Vegan Jamaican Patties

These vegan Jamaican patties have all the big, bold flavour of the traditional version, with a few simple plant-based swaps. Inside a flaky, buttery crust is a tender vegan beef filling with lots of spice!

Jamaican patties, or Jamaican beef patties, are a popular food in Jamaica that evolved from the Cornish pasties brought over by the English in the 19th century. They’re handheld pastries filled with seasoned meat (usually beef)—the outside is golden, flaky, and buttery, while the inside is spicy and deeply savoury. As a vegan AND as a Jamaican, reimagining this traditional recipe was a bit of a challenge, but when I finally nailed it, I have to admit, I did a happy dance. And I can’t wait for you to try it!

Why These Are the Best Vegan Jamaican Patties

Here are all the reasons this recipe won’t let you down!

• Authentic Jamaican flavour . Aside from the vegan swaps, you can be assured that these Jamaican patties are the real deal because I’m the real deal! And if anyone’s picky about authentic Jamaican food, it’s me.
• Easy plant-based ingredients . Swapping in vegan butter and plant-based beef makes these Jamaican patties super easy. While I love making my own vegan “meats,” sometimes it’s nice to go the simpler route!
• Great for meal prep . These Jamaican patties freeze so well, which means you can make a big batch and stash them in the freezer for whenever you need a grab-and-go meal.

Notes on Ingredients

While the ingredient list may look long, a lot of these items are kitchen staples. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Crust:

• All-purpose flour – Or gluten-free flour made with xanthan gum .
• Sea salt
• Cane sugar
• Ground turmeric – This gives the crust a lovely golden color.
• Vegan butter – You’ll need some that’s simply cold and some that’s frozen. I like to use my vegan butter recipe.
• Ice water

Filling:

• Garlic
• Sea salt and ground black pepper
• Scallion
• Onion – I typically use a yellow or white onion.
• Scotch bonnet peppers – You can scrape out the ribs and seeds to tame the flavour a bit, or leave them in for a spicy patty.
• Ground or crushed pimento – Or allspice.
• Fresh ginger – This has a more pungent flavour than dried ground ginger.
• Fresh thyme
• Garlic powder
• Oil – Any kind you like to cook with, I recommend a neutral oil that won’t conflict with the patty flavours.
• Beyond Meat burgers – Or your favourite brand of vegan ground beef.
• Soy sauce – Tamari or coconut aminos work if you’re gluten-free.
• Browning – Browning sauce is a staple in Jamaican kitchens. You can purchase it online if you can’t find it locally. It’s also incredibly easy to make at home.

Panade:

• Low-sodium vegetable stock – Or my homemade vegetable broth .
• Bread – Remove the crusts.

How to Make Vegan Jamaican Patties

If you’re getting ready to make these Jamaican patties, be sure to scroll down to the recipe card for the full instructions. This is just an overview!

Mix the dry ingredients.

• Make the dough . Sift the dry ingredients into a bowl, then add the sugar and cold butter. Mix to form coarse crumbs, then slowly add the water a tablespoon at a time.
• Chill . Wrap the dough in plastic and refrigerate for an hour.
• Grate the frozen butter . Use a box grater to grate the frozen butter, then return it to the freezer.

Roll and add butter.

• Laminate the dough . Roll the dough into a 1/4-inch rectangle on a lightly floured work surface. Sprinkle 1/4 of the butter over the middle of the dough, then fold the bottom third up over the butter. Add more butter over the folded section, then fold the top third of the dough over this.
• Repeat . Rotate the dough 90 degrees, roll it out again, and repeat with the remaining butter.
• Chill . Wrap the dough tightly and chill for another hour.

Mix the seasonings.

• Make the seasoning mixture . Blend the garlic, scallions, onion, Scotch bonnet, salt, herbs, and spices.
• Brown the vegan beef . Warm a skillet over medium heat and cook the beef for 5 minutes. Stir in the seasoning, soy sauce, and browning, then reduce the heat to medium-low and cook 5 minutes more.
• Prepare the panade . Combine the bread and vegetable stock in a blender or food processor and blend until smooth.

Finish the filling.

• Finish the filling . Stir the panade into the vegan beef, then simmer until the mixture thickens. Season to taste and cool completely.
• Assemble . Divide the dough into 6 portions. One at a time, roll the dough between two sheets of parchment paper until it forms a rectangle. Drop scoops of filling across the dough, then fold the dough over itself and cut into half moon shapes, as pictured. Dust with flour, then chill for 15 minutes.
• Bake . Brush the Jamaican patties with a high protein plant milk, then bake at 425ºF for 15 to 17 minutes, or until they’re golden and flaky.

