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Jamaican Lentil Patties (Gluten-Free, Vegan)

Jamaican Lentil Patties (Gluten-Free, Vegan)

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 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-replacer 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.

Jamaican Lentil Patties (Gluten-Free, Vegan)

I have lots of fun "veganizing" 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

 

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

Ingredients

For: 8 Patties

For The Filling

For The Crust

Preparation:
45 min
Cooking:
1 h 1 min
Ready in:
1 h 46 min

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)

Please Leave a Comment and a Rating

Rating

112 Comments
  1. Rocky
    October 4, 2018

    This is like Ethiopian sambusa

    • Michelle Blackwood
      October 5, 2018

      Wow never heard of it but I”m going to Google it and I’m happy it is similar.

  2. AriYanna
    September 21, 2018

    5.01

    Sooooo good! Perfect flavor. Made the crust a lil too thick by accident but now I know better for next time (& trust me there will be a next time.) Had some of the lentils leftover so I’m gonna make some garlic thyme rice to go w it. 10/10

  3. AriYanna
    September 19, 2018

    Do you know how many servings this makes?

    • Michelle Blackwood
      September 19, 2018

      AriYanna, I made 8 patties and it all depends on the size you make. I’m not a nutritionist so I just plug the numbers in nutrition calculator like myfitnesspa.

  4. AJ
    September 2, 2018

    Coconut aminos as well, if you don’t consume soy.

  5. Samantha
    August 23, 2018

    I appreciate the GF Vegan recipes , made the beef patties and the filling was amazing. My dough was really dry , when rolling them into balls and afterwords eating them. What can I add to make it more moist or flakey? more water?

    • Michelle Blackwood
      August 23, 2018

      Hello Samantha, thank you for making my lentil patties recipe. You could play around with reducing the starches by half and substituting it with almond flour and see if that makes a difference. Make sure the dough is moist, not dry and looks exactly like the photo where it comes together in a smooth ball, I haven’t tried the substitution with the almond flour as yet though.

  6. Tanshania Newbold
    August 3, 2018

    5.01

    What can I substitute For the liquid aminos. Hard to find

    • Michelle Blackwood
      August 3, 2018

      Tanshania, soy sauce can be substituted.

  7. Abbie
    July 31, 2018

    5.01

    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!

    • Michelle Blackwood
      July 31, 2018

      They freeze well Abbie, hope you enjoy!

      • Abbie
        August 1, 2018

        And does baking time remain the same? Do I need to pull them out in advance or directly from frozen to baking? Thanks!

        • Michelle Blackwood
          August 1, 2018

          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.

  8. Karen
    July 25, 2018

    5.01

    I was surprised how satisfying these were. My whole family loved these! We’ve made them twice now. Great work on this recipe!

    • Michelle Blackwood
      July 25, 2018

      That’s so cool, I’m happy your entire family loved them Karen, thank you for your feedback.

  9. Libby
    July 21, 2018

    I want to try these tomorrow. Can i use brown rice flour and white flour?

    • Michelle Blackwood
      July 21, 2018

      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

  10. Meagan
    July 12, 2018

    Have you tried this with coconut oil in place of the vegan butter? Can I assume it would work?

    • Michelle Blackwood
      July 12, 2018

      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.

  11. Lauralie
    June 19, 2018

    4.01

    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 !

    • Michelle Blackwood
      June 19, 2018

      Lauralie, yes you can use white flour. Hope you enjoy and please let me know how you find it!

  12. Rubeana Harris
    April 25, 2018

    What’s the tool you used to mash the bitter into the dough? I would like to purchase one of those.

    • Rubeana Harris
      April 25, 2018

      5.01

      Also can’t wait to try this recipe

    • Michelle Blackwood
      April 25, 2018

      Rubeana, it’s a pastry cutter.

  13. Jordanna Morgan
    April 10, 2018

    5.01

    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

    • Michelle Blackwood
      April 10, 2018

      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.

  14. Kim
    April 9, 2018

    OMGeeeeeee I love you!!! I have Celiac’s and lentils are my favorite! Gonna make this tonight! YAY!

    • Michelle Blackwood
      April 9, 2018

      Kim, you are too sweet. I hope you enjoy them!

  15. Leanne
    March 22, 2018

    5.01

    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 😍

    • Michelle Blackwood
      March 22, 2018

      Leanne, hope you and your hubby enjoy this recipe. I’m so happy to share my recipes.

  16. Felicia
    March 20, 2018

    These were very delicious, thank you for sharing.

