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Vegan Jamaican Beef Patties

One of the most iconic Jamaican foods you can eat. As a kid I ate these all the time with a refreshing champagne cola. Very nostalgic for me but y’all know I had to put my vegan twist on it!

This is an intermediate recipe that is a bit of a challenge but still one anyone can learn.

Serving Size

Serves 5 people

Double Recipe for more servings

Cooking Time

Prep 30 minutes

Cook 15 mins

Recipe

1/2 cup of diced yellow onions

1/4 cup of chopped garlic

8 cups of walnuts finely chopped

4 tablespoons of jerk seasoning/paste

sprinkle of black pepper, paprika, sea salt

1 pack of empanada doughs

1.5 liters of grape seed oil (about a bottle & half)

1 cup of ap flour

Instructions

1. Soak walnuts in hot water for 30 minutes.

2. Drain off water from walnuts & rough chop into fine pieces or blend them.

3. Sauté onions & garlic in a hot sauté pan with oil. Cook until veggies are soft.

4. Add the walnut meat & the jerk paste,

5. Cook on medium heat & mix everything well.

6. Add seasonings at the end once walnut meat is cooked.

7. Pour the grapeseed oil into a pot & turn on fire to high.

8. Spread some flour on a flat surface.

9. Lightly dip the empanada doughs in the flour.

10. Add the walnut meat to the doughs, fold over in half press with a fork on the edges to seal it.

11. Brush with melted butter.

12. Fry until golden brown about 2-3 mins.

13. Drain on paper towel & let cool.

14. Eat & enjoy!

This is the recipe I used to make these fire Jamaican Beef Patties. Super tasty definitely add this to your rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new dinner recipe? Check out our Paprika Roasted Cauliflower!

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Cozy Curry Lentil Soup

Its getting chilly out & this dish will definitely keep you cozy!!

Lentil soup is one of my all time favorite soups. I grew up on it heavy I remember my grandma use to make it alot when I was a kid. I love Curry so I remixed & did this updated version.

This dish is very simple to make & one you’ll always want to have in your rotation for this fall & winter season.

Serving Size

Serves 2-4 people

Double recipe for more servings

Cooking Time

Prep 10 minutes

Cook 30 minutes

Recipe

2 tablespoons of olive oil

1 yellow onion diced

4 cloves garlic of garlic minced

1 tablespoon of ginger minced

1 1/2 cup of lentils of choice I used (pre-steamed green lentils, red lentils are great as well it’ll make soup more creamy)

1 can of diced/crushed tomatoes

1 tablespoon of curry powder

4-6 cups of water

1/2 cup of coconut milk

1 tablespoon of cumin

1/2 tablespoon onion powder

1/2 tablespoon of salt

Instructions

1. Heat olive oil in a pot over medium heat.

2. Saute ginger, onions, & garlic until soft.

3. Add the curry powder & cook for 2 minutes.

4. Add the lentils stir & cook for 2 minutes.

5. Pour the diced tomatoes & add the water & salt. Stir well & make sure everything is well combined.

6. Bring the soup to a simmer & cook for 20 minutes until the lentils are veggies & lentils are tender.

7. Add the coconut milk & lower heat cook for another 10 minutes.

8. Take off heat & garnish with fresh chopped parsley.

9. Eat & enjoy!

This is the recipe I used to make this fire curry lentil soup. Super tasty definitely add this to your rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new dinner recipe check out our mushroom risotto!

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Mushroom Fried Risotto

Super filling dish & very great taste with a variety of flavors. A unique simple dish for the cooler temperature weather.

This recipe is great for beginners. One you can easily master with a couple of attempts.

Serving Size

Serves 8-10 people

Double recipe for more servings

Half recipe for less servings

Cook Time

Prep 15 mins

Cook 15 mins

Recipe

4 cups of arborio rice

1 cup of sliced bell peppers

1 cup of diced carrots

1 cup of enoki mushrooms

1 cup of maitake mushrooms

1 cup of bella mushrooms

1/4 parsley & green onions

1 cup of yellow onions

2 cups of soy sauce (liquid amino’s is a good too)

1 tablespoon of minced garlic

1 tablespoon of salt

1 tablespoon of black pepper

1/2 cup of olive oil

Instructions

1. Heat a hot pan with with oil.

2. Bring water to a boil to cook the risotto rice.

3. Add rice & cook until firm but still soft.

4. Set rice aside once done.

5. In a hot pan add olive oil & sauté garlic. yellow onions, & carrots cook until soft.

6. Add bell peppers & mushrooms & cook until soft.

7. Add the cooked rice to the pan & stir everything well. Add soy sauce, seasonings.

8. Cook until rice has a slight crisp to it. Take off the heat, let cool & garnish with green onions.

9. Serve, eat & enjoy.

This is the recipe I used to make this fire mushroom fried risotto. Super tasty definitely add this to your rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new dessert recipe check out our Peach Cobbler Cheesecake!

