
- Jamaican Pumpkin Soup (Pureed)
- Jamaican Banana Fritters
- Jamaican Sweet Potato Pudding
- Jamaican Gungo Peas Soup
- Jamaican Vegan Rundown Recipe
- Jamaican Cornmeal Porridge Bowl
- Vegan Ackee
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Jamaican Lentil Patties (Gluten-Free, Vegan)
Equipment
- Parchment Paper
- Rolling Pin
- mixing bowl
Ingredients
For The Filling
- 1 tablespoon coconut oil
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 spring onion
- 1/2 teaspoon dried thyme
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon ground paprika
- Pinch allspice
- 1/2 cup brown lentils
- 2 cups vegetable broth or water
- 1 tablespoon Bragg liquid aminos Tamari sauce, or coconut aminos
- 1/4 teaspoon Cayenne pepper optional
- Salt to taste
For The Crust
- 2 cups oat flour
- 1/4 cup tapioca flour
- 1/4 cup potato starch
- 1 tablespoon ground flax seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons curry powder
- 1/2 cup almond milk
- 1/2 cup Vegan Butter (I used Earth Balance)
Instructions
To Prepare The Filling
- Heat oil in a medium saucepan over medium-high heat. Add onion, spring onion, and garlic and saute stirring constantly until onion is soft. About 3 minutes.
- Add thyme, turmeric, paprika, cumin, allspice, lentil and stir to coat.
- Add water or broth and bring to boil. Cover saucepan and reduce heat to simmer for 30 minutes until most of the liquid has evaporated and lentils are tender.
- Stir in liquid aminos, cayenne pepper and salt to taste. Remove from heat and allow to cool while preparing the crust.
- Preheat oven 400°F. Line baking sheet with parchment paper and set aside.
To Prepare The Crust
- Preheat oven 400°F. Line baking sheet with parchment paper and set aside.
- In a large bowl, combine oat flour. flax seed meal, tapioca starch, potato starch, baking powder, sea salt, and curry powder
- Stir in vegan butter until the dough resembles crumbs. Stir in almond milk and use hand to form a dough ball.
- Further divide ball into 8 smaller balls. Roll out each ball in between 2 parchment paper sheets using a rolling pin, about a 4-inch circle.
- Remove top layer sheet, add 1 tablespoon of lentil filling on one half of circle, making sure to leave edges clear. Fold over the other half, by folding parchment paper and seal crimping edges with a fork.
- Transfer to baking sheet. Repeat with remaining dough. Bake for 20-25 minutes or until golden brown.
What can I substitute For the liquid aminos. Hard to find
Tanshania, soy sauce can be substituted.
Hello! Do you think I could make the pies in advance and stick them in the fridge or freezer and bake when I’m ready to eat them? Or perhaps the freezer? Any success either way? Or do I need to keep the crust and lentils separate until ready to bake. Thanks in advance!
They freeze well Abbie, hope you enjoy!
And does baking time remain the same? Do I need to pull them out in advance or directly from frozen to baking? Thanks!
I would pull it out in advance and allow it to defrost before baking or I actually would bake them first, then freeze until the day you are ready to serve. Remove from the freezer, allow to defrost in the refrigerator and then pop them in the oven for about 20 minutes in a preheated oven to heat oven, then serve immediately.
I was surprised how satisfying these were. My whole family loved these! We’ve made them twice now. Great work on this recipe!
That’s so cool, I’m happy your entire family loved them Karen, thank you for your feedback.
I want to try these tomorrow. Can i use brown rice flour and white flour?
I would need to try this, and I really cannot get to it right now, but you can too. If you do you, can you let us know how it worked for you? Michelle
Have you tried this with coconut oil in place of the vegan butter? Can I assume it would work?
Meagan I have and it worked but not as good. I had a recipe up with the coconut oil but I remember the patties were drier.
HI Meagan if you are in the UK you can use stork (marg and buter section of large supermarket), its for baking, perfect for pastry and is vegan. I am going to try a hybrid of this and other recipes but no gluten free
Hey !
Can I use a classic white flour? That’s the only type of flour I can access and I know the recipe will not be gluten free, which is not needed for me.
Hoping for a quick answer !
Lauralie, yes you can use white flour. Hope you enjoy and please let me know how you find it!
What’s the tool you used to mash the bitter into the dough? I would like to purchase one of those.
Also can’t wait to try this recipe
Rubeana, it’s a pastry cutter.
Thank you so much for this recipe! My husband is 1/2 Jamaican & I’m always looking for ways to incorporate some Jamaican flavor into our meal rotation ? we aren’t gluten free but we are plant based, you have so many recipes I want to try!! The host of Revive reform radio turned me on to you & im so grateful! Thanks again
Hello Jordanna, welcome to my page I’m happy you are here. I hope you and your hubby enjoy my recipes, yes Lloyd is my brother, I’m happy he introduced you to my website, he is an exceptionally good plant-based cook.
OMGeeeeeee I love you!!! I have Celiac’s and lentils are my favorite! Gonna make this tonight! YAY!
Kim, you are too sweet. I hope you enjoy them!
Thank you so much. My husband grew up on Jamaican meat pies and with his choosing to be vegan and me being celiac and vegan we are thrilled with this recipe ?
Leanne, hope you and your hubby enjoy this recipe. I’m so happy to share my recipes.