  17. Rachael
    March 6, 2018

    5.01

    These are amazing!! I made these last night and even my parents liked who are not Vegan. I will make these again!!

    • Michelle Blackwood
      March 6, 2018

      Thank you Rachael, so happy that you and your parents enjoyed them. Thank you for your feedback

  18. Abbie
    February 4, 2018

    Hello! Could I use Bob redmills GF AP flour in place of the it flour, potato starch and tapioca flour? Thanks in advance!

    • Michelle Blackwood
      February 4, 2018

      I have used 1 1/2 cups GF AP flour plus 1/2 cup almond flour as a substitute with great results but I haven’t tried the Bob’s Red Mills GF AP Flour alone. If you do, please let me know if it turns out fine.

      • Abbie
        February 4, 2018

        Thanks for the quick response!! I have almond flour, so I will use that in addition! Thanks so much! Can’t wait to try them!

      • Abbie
        February 4, 2018

        5.01

        Thanks for the quick response!! I have almond flour, so I will use that in addition! Thanks so much! Can’t wait to try them!
        Any side recommendations?? Some kind of potato hash perhaps?

        • Michelle Blackwood
          February 5, 2018

          Abbie, you are welcome. Traditionally we eat patties as a street food or snack. The only accompaniment would be a kind of bread we call coco bread so you can eat it with a side of your liking.

      • Jen
        April 26, 2018

        So I can use a half a cup of almond flour to replace the tapioca flour and potato starch?

        • Michelle Blackwood
          April 26, 2018

          Yes Jen, that should work fine.

      • VERONIQUE CAGLE
        May 26, 2018

        Hi Michelle; I’m anxious to try these. Can you tell me which pastry do you like best the one with the oats or your alternative with great success mention here, with GF AP flour and almond flour. Thx :)

        • Michelle Blackwood
          May 27, 2018

          Hello Veronique, both of them worked for me and I couldn’t tell much of a difference. Hope you enjoy them.

          • VERONIQUE CAGLE
            June 11, 2018

            Thank you Michelle, I’m definitely going to try this. Looks so good :)

      • Tracy
        July 3, 2018

        Hi Michelle.. hoping to make your pattie recipe this weekend. Just looking at your ingredients list, where you have: 1 tablespoon Bragg liquid aminos/Tamari/coconut aminos. Does this mean a tablespoon of each of those or a tablespoon of one of those? Thanks so much

        • Michelle Blackwood
          July 3, 2018

          Hello Tracy, I hope you enjoy it. You can use 1 tablespoon of whichever one you have available. Not of each.

  19. Rita Nagle
    February 4, 2018

    5.01

    Hi, tried these today and they are AMAZING!! I’m impressed with how good the pastry is and really how easy it is to work with when you use the parchment paper. The filling was also phenomenal and so simple to make. Excited to check out some of your other recipes! Cheers:)

    • Michelle Blackwood
      February 4, 2018

      Thank you Rita for your awesome feedback, I too am blown away by this gluten-free crust, simply amazing and the taste is wonderful.

  20. Naee
    January 16, 2018

    Hello Michelle ! There So Many Questions i Have Lol ! Is There A Way i Can Use Chickpea / Spelt Flour Instead Of Oat Flour ? i Saw You Respond To Someone Saying Arrowroot Powder Is Fine But In Replacment Of What ? Can I X Out Using The Liquid Aminos And Vegan Butter ? What Would Good Substitutes For Those Be ? Can I use Chia Seeds Instead Of Flax ? How About Baking Powder ? i’m Sorry For All The Questions , i’m Dying To Make This Recipe But i Would Also Like To Use What i Already Have . Thank You For Your Help !!

    • Michelle Blackwood
      January 16, 2018

      Hello Naee, yes you can use a combination of chickpea and spelt flour, I wouldn’t do chickpea alone though. Arrowroot can be used in place of tapioca, cornstarch and potato starch in most recipes. Yes you can leave out the liquid aminos, just check the flavor and you might want to add extra herb or garlic and onion powder to boost flavor. Substitute the vegan butter with coconut oil, if oil free then you could try a nut butter.

      • Naee
        January 18, 2018

        Thank You So Much ! i Can’t Wait To Try It :-D

  21. Teresa
    January 6, 2018

    5.01

    Hi Michelle – am making this for a get together tomorrow. If I cook them tonight, will they still be ok if I refrigerate them after cool and then heat up tomorrow? Can’t wait to try them!

    • Michelle Blackwood
      January 6, 2018

      Hello Teresa, they will be great! Have a wonderful time.