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Cilantro Lime Rice Special

Easy, quick, and delicious

I sauced up this new dish for a private chef client & I knew it was gonna be a hit. They loved it so much they literally were asking for more before they ate the other courses of their dinner !

This one is simple & great for intermediate culinarians. The immaculate taste will keep you coming back to make this every week!

Serving Size

Serves 2-4 people. Double recipe for more servings.

Cook Time

Prep 10 mins

Cook 30 mins

Recipe

3 cups of rice of choice (I used jasmine)

1 cup of diced red potatoes

1/4 cup of organic capers

1/4 cup of lime juice

2 tablespoons of cilantro (dried or freshly chopped is fine)

1/2 tablespoons of parsley

1/2 tablespoon of pink himalayan salt

1/2 tablespoons of old bay seasoning

2 tablespoons of garlic powder

sprinkle of black pepper

Instructions

1. Add rice to a pot of boiling water & cook on low heat for 15 mins until rice is firm yet fluffy.

2. Heat a pan/ skillet on medium heat.

3. Add grapeseed oil & potatoes.

4. Once potatoes start to brown a bit add the capers.

5. Sauté on medium heat until potatoes are slightly crispy. Add seasonings to the potatoes & take off the heat.

6. (Optional) whisk together vegan mayo, hot sauce, old bay seasoning, parsley, sprinkle of salt.

7. Plate up. Add the rice to plate, add sauce on plate, add the potatoes & capers on top of rice.

8. Eat & enjoy!

This is the recipe I used to make this Cilantro Lime Rice Special. Add this to your weekly rotation!


Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new dinner recipe? Check our classic chickpea curry!

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Vegan Banana Pudding

This is a down south classic.

A dessert I grew up on in my youth. So I had to create a vegan version. It came out so fire, y’all gonna love it.

This is a great recipe for intermediate culinarians & those wanting to master a simple recipe. One your family & friends will love this summer.

Serving Size

Serves up to 6-8 portions

Cook Time

Prep: 10 minutes

Cook: 20 minutes

Refrigerate: 2-3 hours

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Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new lunch/ dinner recipe? Check out our curry chickpea lettuce wrap!

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Elegant Vegan Eggplant Lasagna

Super fire & simple to make!!

Today is my born day & I wanted to give y’all one of my favorite go to dishes I mastered at 24 & my clients have been loving it.

Great recipe for beginner culinarians & one that you & your friends & relatives will love this summer.

Serving Size

Serves 4-6 people. Double recipe for more servings.

Cook Time

Prep 30 mins

Cook 30 mins

Recipe

1 eggplant sliced in 1 inch 10-12 slices

3 cups of tomato pasta sauce

2 cups of vegan cheese (I used a blend of smoked gouda, cheddar, & mozzarella)

1 cup of vegan ricotta cheese

6 pieces of asparagus (optional side item)

grapeseed oil

black pepper

old bay seasoning

garlic powder

salt

Instructions

1. Preheat oven to 375 degrees

2. In a hot pan with grapeseed oil sauté eggplant slices until cooked on each side.

3. In a baking pan spread 1/2 cup of sauce on the bottom of the pan.

4. Add the sautéed eggplant to the bottom ( 9-10 pieces is good).

5. In a small bowl mix the ricotta cheese with 1/4 cup of cheese blend with: black pepper, garlic powder, salt & old bay seasoning.

6. Add ricotta mix on top of the eggplant & smooth it out well.

7. Sprinkle more cheese on top.

8. Add another layer of the eggplant on top of the cheese layer.

9. Spoon more tomato sauce on top of the last eggplant layer.

10. Sprinkle the remaining amount of cheese on top.

11. Sprinkle a bit of black pepper, parsley, garlic powder on top.

12. Bake in the oven for 25 mins.

13. Sauté asparagus in a hot pan & add seasonings.

14. Plate the eggplant lasagna & pair with roasted asparagus.

15. Eat & enjoy!

This is the recipe I used to make this Elegant Eggplant Lasagna. Add this to your weekly rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new Vegan dinner recipe? Check out our Vegan Lobster Mac & Cheese!

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Vegan Lobster Mac & Cheese

Favorites with a modern twist.

I am from the south Atlanta, Georgia to be specific. I grew up eating alot of soul food classics like Mac & Cheese, Collard Greens, & different BBQ meats. But you know I’m vegan now so I wanted to make an updated version of some of my old meals.

This recipe is more for advanced culinarians & even for beginners if you up to the challenge. This one will definitely be a go to in your bag & one your relatives & friends will love.

Serving Size

Serves 8-10 people, double recipe for more servings.

