Jamaican Lentil Patties (Gluten-Free, Vegan)

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These flavorful Jamaican Lentil Patties is a gluten-free and vegan version of the very popular Jamaican beef patty. Savory lentils cooked with aromatic herbs and spices in a buttery pastry.

Jamaican Lentil Patties (Gluten-Free, Vegan)

Jamaican Lentil Patties (Gluten-Free, Vegan)

Jamaican Patties would be considered the Jamaican fast food. In this version, I used lentils instead of ground meat and placed 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 long on hard on this recipe, originally I wanted to use only ingredients that can be found worldwide but this is the best version so far with a gluten-free crust from scratch 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 that 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

Jamaican Lentil Patties Gluten-Free, Vegan)

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.

Jamaican Lentil Patties (Gluten-Free, Vegan)

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 roll 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.

Jamaican Lentil Patties (Gluten-Free, Vegan)

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.

Jamaican Lentil Patties (Gluten-Free, Vegan)

I love to use ground flax-seeds as the egg substitute and oat flour as gluten-free flour. You can substitute with brown rice flour, sorghum or millet flour. I also added tapioca starch and potato starch as a 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.

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 the people who have reactions to even gluten-free oat, use a combination of brown rice flour, sorghum flour, tapioca starch, 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.

Jamaican Lentil Patties (Gluten-Free, Vegan)

I have lots of fun “vegan-izing” traditional Jamaican dishes, you can check out some of my favorites:

  1. Jamaican Stewed Peas With Dumplings
  2. Jamaican Spicy Potato Curry
  3. Jamaican Lentil Patties
  4. Jamaican Pumpkin Soup (Pureed)
  5. Jamaican Banana Fritters
  6. Jamaican Sweet Potato Pudding
  7. Jamaican Gungo Peas Soup
  8. Jamaican Vegan Rundown Recipe
  9. Jamaican Cornmeal Porridge Bowl
  10. Vegan Ackee

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Categories

Categories: ,
Cuisine:

Nutrition

Energy:
422 kcal / 1764 kJ
Fat:
16 g
Protein:
13 g
Carbs:
58 g
Per portion

Cooking Time

Preparation:
45 min
Cooking:
1 h 1 min
Ready in:
1 h 46 min
For:
8 Patties

Ingredients

For The Filling

For The Crust

Instructions

  1. 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.
  2. Add thyme, turmeric, paprika, cumin, allspice, lentil and stir to coat.
  3. 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.
  4. Stir in liquid aminos, cayenne pepper and salt to taste. Remove from heat and allow to cool while preparing the crust.
  5. Preheat oven 400°F. Line baking sheet with parchment paper and set aside.
  6. In a large bowl, combine oat flour. flax seed meal, tapioca starch, potato starch, baking powder, sea salt, and curry powder
  7. Stir in vegan butter until the dough resembles crumbs. Stir in almond milk and use hand to form a dough ball.
  8. 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.
  9. 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.
  10. Transfer to baking sheet. Repeat with remaining dough. Bake for 20-25 minutes or until golden brown.

Notes

Jamaican Lentil Patties (Gluten-Free, Vegan)

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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160 Comments
  1. Bailey
    June 29, 2020

    Now all I need is some GF cocoa bread! This is one of my favorite recipes, I make it all the time

  2. Maureen Dyer
    May 15, 2020

    I’ll be following you from now. Love the idea of your recipes. Everyday ingredients. Just finish making the lentil patties.i put small pieces of mushrooms in mine. They’re not as pretty as yours. Dough kept breaking apart but I managed to get them going. Thanks. Gonna keep trying some other of your ideas.

    • Michelle Blackwood, RN
      May 15, 2020

      Thank you, Maureen, I’m so happy you are here. Gluten-Free Recipes are tricky, I’m going to start adding psyllium husks to my pastries, then again it might not be an everyday ingredient.

      • Jamila
        July 10, 2020

        How much psyllium husk would you add? I’m going to try these over the weekend.

        • Michelle Blackwood, RN
          July 11, 2020

          Hello Jamila, I know psyllium would be a great binder but exactly how much to use, I’m not sure. I would have to experiment to see the exact amount. The last time I used it in a recipe, I just didn’t like the feel in my mouth, that’s the reason why I don’t use it that much in my recipes. I will have to go through many failed attempts to get it right.

  3. Jamie
    May 6, 2020

    I make these ALL the time!!!!! Thank you!!!!!

  4. Cathy
    April 30, 2020

    Just popped these in the oven. My kitchen smells amazing. Your measurments were spot on. Thanks Michelle. Looking forward to tasting these.

  5. irisel
    April 25, 2020

    Hello! I don’t have potato starch, but do have tapioca, corn and arrowroot starch. Do you think I can sub the potato starch with any of those options?

  6. Trish
    April 20, 2020

    These have got to be the BEST vegan GF anything, I have ever made.