  22. Robert
    December 17, 2017

    5.01

    This recipe looks so good. I can’t wait to try it. Thank you for sharing.

    • Michelle Blackwood
      December 17, 2017

      Hope you enjoy it Robert, thank you!

  23. Andrea
    December 16, 2017

    So excited to come across your site. My parents are Jamaican and I grew up eating Jamaican food.Fast forward to today and I have a son with multiple food allergies. I can’t wait to start giving him more of a taste of my childhood. I wanted to know if there would be a good substitute for flax seeds.I see that a lot of your recipes use it but we were told by his allergist to avoid seeds till he’s older. if you could give me an alternative for flax seeds in this recipe as well as those delicious coconut pineapple donuts that would be so appreciated!

    • Michelle Blackwood
      December 16, 2017

      Andrea welcome to my website, hope you and your son enjoy my recipes. You can try Ener G Egg replacer for the Coconut Pineapple Donuts and just leave out the flaxseeds in the Lentil Patties.

      • Andrea
        December 18, 2017

        Thanks so much!! So excited to try both of these recipes out.

  24. Lea
    December 13, 2017

    I made these and they were fabulous!

  25. shelby
    December 12, 2017

    Just finished making the lentils and they are UNBELIEVABLE. WOW. Cannot wait to fill the patties. I’m going to make cocktail size for a holiday party tonight :)

    • Michelle Blackwood
      December 12, 2017

      That’s wonderful Shelby, so happy you love them. Cocktail size is perfect for a holiday party, hope you had a great time!

  26. Lianne DeMieri
    December 7, 2017

    Hi Michelle,
    I intend on making this for my holiday party and am wondering if I can make the dough and mixture 2 Days ahead and then combine and bake the day of. Would it be ok to do this way? Thank you!!

    • Michelle Blackwood
      December 7, 2017

      Yes you can and just keep them in the refrigerator, just remove the dough ahead of time to soften a bit so it can roll out easier.

  27. Tally
    December 7, 2017

    If not GF, can I just use regular flour? This looks so yummy but don’t have any of those special flours/binders.

    • Michelle Blackwood
      December 7, 2017

      Tally, yes you can I didn’t use regular flour but that ratio of fat to flour should work great!

      • Aimee
        December 29, 2017

        If I were to use regular flour, would I still need the Potato starch? Thank you, this looks amazing!

        • Michelle Blackwood
          December 29, 2017

          Aimee, you should be fine without potato starch, I just haven’t tried it myself but traditionally regular flour worked without potato starch.

  28. Viva
    December 4, 2017

    5.01

    This looks great & I can’t wait to try it. I appreciate the tips & tricks that can translate to other recipes!

    • Michelle Blackwood
      December 4, 2017

      Thank you Viva, you are welcome and I hope you love it!

  29. Kairi
    December 2, 2017

    I can’t wait to try these! A tweak I found to be helpful making any kind of GF hand pies or dumplings that need to be folded: instead of making one circle, folding it in half, and crimping it, I make two smaller circles and crimp all the way around so I don’t have to worry about the dough cracking! It works for pirogues, pasties, and calzones! I’m making this next weekend when my daughter is home from college!

    • Michelle Blackwood
      December 2, 2017

      Kairi, thank you for your tip, gluten-free dough can be tricky at times, hope you enjoy it!

  30. Emma
    November 30, 2017

    Love the looks, can’t wait to try it out!!

    • Michelle Blackwood
      November 30, 2017

      Thank you Emma, hope you love!

  31. Juli Kamenakis
    November 30, 2017

    I’m not understanding why 2 types if flours? Is it a must for the tapioca flour?

    • Michelle Blackwood
      November 30, 2017

      Jull, you can try it with one flour but I find with gluten-free baking the adding the second flour, balances out the distinct starchy flavor of the tapioca starch. You see they are both starches and not flour in the true sense.
      The filling is out of this world so I recommend that you switch out the crust for your favorite, I eat gluten-free/vegan all the time and this is the closest to the original crust texture I have come up with so far and I have been experimenting for years.

      • Juli Kamenakis
        December 1, 2017

        Thank you!

  32. Shirley
    November 29, 2017

    Just wondering if potato starch can be substituted as nightshades are forbidden for me. If it is used as a binder do you know what else would work?

    • Michelle Blackwood
      November 29, 2017

      Hello Shirley, you could substitute organic cornstarch for the potato starch. Hope you enjoy!

      • Marcia
        December 2, 2017

        How about using arrowroot instead?

