Jamaican "Beef" Patty: Vegan, Gluten-Free AND Paleo
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Cook time: 
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Serves: 8 patties
 
This recipe was adapted from Bryant Terry's book Afro-Vegan (Jamaican Patties Stuffed with Maque Choux). In my version I use a plantain dough instead of flour dough, substitute red peppers for green, use pre-ground spice powders instead of the recommended whole spices ground fresh, use light instead of regular coconut milk, and add Beyond Beef crumbles.
Ingredients
Dough:
  • 4 green plantains
  • 2 Tbsp. white chia seeds, ground into a meal (use blender or spice grinder) and mixed with 6 Tbsp water, set aside in a bowl
  • 1 tsp.salt
  • 1 tsp. black pepper
  • 1 tsp. curry powder
  • 1 tsp. turrneric powder
  • 1 tsp. garlic powder
Filling:
  • 2 tsp. coconut oil + 2 tsp coconut oil
  • ½ cup finely diced red onion
  • ¼ cup finely diced green or red pepper
  • ½ tsp. minced seeded habanero chile
  • 1 tsp. coarse sea salt
  • ½ tsp. cumin seed powder
  • ½ tsp. allspice powder
  • ⅛ tsp. ground cinnamon
  • ⅛ tsp. cayenne pepper
  • 1¼ cups sweet corn kernels (from about 2 ears of corn)
  • ½ cup peeled, seeded and finely diced heirloom tomato
  • ¾ cup light coconut milk
  • ½ tsp. freshly-squeezed lime juice
  • 1 Tbsp. minced fresh thyme
  • Freshly ground black pepper
  • 1 package Beyond Beef crumbles
Instructions
To make the filling:
  1. Warm 2 tsp. of the oil in a medium sauté pan over medium heat.
  2. Add the onion, bell pepper, habanero, salt, cumin, allspice, cinnamon, and cayenne and sauté until the onion and bell pepper are very soft, 10 to 12 minutes.
  3. Stir in the corn, tomato, and coconut milk.
  4. Decrease the heat to low, partially cover, and cook, stirring occasionally, until the corn is tender, 8 to 10 minutes.
  5. In the meantime, in another pan gently heat the remaining 2 tsp of coconut oil and add the frozen Beyond Beef crumbles. Break apart with a fork and cook over medium-low heat for 10 minutes. Mash the beef crumbles to a fine consistency, then set aside.
  6. Stir the lime juice and thyme into the corn mixture and cook until warmed through, 2 to 3 minutes.
  7. Add the minced Beyond Beef crumbles to the corn mixture. Mix well.
  8. Season with black pepper, more salt (if desired) and additional lime juice, to taste.
To make the dough:
  1. Cut the plantains in half and boil for 15 minutes to help remove the skin.
  2. Drain and remove the plantain skin, then return to a boil for 20 minutes (or until soft).
  3. Take the plantains out of the water and allow to cool for 15 minutes, then combine them with chia seed mixture and spices into a food processor to make a 'dough.'
  4. Remove from food processor and separate the dough into 8 equal portions.
  5. Flatten each dough ball between two pieces of parchment paper with a rolling pin, to about ¼ inch thick.
  6. Place about 1 Tbsp of the beef crumbles-and-corn-mixture into the middle of the dough.
  7. Carefully fold the dough up and over so that it makes a semi-circle and press the edges down with your fingers to close the edges. If you want, tap fork tines quickly and gently along the sealed edges to give the edges a "lined" appearance.
  8. Line a cookie sheet with more parchment paper, place the patties on it and put them into a preheated ocean at 350 degrees for 30 minutes, or until golden brown.
  9. Serve warm. Store leftovers in refrigerator or freezer.
Recipe by The Well Chick Project at http://wellchickproject.com/craving-a-healthier-jamaican-beef-patty-try-this-vegan-gluten-free-and-paleo-version/