Cook Time

Prep 1 hr

Cook 20 mins

Recipe

4 cups of vegan cheese sauce (check Cheesless Queso Dip Recipe for instructions)

1 cup of hearts of palm sliced in thick pieces

1 box of elbow macaroni pasta

6 cups of vegan cheese (I used a mix of cheddar, mozzarella & smoked gouda)

3 tablespoons of smoked paprika

1/2 tablespoon of old bay seasoning

1 tablespoon of pink himalayan salt

1 tablespoon of garlic powder

1/2 cup of breadcrumbs

1/2 tablespoon of vegan butter

sprinkle of parsley for presentation

Instructions

1. Preheat oven to 400 degrees.

2. Boil water & cook macaroni noodles until firm but not too soft.

3. Heat the cheese sauce on low heat & add 3 cups of vegan cheese.

4. Stir the cheese sauce until creamy it reaches a creamy thick consistency. Set aside.

5. Drain pasta & set aside.

6. Add cheese sauce to pasta & mix until well combined. Add salt, garlic powder, & pepper. Mix well & set aside.

7. Season hearts of palm in small bowl with: paprika, old bay seasoning, salt & pepper, & garlic powder. This will be the “lobster”.

8. Add the hearts of palm to the macaroni & mix together.

9. Add macaroni to a baking pan or baking dish pre-greased with vegan butter.

10. Top with more hearts of palm & then sprinkle remaining vegan cheese on top, along with the bread crumbs.

11. Sprinkle a bit of parsley on top. Bake for 20 mins on 400 degrees.

12. (Optional) serve with collard greens & bbq jackfruit. Eat & enjoy!

This is the recipe I used to make this Decadent Vegan Lobster Mac & Cheese Add this to your weekly rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new delicious dessert recipe? Check out our Decadent Chocolate Ice Cream

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Decadent Chocolate Vegan Ice Cream

Classic Summer Dessert Turned Vegan

I’m back again with another classic. Summer is right around corner its getting hot. I wanted to share a new recipe that I’ve been working on. My dessert bag is getting deeper & yours will too.

This is a simple recipe, great for beginners. Super tasty & one that you’ll want to make over & over.

Serving Size

Serves 6 people double recipe for more servings.

Cook Time

Prep 10 mins

Blend 2-3 mins

Freeze 3-6hrs to serve immediately (or overnight)

Recipe

5 frozen bananas

1/4 cup coconut milk

1/4 cup of cocoa powder

1/2 tablespoon of agave nectar

1 teaspoon of vanilla extract

Instructions

1. Place frozen bananas, cocoa powder, coconut milk, & agave into a food processor or high-speed blender.

2. Blend on high until it reaches a smooth consistency, 1-2 mins.

3. Pour into a loaf pan & let freeze until firm. 1-2 hours is best for quick serving. (Freeze overnight for a more solid ice cream.)

4. Serve with vegan chocolate wafer crisps & sprinkle of cocoa powder for extra presentation, eat & enjoy.

This is the recipe I used to make this Decadent Chocolate Ice Cream. Add this to your rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new Vegan dinner recipe? Check out our Rich Vegan Rasta Pasta!

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Rich Vegan Rasta Pasta

For the Pasta Lovers

I always have been an avid pasta lover. Over the past two years this has easily become a top three favorite. Deeply embedded in my Jamaican roots, I’ll always vouch for this one.

This is an intermediate level recipe, great dinner recipe for those who want to add a new meal to their culinary bag. This one is definitely a hit!

Serving Size

Serves 4 double recipe for more servings.

Cook Time

Prep 15 mins

Cook 20 mins

Recipe

2 cups of bell peppers sliced ( I used red, yellow & green)

1 cup of plant based sausage sliced in thick pieces

1/2 cup of chopped yellow onions

1/2 tbs of minced garlic

1/2 tbs of wet jerk seasoning

1/2 cup of chopped bella mushrooms

1 jar of coconut milk

1 box of penne pasta

2 tbs of grapeseed oil

1/2 cup of nutritional yeast

1/2 tbs of curry powder

seasoning blend (parsley, himalayan salt, black pepper, paprika, old bay seasoning 1/2 tbs of each)

Instructions

1. Sauté onions & garlic until translucent.

2. Add curry powder & mushrooms, sauté until curry is cooked & fragrant (important since its a raw spice).

3. Add pasta to boiling water & cook for 10 mins until al dente (pasta should have a slight firmness but not too soft).

4. Add bell peppers, jerk seasoning & plant based sausage to pan. Saute 4-5 mins. Veggies should be soft but & sausage tender.

5. Add coconut milk to pan & let simmer on low heat for 5-7 mins.

6. Once the sauce has thickened, add nutritional yeast & seasonings at the end.

7. Stir everything thoroughly & add in pasta.

8. (Optional) Roast asparagus in oven & serve with the pasta.

9. Plate up eat & enjoy!