Tips and Variations

These simple tips will help you make sure your vegan Jamaican patties turn out perfect.

• Chill the butter and dough thoroughly . Keeping the butter and dough cold ensures a flaky, light crust. If at any point the dough becomes too soft, return it to the fridge to chill before continuing.
• Adjust the heat level to your taste . If you prefer a milder patty, reduce the amount of Scotch bonnet pepper or omit the seeds and ribs, as this is where most of the heat resides.
• Handle the dough gently . Overworking the dough can lead to a tough crust, so mix and roll it out just enough to reach the right shape and thickness.
• Switch up the filling . Swap out the Beyond Meat for cooked lentils or drained and rinsed canned chickpeas if you’d like. If you do this, you can skip the step of browning in the skillet.

Serving Suggestions

These vegan Jamaican patties are best served warm, on their own, or inside Jamaican cocoa bread. You can also add a little extra heat by serving them with my Scotch Bonnet Pepper Hot Sauce !

How to Store and Reheat

• Refrigerator : Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer : Place the Jamaican patties on a parchment-lined baking sheet and freeze until solid. Transfer the patties to an airtight container or freezer bag and freeze for up to 3 months. (You can freeze the patties either before or after baking.)
• To reheat : To warm up the patties, place them in a preheated oven at 350°F until heated through. While the microwave also works, they won’t be as crisp or flaky on the outside.

More Authentic Jamaican Recipes

• Rasta Pasta
• Jamaican Jerk Tofu
• Vegan Ackee and Saltfish (Jamaican Breakfast Feast)
• Jamaican Rice and Peas
• Jamaican Fried Dumplings

Ingredients

For the Crust

• 4 cups all-purpose flour , 500 grams (for gluten-free flour, use 592 grams of Bob’s Red Mill 1-to-1 Gluten-Free Flour with xanthan gum in it. You also want to mix 2 Bob’s Red Mill egg replacers for the crust), plus more flour for the laminating process
• 1 teaspoon sea salt , 6 grams
• 2 tablespoons cane sugar , 26 grams
• 3 teaspoons ground turmeric , 3 grams
• 6 tablespoons vegan butter , 84 grams, cold and cubed
• 12 tablespoons vegan butter , 168 grams, frozen and shredded
• Ice-cold water , about ¾ cup to 1 cup

For the Filling

• 5 garlic cloves , minced
• ½ teaspoon sea salt , 3 grams
• ½ teaspoon ground black pepper , 1 gram
• 4 scallion stalks , ½ cup, diced
• ½ large onion , 1 cup, diced
• 1-2 Scotch bonnet peppers , deseeded (or leave seeds for extra spice)
• 1 ½ teaspoons ground or crushed pimento , or allspice, 3 grams
• 2 teaspoons fresh ginger , minced
• 1 tablespoon fresh thyme , 3 grams
• 2 teaspoons garlic powder , 4 grams
• 2 teaspoons oil , 10 milliliters
• 4 Beyond Meat burgers , 1 pound vegan ground beef, 450 grams
• 2 teaspoons soy sauce , plus more to taste, 10 milliliters
• 2 tablespoons browning , 30 milliliters

For the Panade (1 cup)

• 1 cup low-sodium vegetable stock , 240 milliliters + ¼ cup if needed for the filling
• 2 slices of bread , about 60 grams, crusts removed

Instructions

Make the Dough (Lamination Process)

• Note : Chill all ingredients and equipment for the best results.
• In a large bowl, sift together the flour, turmeric, and salt. Add in the sugar and 6 tablespoons of cold, cubed butter. Mix until the butter is evenly distributed and resembles coarse crumbs. Be careful not to overwork to prevent melting the butter too much with your hands.
• Gradually add ice-cold water, 1 tablespoon at a time, mixing until the dough comes together. Do not overwork.
• Wrap the dough tightly in plastic wrap and chill in the fridge for 1 hour.
• Grate or shred 12 tablespoons of vegan butter and place it in the freezer while the crust chills in the fridge.
• Lamination Process : Lightly flour a rolling pin and work surface. Roll the chilled dough into a rectangle about ¼ inch thick. Remove the frozen shredded butter from the freezer. Sprinkle ¼ of the frozen butter evenly over the center third of the rectangle. Fold the bottom third of the dough over the frozen butter, then place another ¼ of the frozen butter over the folded section. Fold the top third of the dough over the butter to form a thick rectangle. Rotate the dough 90°, roll it out into a rectangle, and repeat the process until all the frozen butter is incorporated (about 4 turns). Divide the leftover butter evenly amongst the remaining folds. For extra flakiness, fold and roll the dough 2–3 more times without adding butter. Wrap the dough tightly and chill in the fridge for 1 hour.

