The Best Plant-Based Beef Patties You’ll Ever Eat

Looking for a tasty and healthy alternative to traditional beef patties? Try this Plant-Based Beef Patties recipe! Made with simple ingredients like plant based ground beef, and spices, these vegan patties are packed with protein and flavor. Whether you’re a vegan or just looking for a healthier option, these plant-based patties are a delicious and satisfying meal option. Plus, they’re easy to make and perfect for meal prep. Don’t let the steps intimidate you, the best feeling comes after you take the first bite into the patty once they are ready. Give this recipe a try and enjoy a flavorful and nutritious meal today.



  • 2 ½ C organic all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp curry powder 
  • ½ tsp turmeric powder
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • 1 C salted butter
  • 1 C unsweetened Almond milk
  • 1/2 tsp sugar


  • 1 lb. plant based ground beef
  • 2 Tbsps Extra virgin olive oil
  • 1 scallion, chopped
  • 1 small onion, chopped
  • 2 scotch bonnet peppers, minced
  • 2 garlic cloves, minced
  • ½ cup vegetable stock
  • ½ tsp ginger powder
  • 2 bunches fresh thyme sprigs
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 Tbsp browning
  • ½ teaspoon vegetable bouillon base
  • Pinch of red pepper flakes (optional if you want it extra spicy)



  1. In a large bowl, add the flour, baking powder, sugar, curry powder, turmeric, parsley, and thyme, whisking them all together until combined.
  2. Add the butter and combine together until the mixture becomes crumbly.
  3. Pour the milk into the dry mixture and stir until the dry ingredients are moistened. NOTE: You can use one hand to stir together here. (Add 1 Tbsp of milk if the dough is still dry)
  4. Form the dough into a ball and wrap it in plastic wrap and flatten it slightly and place in the refrigerator at least 1 hour.


  1. In a bowl, add the ground beef, salt, black pepper, onion powder, smoked paprika, garlic powder, ginger powder, and red pepper flakes, mixing everything together until meat is coated in seasonings. 
  2. In a medium skillet over medium-high heat, add the oil, heat for 1 minute. Add the minced garlic and scotch bonnet pepper, cook until fragrant and translucent. Add the ground beef mix and stir until the meat begins to change color a bit. Add in thyme sprigs, continue to stir (and breakdown the meat with a wooden spoon) to ensure that it cooke through well and becomes small pieces. Reduce the heat and let it simmer for 5-6 minutes.
  3. Add vegetable stock, browning, beef stock, red chili flakes , and let the meat continue to simmer for another 20-25 minutes or until the beef is cooked through fully and brown in color.
  4. Once ready, set aside and let this cool down.


  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Remove the dough from the refrigerator and place on a lightly floured surface, rolling it out (see picture above). Cut into medium circles.
  3. Lightly brush water one one half of your dough (this will help the dough close together when folding). On the other half of the dough, add 2 Tbsps of the beef filling and carefully fold the dough in half (see picture above) Using a folk, press around the edges down and using a fork. Repeat until all patties are made.
  4. Bake in the oven 20-25 minutes, or until golden brown and the crust looks crispy.
  5. Once done, remove from the oven and let them cool for a few minutes. Enjoy
  6. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Fall in Love with this Delicious Homemade Oxtail Ravioli

This Homemade Oxtail Ravioli puts a twist to the traditional Italian dish. This recipe features tender, slow-cooked oxtail that’s shredded and mixed with herbs, spices, and parmesan cheese to create a savory and indulgent filling for the ravioli. The pasta dough is made from scratch and rolled out into thin sheets, then filled with the oxtail mixture and cut into individual ravioli. The ravioli is then boiled until tender and served with a simple yet flavorful sauce of butter, sage, and garlic. The result is a decadent and comforting pasta dish that’s sure to impress your dinner guests or satisfy your craving for a hearty and delicious meal. If you’re a fan of Italian cuisine or simply looking to try something new and exciting, give this Homemade Oxtail Ravioli recipe a try and savor the flavors of Italy in every bite.


Oxtails filing

  • 2 pounds oxtails
  • 5½ teaspoons kosher salt, divided
  • 2 tablespoons olive oil
  • ½ medium yellow onion, chopped
  • 1 12-ounce can of tomato paste
  • ¼ cup brown sugar
  • 1 teaspoon ground allspice
  • 1 tablespoon chicken bouillon powder
  • 1 teaspoon cayenne pepper, plus more to taste
  • 1 teaspoon garlic powder
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon browning
  • 4 sprigs of fresh thyme, divided


  • 3 large eggs
  • 2 large egg yolks
  • 2 tablespoons olive oil, plus more for coating
  • 3 cups all-purpose flour, plus more for dusting
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • Egg wash or water, for brushing


  • 2 tablespoons unsalted butter
  • 5 ounces fresh spinach
  • Pinch of kosher salt
  • Fresh basil, for garnish
  • Grated Parmesan cheese, for garnish