        • Michelle Blackwood
          December 2, 2017

          Great substitute Marcia

  33. Jessica
    November 28, 2017

    Do you think the filling could be blended to be made like a paste or smooth and not chunky. My husband used to love these but since becoming vegan he hasn’t found anything similar to this.

    • Michelle Blackwood
      November 28, 2017

      Jessica, absolutely you could blend it or cook the lentils until very mushy! Hope you both enjoy!

  34. Camille
    November 22, 2017

    Hi Michelle! My mom made this last week and it was delicious! The lentils, themselves, were so well seasoned my mom ate them on their own with another meal! Thanks for sharing with us healthy delicious vegan recipes!
    5 Stars!

    • Michelle Blackwood
      November 22, 2017

      Thank you Camille for your feedback, I’m so happy you and your mom enjoyed them.

  35. Kenya
    November 15, 2017

    I have been eyeing your recipes for the past 2 weeks I will be making this one and a few others next week and definitely post I know in my heart I will be happy I plan on this one and the rice and peas and curry potatoes and chickpeas for sure I will update you

    • Michelle Blackwood
      November 15, 2017

      Kenya, that’s wonderful I’m looking forward to your feedback!

  36. Jill
    November 1, 2017

    Could I use olive or avacado oil instead of coconut?

    • Michelle Blackwood
      November 1, 2017

      Definitely, avocado oil is my new thing!

  37. Desiree
    October 23, 2017

    Can I use another kind of GF flour other than oat flour I’m allergic . Thanks for your response in advance.

    • Michelle Blackwood
      October 23, 2017

      Yes you can use gluten-free all purpose flour or rice/sorghum flour blend. I have used single gluten-free flour such as rice but its more delicate to work with.

  38. Michelle
    October 23, 2017

    Hi Michelle thanks so much for your recipe the filling tastes a delight. Can I use rice milk also for the crust? Thanks

    • Michelle Blackwood
      October 23, 2017

      Michelle thank you, yes you can use rice milk.

  39. Candi
    October 21, 2017

    Hello, what’s a good dish to serve with?

    • Michelle Blackwood
      October 21, 2017

      Candi, traditionally in Jamaica it is eaten alone or with a local bread called Coco Bread.

  40. Dawn
    October 19, 2017

    5.01

    Hi Michelle! Wow! This was fabulous! Just made it tonight for my family. I found your website this morning and I plan on trying everything. Thanks so much for sharing!

    • Michelle Blackwood
      October 19, 2017

      Thank you, Dawn, for your feedback, I’m so happy you enjoyed it, welcome to my website!

  41. Heather
    October 18, 2017

    Can I use some other oil instead of coconut? I’m allergic to coconut :/ I’ve noticed many of your recipes call for coconut oil is this for taste?

    • Michelle Blackwood
      October 18, 2017

      You can use other oils, I tested the recipe with coconut oil. You could even use Earth Balance vegan butter.

  42. Verna
    October 17, 2017

    Please explain 1/4 cup coconut oil, chopped.
    Thanks

    • Michelle Blackwood
      October 17, 2017

      Oh my, good catch lol Edit 3 times and didn’t see it! The life of a food blogger, I would just love to create recipes and share for free but now I probably have to hire a proof reader!

      • Coreen
        November 18, 2017

        I like your website and Facebook page. I’m a Jamaican living in Jamaica and there are many of your recipes I intend to try soon. I have over 4 years proofreading experience and I’m looking to expand on my online proofreading business and wouldn’t mind doing some free proofs if I can add it to my list of experience.

      • Verna
        December 11, 2017

        No problem, Michelle. Mistakes happen. I am also wondering if I can make the crust without baking powder

        • Michelle Blackwood
          December 11, 2017

          Thank you Verna, I didn’t try it without but I believe it will be fine.

          • Verna Lewis
            December 20, 2017

            Thanks Michelle

          • Michelle Blackwood
            December 20, 2017

            You are welcome Verna

  43. Missbill100
    October 17, 2017

    Thanks so much for this

    • Michelle Blackwood
      October 17, 2017

      You are welcome!

  44. Stacey
    October 17, 2017

    Could I use water instead of almond milk?

    • Michelle Blackwood
      October 17, 2017

      Yes you can Stacey!

  45. Dave Lawson
    October 16, 2017

    Can’t wait to make these. I’m going to try a tortilla press for the dough. Thanx so much for this one.

    • Michelle Blackwood
      October 16, 2017

      You are welcome Dave, using a tortilla press is a great idea Hope you love it!