Prepare the Filling

• In a food processor or with an immersion blender , combine garlic, scallions, onion, Scotch bonnet, salt, black pepper, pimento, ginger, thyme, and garlic powder. Blend until finely mixed. Set aside.
• Heat a large skillet over medium heat. Add the vegan beef and cook for 5 minutes, breaking it apart as it cooks.
• Add the garlic seasoning mix to the skillet and stir into the vegan beef to combine. Add the soy sauce and browning. Lower the heat to medium-low and cook for another 5 minutes.
• Meanwhile, prepare the panade: Add the bread slices and 1 cup of vegetable stock to the food processor or immersion blender and blend until smooth.
• Add the panade to the filling mixture and stir to incorporate. Reduce the heat and simmer until the mixture thickens. Taste and adjust the seasoning as needed. Let the filling cool completely before assembling.

Assemble the Patties

• Preheat your oven to 425°F (220°C).
• Cut the dough into 6 pieces. This allows you to make a few patties at a time without the dough melting too much.
• Place a piece of dough between two parchment papers and pat it out into a rectangle about ⅛ inch thick. Begin rolling into a rectangle roughly 11 by 8 inches (or smaller if you prefer smaller patties).
• Place ¼ cup to ⅓ cup of the cooled filling at intervals across the dough, leaving adequate space for the edges of each patty. Fold the dough over onto itself.
• Use a ravioli cutter, pizza cutter, or knife to cut out half-moon shapes. If not using a ravioli cutter, use a fork to crimp the edges. Any leftover dough can be reused, but let it chill in the fridge while working on the next batch.
• Dust each batch lightly with extra flour. Chill the assembled patties in the fridge for 15 minutes before baking.

Bake the Patties

• Lightly brush the patties with a mixture of a high protein plant-based milk (like soy sauce) for a golden crust.
• Bake at 350°F/180℃ for 35 minutes or at 425°F/218℃ for 15–17 minutes, until the crust is golden and flaky.

Serve

• These patties are best served warm inside Jamaican cocoa bread or on their own. Enjoy the rich, spicy filling and buttery crust!

Notes

• Storage : Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

• This recipe can be easily halved.

• Flour Substitution : Replace the all-purpose flour with 596 grams (4 cups) of Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (contains xanthan gum ).

• Binding : Add 2 Bob’s Red Mill Egg Replacers to the dough mixture. The psyllium husk in the replacer will help with binding and structure.

• Panade : Use gluten-free bread for the panade.

• Soy Sauce : Use gluten-free soy sauce or tamari to ensure the filling is completely gluten-free.

• Working with Gluten-Free Dough : Gluten-free dough is more fragile but manageable with care. Avoid rolling it out on a silicone mat, as it sticks and tears easily. Instead, roll on a well-floured surface. Use plenty of flour while rolling to prevent sticking. Roll the dough to ¼ inch thick (instead of ⅛ inch) to avoid tearing. Work in small batches for better control and be gentle to keep the dough intact.

Vegan Jamaican Patties

Ingredients

For the Crust

• 4 cups all-purpose flour 500 grams (for gluten-free flour, use 592 grams of Bob’s Red Mill 1-to-1 Gluten-Free Flour with xanthan gum in it. You also want to mix 2 Bob’s Red Mill egg replacers for the crust), plus more flour for the laminating process
• 1 teaspoon sea salt 6 grams
• 2 tablespoons cane sugar 26 grams
• 3 teaspoons ground turmeric 3 grams
• 6 tablespoons vegan butter 84 grams, cold and cubed
• 12 tablespoons vegan butter 168 grams, frozen and shredded
• Ice-cold water about ¾ cup to 1 cup

