Not Just Tofu

Recipe: Vegetarian Curry Patties

In Recipe, sides on November 18, 2010 at 10:37 pm

I think that I have mentioned that I am a “Jamerican” which is a person who is born in America but raised by Jamaicans as a Jamaican.  Every country has street food.; In the Jamaica there is jerk chicken and beef patties.  Fortunately Bergen County has a large population of West Indian, especially Jamaican, restaurants. I think we are second to Chinese food when it comes to take out.  The only problem is that not every Jamaican restaurant makes or sells a quality vegetarian patty.  A lot of the time, a vegetarian patty is made with cabbage but every now and again you can get a soy patty which is Alvin’s preferred choice.  So you know what that means; I had to find a way to make it at home.  This recipe is quick, easy and tastey.  Enjoy!


  • 1 Package of Frozen Empanada Shells, thawed
  • 1 cup of Texturized Vegetable Protein, soaked and drained
  • 2 cloves of garlic, minced
  • 1/4 cup of yellow onion, diced
  • 1 tbsp of West Indian Curry
  • 1 tbsp of no salt seasoning
  • 1/2 tbsp of seasoning salt
  • 1 tsp of onion powder
  • 1/2 tsp of garlic powder
  • 1/2 of dry thyme or 1 tsp of fresh thyme
  • 1 Cup of water
  • 2 tsp of olive oil
  • 1 pinch of granulated sugar
  • Butter flavored cooking spray

Note: Empanada skins are found in the freezer section with the Spanish products.  I prefer the Goya brand.  If you can’t find them use refrigerated biscuit do not Pillsbury pie dough because it is made with lard.


  • Knife
  • Cutting board
  • measuring spoon
  • Frying Pan
  • Spatula
  • Cookie Sheet


  1. Warm oil in a shallow frying pan over medium heat.
  2. Saute the diced onions and minced garlic in the oil. 
  3.  Add the curry powder to the onion mixture and cook for 1 minute.
  4. Stir in the texturized vegetable protein till the curry coats the granules.
  5. Season the mixture with seasoning salt, no salt seasoning, onions powder, garlic powder, sugar and thyme.
  6. Stir in 1 cup of water and cook coverd till the water is absorbed.Once the meat mixture is cooked through, let cool for 10 minutes.
  7. Fill one side of each empanada shell with 2 spoonfuls of the meat mixture.
  8. Wet the edges with water and seal.
  9. Pinch the edges with prongs of a fork.
  10. Bake empanadas for 15 minutes on a greased baking sheet.
  11. Last five minutes of baking, spray with butter flavored cooking spray or brush with melted butter.

Footnote:  For a crispy texture, you can shallow fry them for 2 -3 minutes on each side


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