Vegan Jamaican Patties with Tempeh

These vegan patties are full of tasty tempeh

Photo: Blurr / Getty Images

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These savory turnovers can also be filled with drained Callaloo, and the dough is surprisingly easy to make.




  • 3 cups flour
  • 1 Tbs. curry powder
  • 3/4 tsp. salt
  • 1/2 tsp. baking powder
  • 4 oz. vegan margarine, cut into pieces


  • 1 Tbs. canola oil
  • 1 small onion, finely chopped (1 cup)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 8-oz. pkg. tempeh, crumbled
  • 2 tsp. curry powder
  • 2 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1/2 tsp. ground allspice, optional
  • 1/4 cup dark rum, optional
  • 1/2 cup chopped green onions


1. To make Crust: Combine flour, curry powder, salt, and baking powder in food processor. Add margarine, and pulse until mixture resembles coarse meal. Add ¾ cup cold water; process until dough forms. Wrap in plastic wrap, and refrigerate 1 hour.

2. To make Filling: Heat oil in skillet over medium heat. Add onion, and sauté 7 minutes. Stir in garlic, and cook 30 seconds. Add tempeh, curry powder, chili powder, oregano, thyme, allspice, if desired, and 1½ cups water. Reduce heat to medium-low, and simmer 15 minutes. Stir in rum, if desired, and cook until liquid has evaporated. Cool, then stir in green onions.

3. Preheat oven to 400°F, and coat baking sheet with cooking spray. Roll out dough to 1/8-inch thickness. Cut into 6-inch circles. Brush edges of circles with water, and place 1½ Tbs. Filling in centers. Fold circles in half, crimping edges with fork tines to seal. Place on prepared baking sheet, and bake 20 to 25 minutes, or until golden.

Nutrition Information

  • Calories 259
  • Carbohydrate Content 28 g
  • Cholesterol Content 0 mg
  • Fat Content 13 g
  • Fiber Content 2 g
  • Protein Content 7 g
  • Saturated Fat Content 4.5 g
  • Sodium Content 328 mg
  • Sugar Content 1 g