For the Filling

• 5 garlic cloves minced
• ½ teaspoon sea salt 3 grams
• ½ teaspoon ground black pepper 1 gram
• 4 scallion stalks ½ cup, diced
• ½ large onion 1 cup, diced
• 1-2 Scotch bonnet peppers deseeded (or leave seeds for extra spice)
• 1 ½ teaspoons ground or crushed pimento or allspice, 3 grams
• 2 teaspoons fresh ginger minced
• 1 tablespoon fresh thyme 3 grams
• 2 teaspoons garlic powder 4 grams
• 2 teaspoons oil 10 milliliters
• 4 Beyond Meat burgers 1 pound vegan ground beef, 450 grams
• 2 teaspoons soy sauce plus more to taste, 10 milliliters
• 2 tablespoons browning 30 milliliters

For the Panade (1 cup)

• 1 cup low-sodium vegetable stock 240 milliliters + ¼ cup if needed for the filling
• 2 slices of bread about 60 grams, crusts removed

Instructions

Make the Dough (Lamination Process)

• Note : Chill all ingredients and equipment for the best results.
• In a large bowl, sift together the flour, turmeric, and salt. Add in the sugar and 6 tablespoons of cold, cubed butter. Mix until the butter is evenly distributed and resembles coarse crumbs. Be careful not to overwork to prevent melting the butter too much with your hands.
• Gradually add ice-cold water, 1 tablespoon at a time, mixing until the dough comes together. Do not overwork.
• Wrap the dough tightly in plastic wrap and chill in the fridge for 1 hour.
• Grate or shred 12 tablespoons of vegan butter and place it in the freezer while the crust chills in the fridge.
• Lamination Process : Lightly flour a rolling pin and work surface. Roll the chilled dough into a rectangle about ¼ inch thick. Remove the frozen shredded butter from the freezer. Sprinkle ¼ of the frozen butter evenly over the center third of the rectangle. Fold the bottom third of the dough over the frozen butter, then place another ¼ of the frozen butter over the folded section. Fold the top third of the dough over the butter to form a thick rectangle. Rotate the dough 90°, roll it out into a rectangle, and repeat the process until all the frozen butter is incorporated (about 4 turns). Divide the leftover butter evenly amongst the remaining folds. For extra flakiness, fold and roll the dough 2–3 more times without adding butter. Wrap the dough tightly and chill in the fridge for 1 hour.

Prepare the Filling

• In a food processor or with an immersion blender, combine garlic, scallions, onion, Scotch bonnet, salt, black pepper, pimento, ginger, thyme, and garlic powder. Blend until finely mixed. Set aside.
• Heat a large skillet over medium heat. Add the vegan beef and cook for 5 minutes, breaking it apart as it cooks.
• Add the garlic seasoning mix to the skillet and stir into the vegan beef to combine. Add the soy sauce and browning. Lower the heat to medium-low and cook for another 5 minutes.
• Meanwhile, prepare the panade: Add the bread slices and 1 cup of vegetable stock to the food processor or immersion blender and blend until smooth.
• Add the panade to the filling mixture and stir to incorporate. Reduce the heat and simmer until the mixture thickens. Taste and adjust the seasoning as needed. Let the filling cool completely before assembling.

Assemble the Patties

• Preheat your oven to 425°F (220°C).
• Cut the dough into 6 pieces. This allows you to make a few patties at a time without the dough melting too much.
• Place a piece of dough between two parchment papers and pat it out into a rectangle about ⅛ inch thick. Begin rolling into a rectangle roughly 11 by 8 inches (or smaller if you prefer smaller patties).
• Place ¼ cup to ⅓ cup of the cooled filling at intervals across the dough, leaving adequate space for the edges of each patty. Fold the dough over onto itself.
• Use a ravioli cutter, pizza cutter, or knife to cut out half-moon shapes. If not using a ravioli cutter, use a fork to crimp the edges. Any leftover dough can be reused, but let it chill in the fridge while working on the next batch.
• Dust each batch lightly with extra flour. Chill the assembled patties in the fridge for 15 minutes before baking.

Bake the Patties

• Lightly brush the patties with a mixture of a high protein plant-based milk (like soy sauce) for a golden crust.
• Bake at 350°F/180℃ for 35 minutes or at 425°F/218℃ for 15–17 minutes, until the crust is golden and flaky.

Serve

• These patties are best served warm inside Jamaican cocoa bread or on their own. Enjoy the rich, spicy filling and buttery crust!

Notes

• Storage : Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

• This recipe can be easily halved.

