Vegan Jamaican Patties

These delicious Vegan Jamaican Patties are a great way to use leftover Tofu meatballs or Lentil Meatballs! This recipe is quite easy to prepare and is sure to please the whole family.

5 from 1 vote

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Course: Appetizer, Side Dish

Cuisine: Jamaican

Keyword: Vegan Jamaican Patties

Prep Time: 20

Cook Time: 30

Servings: servings

Calories: 486kcal

Ingredients

6 leftover tofu meatballs without the sauce Click on the link

For The Crust

4 cups oat flour
1/2 cup tapioca starch
1/2 cup potato starch
2 tablespoons ground flaxseeds
1 tablespoon baking powder
1 teaspoon curry powder
1 teaspoon salt
2 teaspoons xanthan gum
1 cup Vegan Butter
1 cup almond milk

Instructions

Preheat the oven to 375°F. Line the baking sheet with parchment paper and set it aside.
Place oat flour, tapioca starch, potato starch, ground flaxseeds, baking powder, curry powder, salt, and xanthan gum in a large bowl and mix.
Cut in non-dairy butter until the mixture looks like breadcrumbs. Add almond milk and mix until the dough comes together into a ball. You might need more or less almond milk so add 1 tablespoon at a time!
Roll out the dough between two parchment papers.
Place 2 teaspoons of the tofu meatball filling in the center of each round.
Fold over the crust over the filling halfway to make a half-circle.
Crimp the edges with your fingers to seal and then crimp the edges with the back of a fork
Transfer to the baking sheet. Repeat with remaining dough. Bake for 30 minutes or until golden brown.
Allow to cool them slightly before eating. Enjoy!

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