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.
Thank you so much, Michelle for your site. I added carrots to the filling since I use carrots more now when I cook your recipes than I have ever used before lol. I made these patties using the dough recipe from callaloo post. Modifications used for crust: 2 cups of regular all purpose instead of gluten free, 1/2 cup of oat flour instead of almond flour, omitted flaxseed, and used 1 cup of unsweetened almond milk instead of water. I used this combination after reading comments but will probably use water next time. Michelle, let me just tell you…I have now made SERVERAL recipes from you, and I am amazed each time of the authentic Jamaican/West Indian flavor I am now able to replicate from my favorite restaurants. Thank you so much!
Charlie, I’m so happy that you are enjoying my recipes. That’s awesome, I love your adjustments, how you are able to make the recipe your own. Thank you for sharing them with us, I really appreciate it. Stay safe.
Can I substitute cornstarch for both the tapioca flour and potato starch??
Michelle it should be fine.I just haven’t tried it.
Great. I like the fact that you use normal ingredients, so I do not have to feel like I have to go on an epic search to find what I need to cook your recipes.
Thank you.
These are amazing! Thank you for the great recipe!!
So glad I came across your blog. Great recipe. Mine came out a bit dry. So will try definitely try this again. Need to perfect the crust. Added chilli flakes in my lentils as like it spicy.
Hello! I was going to attempt to make these patties and wanted to know if they can be frozen if I am not eating them right now.
Absolutely, you just have to freeze them in freezer bags. Reheat them in a preheated oven at 350 F for about 30-40 minutes.
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These are a huge hit in our house! I also tried the lentil filling as a topping on rice and peas; the flavor is a great complement! I love all of your recipes, especially the veganized Jamaican foods. Thank you!
Thank you Allyson, I’m so happy you enjoyed it. I love your idea of eating the lentil filling with rice and peas, thank you for your encouragement.
I love all of these recipes. Had no idea lentils were so good for us. Have only ever used in soup bu t now will try some e of these recipes as well as muffins and coconut cake. They all look so delicious & will make turning vegan so easy.
Thank you Cheryl for reading my post about lentils benefits, I’m happy you will try my recipes and I’m excited for you.
I would love to make these but I don’t have any potato starch. Can I sub for arrowroot or double the tapioca?
Amy arrowroot would be my go-to.
Thank you. Will attempt to make these tonight with my kiddos
I made this recipe today. I didn’t have the all spice or the aminos, so I put in other spices. I doubled the recipe because I didn’t think it would be enough. I used 2 cups of oat flour and 2 cups of AP flour. I didn’t have flaxseed, so I put in an egg. My dough came out to wet, but after reading the trick that was given in the other recipe (put it in the fridge for 20 min) it came out fine. This only made 7 mid-sizes patties! I’ll work on my dough more for next time. This was very tasty.
Trini, I’m so happy it worked out for you with your adjustment. Thank you for sharing with us your results.
Can I substitute coconut oil for the Earth Balance Butter?
Candida, yes it will work.
Could you use this recipe to make steamed buns instead of baking?
That’s a great idea Grinner, the filling would be spot on, but not certain about the crust since steamed buns are usually made with yeast bread. If you do please let us know how they turn out.