• Flour Substitution : Replace the all-purpose flour with 596 grams (4 cups) of Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (contains xanthan gum ).

• Binding : Add 2 Bob’s Red Mill Egg Replacers to the dough mixture. The psyllium husk in the replacer will help with binding and structure.

• Panade : Use gluten-free bread for the panade.

• Soy Sauce : Use gluten-free soy sauce or tamari to ensure the filling is completely gluten-free.

• Working with Gluten-Free Dough : Gluten-free dough is more fragile but manageable with care. Avoid rolling it out on a silicone mat, as it sticks and tears easily. Instead, roll on a well-floured surface. Use plenty of flour while rolling to prevent sticking. Roll the dough to ¼ inch thick (instead of ⅛ inch) to avoid tearing. Work in small batches for better control and be gentle to keep the dough intact.

Nutrition

Vegan Jamaican Patties https://jessicainthekitchen.com/vegan-jamaican-patties/ February 24, 2025

Brown stew tofu is a flavourful, hearty dinner inspired by traditional Jamaican cooking—but with a vegan twist! It combines marinated tofu with a rich, savoury sauce packed with aromatic spices and fresh vegetables.

Brown stew chicken is a classic Jamaican dish, one that I grew up eating. The traditional version is made with chicken marinated in herbs and spices, then braised until tender in a rich brown sauce. The key to its deep, rich flavour is the use of browning, which is a caramelised mixture of sugar, vinegar, and spices. I used all those flavours and cooking techniques with tofu to create this vegan version!

What Makes This Brown Stew Tofu a Standout

Here’s why you’ll want to add this recipe to your menu ASAP.

• Comfort food, Jamaican style . Brown stew tofu is a deeply flavourful dish, with similar vibes to comfort food classics like Lentil Stew and the filling for Tourtière . To me, it tastes like home!
• Easily vegan . A simple substitute of tofu (or jackfruit) for the usual chicken makes this dish perfect for vegans and vegetarians, without a whole lot of hassle.
• Filling and satisfying . Tofu is an excellent source of plant-based protein, plus the addition of fresh vegetables makes this stew even more hearty and filling.

Notes on Ingredients

There are a few specialty ingredients you’ll need here, but they really make the recipe. Don’t swap them out! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Tofu/Jackfruit:

• Tofu – Press the tofu so it soaks up all the flavour in the dish. You can also use jackfruit if you prefer it.
• Vegetable stock – I love my homemade vegetable broth for this, as I can customise the level of salt.
• Yellow onion and garlic – Two ingredients that infuse the tofu with flavour.
• Sea salt and ground black pepper
• Scallion
• Scotch bonnet pepper – Scraping out the ribs and seeds will tame the heat a bit.
• Soy sauce – You can use tamari or coconut aminos for a gluten-free stew.
• Browning – This Jamaican sauce is a staple in so many recipes! If you can’t find it in a grocery store near you, you can purchase it online. It’s also incredibly easy to make at home (it’s technically “burnt” or deeply caramelised brown sugar).
• Seasonings – Fresh ginger and thyme, onion and garlic powder, poultry seasoning, smoked paprika, and freshly ground pimento or allspice.

For the Stew:

• Vegetable stock
• Vegetables – Tomato, red and green bell peppers, and carrot.
• Oil – Whatever type you like to cook with.
• Ketchup
• Browning – The additional browning for the stew is optional.

How to Make Brown Stew Tofu

You’ll find the full instructions for this brown stew tofu recipe in the printable recipe card at the bottom of the post.

Marinate the tofu.

• Marinate the tofu . Cube the tofu or jackfruit and place it in a bowl with the vegetable stock, onion, garlic, salt, pepper, scallions, Scotch bonnet, soy sauce, browning, ginger, and thyme. Stir in the remaining seasonings and marinate for at least an hour or up to overnight.
• Cook the tofu . Remove the tofu from the marinade and cook it in the oil in a pot set over medium heat until the tofu is browned on all sides. Remove the tofu from the pot.

Cook the vegetables and marinade.

• Add the vegetables . Add another tablespoon of oil to the pot and add the marinade and vegetables. Cook until softened.
• Simmer . Add the tofu back to the skillet, along with the remaining stock, ketchup, and browning. Reduce the heat to medium-low and simmer, partially covered, for 25 to 30 minutes, stirring occasionally.
• Finish . Season to taste and add more broth if needed.

Tips and Variations

Follow these simple tips for perfect brown stew tofu.

• Don’t skip pressing the tofu. Pressing out the moisture ensures the tofu absorbs the marinade and achieves a firmer texture. If you’re short on time, even pressing for 15 minutes can make a difference.
• Adjust the spice level. If you prefer a milder dish, use less Scotch bonnet pepper or substitute it with a milder chili.
• Try another protein . Tofu and jackfruit are my favourites, but you could use tempeh or vegan chicken if you’d like.

Serving Suggestions

Brown stew chicken (or tofu, in our case!) is traditionally served with rice and peas , cabbage, or plantains. Although less traditional, I think it would be excellent with cauliflower rice and cooked quinoa too!

How to Store and Reheat Leftovers

• Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezer : This stew is very freezer-friendly! Store it in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before reheating.
• To reheat : Warm the stew over medium heat on a stovetop until heated through, or heat individual portions in the microwave.

More Vegan Caribbean Recipes

• Jamaican Jerk Tofu
• Vegan Puerto Rican Rice and Beans (Arroz con Gandules)
• Mangú (Dominican Mashed Plantains)
• Congri (Cuban Rice and Black Beans)
• Vegan Ackee and Saltfish (Jamaican Breakfast Feast)

Ingredients

For the Tofu/Jackfruit

• 16 ounces super tofu , pressed for at least 30 minutes (or use jackfruit)
• ¼ cup vegetable stock , for marinating
• ½ large yellow onion , ¾ cup, diced
• 3 garlic cloves , minced
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
• 3 scallion stalks , ⅓–½ cup, diced
• ½-1 Scotch bonnet pepper , deseeded (or leave seeds for extra heat), finely diced
• 2 teaspoons soy sauce
• 2 tablespoons browning
• 2 teaspoons fresh ginger , minced
• 1 tablespoon fresh thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• ¾ teaspoon smoked paprika
• ¼ teaspoon freshly ground pimento , or ground allspice

For the Stew

• 1 ½ cups vegetable stock
• 1 plummy tomato , diced
• ¼ red bell pepper , diced
• ¼ green bell pepper , diced
• 1 long carrot , sliced (about ½ cup)
• 3 tablespoons oil , for frying tofu
• 1 tablespoon oil , for sautéing vegetables
• 2 tablespoons ketchup
• Optional: 1 teaspoon more browning for color

Instructions

Prepare and Marinate the Tofu/Jackfruit

• Press the tofu for at least 30 minutes to remove excess moisture. If using jackfruit, drain and rinse thoroughly.
• Cut the tofu into cubes (or prepare jackfruit pieces).
• In a bowl, combine ¼ cup vegetable stock, diced onion, garlic, salt, pepper, scallions, Scotch bonnet, soy sauce, browning, ginger, and thyme. Add the tofu or jackfruit. Then add in the onion powder, garlic powder, poultry seasoning, smoked paprika and ground pimento. Using a spatula, gently toss to coat everything together. Let marinate for at least 1 hour in a sealed bag or overnight.

Make the Stew

• Heat 3 tablespoons of oil in a large skillet or pot over medium heat.
• Remove tofu or jackfruit from the marinade, shaking off excess liquid and seasonings to prevent burning. Reserve the marinade and veggies in the marinade.
• Fry the tofu/jackfruit for 3–5 minutes, turning occasionally, until golden brown on all sides. It’s okay if the sides look very dark – remember that’s the browning. Be careful not to actually burn the sides of course. Remove the tofu/jackfruit the skillet and set aside.
• In the same skillet, add 1 tablespoon of oil.
• Add the reserved marinade and veggies, sliced carrot, red bell pepper, green bell pepper, and diced tomato. Sauté for 3–5 minutes, until softened.
• Return the tofu/jackfruit to the skillet. Add the remaining 1 ½ cups of vegetable stock, ketchup, and optional extra browning for color. Stir to combine.
• Lower the heat to medium-low. Cover partially and simmer for 25–30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Taste and adjust seasonings or salt if needed. Add more broth if needed too.
• Serve hot with rice and peas, steamed cabbage, or fried plantains for a delicious Jamaican-inspired meal. Enjoy!

Notes

• Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezer : This stew is very freezer-friendly! Store it in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before reheating.
• To reheat : Warm the stew over medium heat on a stovetop until heated through, or heat individual portions in the microwave.