  1. Make the pasta dough: In a medium bowl or container, whisk together the eggs, egg yolks, and olive oil. 
  2. In a large bowl, whisk together the flour and 1 teaspoon salt. 
  3. Turn the flour mixture out onto a clean surface and make a well in the center. Gradually pour the egg mixture into the well and mix with a fork until the flour begins to clump together, then use your hands to knead the dough until stiff and no longer sticky. You may not need to use all of the flour. Shape the dough into a ball and drizzle with a bit of olive oil. Cover with plastic wrap and let rest at room temperature for about 30 minutes.
  4. Meanwhile, make the oxtail filling: Season the oxtails ½ teaspoon salt on each side.
  5. Heat a pressure cooker on High Sauté mode. Once hot, add the olive oil, then add the oxtails and sear on both sides until browned, 5 minutes. Remove from the pressure cooker and set aside.
  6. Add the onion to the pressure cooker and sauté for about 3 minutes, until softened. Add the tomato paste, brown sugar, remaining 1½ teaspoons salt, the allspice, chicken bouillon powder, cayenne, garlic powder, chicken broth, Worcestershire sauce, browning, and 2 sprigs of thyme and mix well. Cook for 5 minutes until combined.
  7. Return the oxtails to the pressure cooker, along with the remaining 2 sprigs of thyme. Cover the pressure cooker, seal, and cook on high pressure for 45–50 minutes, until the oxtails are tender. Allow the pressure cooker to naturally release, then uncover and remove the oxtails, leaving the liquid behind.
  8. Remove as much meat as possible from the oxtail bones and cut into small pieces. Set aside.
  9. Lightly dust a clean surface with flour. Cut off a portion of pasta dough and, using a rolling pin, roll out into a large, thin rectangle. Cover the dough sheet with plastic wrap to keep from drying out while you repeat with the remaining dough.
  10. Spoon 1-tablespoon mounds of the oxtail meat onto one of the dough sheets, leaving about 1 inch of space between each mound. Lightly brush egg wash or water over the exposed dough. Fold the dough in half over the filling, pressing down between each mound and around the edges to seal and release any air pockets. Using a pastry or pizza cutter, cut the ravioli into individual half-circles, trimming any excess dough around the edges. Press around the edges with a fork to ensure they are firmly sealed.
  11. Fill a large pot with water and add the remaining tablespoon of salt. Bring to a boil, then add the ravioli in batches and cook, stirring occasionally, until the water returns to a boil and the ravioli float easily to the surface, 3–4 minutes. Remove the ravioli from the pot with a slotted spoon and transfer to a plate.
  12. Make the sauce: Melt the butter in a large saucepan over medium-low heat. Add the spinach, a pinch of salt, and 1–2 cups of the oxtail braising liquid and cook until it simmers. 
  13. Add the ravioli to the sauce and toss until well coated. 
  14. Transfer the ravioli to serving bowls and sprinkle with basil and Parmesan cheese. Serve warm.
  15. Enjoy and don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Jamaican Jerk Chicken with a homemade Jerk sauce


  • Pack of chicken thighs (or selection of your choice)
  • 2-3 scotch bonnet peppers (use habanero pepper for substitution)
  • ½ large red onion chopped
  • 6 cloves garlic
  • 4 stalks of scallion
  • 1/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1 ½ teaspoons sea salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons Jamaican allspice
  • 2 tablespoons brown sugar
  • 1 teaspoon nutmeg
  • 2 tablespoons oil
  • 7 sprigs of fresh thyme
  • squeezed lime juice


  1. Clean the chicken, season with salt and set aside.
  2. Add all the ingredients to a high-speed blender and blend until completely incorporated. Pour the majority of the sauce into a ziplock bag with the chicken. Save the remaining sauce for later. Let this marinate for 1-2 hours (it’s better if you allow the chicken to marinate into the sauce longer, ideally overnight).
  3. Grill the chicken on both sides until it’s cooked all the way through. Occasionally flip it on each side so you don’t burn the outside layer. It’s okay to have a nice brown texture on the outside.
  4. Once ready, remove the chicken from the grill. You can enjoy immediately or let flavors meld together for as long as you like.
  5. You can pick out the side of your choice with this dish. I made plantains with mine. If you don’t know by now I LOVE plantains.
  6. Enjoy this dish with family and friends. Don’t forget to hashtag, #dinnerwithtayo.

Coconut Jerk Shrimp and Plantains: Simple Weeknight Meal

Coconut Jerk Shrimp & Plantains is a delicious and flavorful dish that is perfect for a weeknight meal or a party. The shrimp are cooked in a flavorful jerk sauce made with coconut milk, soy sauce, brown sugar, lime juice, ginger, garlic, and scotch bonnet pepper. The plantains are fried until golden brown and tender, and they add a delicious sweetness to the dish. This dish is sure to please everyone at the table!

Here are some additional tips for making delicious Coconut Jerk Shrimp & Plantains:

  • Use fresh shrimp. The fresher the shrimp, the better the dish will taste.
  • Don’t overcook the shrimp. Shrimp should be cooked until they are pink and cooked through, but not overcooked, or they will become tough.
  • Use ripe plantains. Plantains that are too green will be starchy and not very flavorful. Plantains that are too ripe will be mushy.
  • Serve with rice or another grain. Coconut Jerk Shrimp & Plantains is a great dish to serve with rice or another grain. The rice will help to soak up the flavorful sauce.
  • Enjoy! Coconut Jerk Shrimp & Plantains is a delicious and flavorful dish that is sure to please everyone at the table!


  • 1 pound extra-large shrimp tail on, deveined, and cleaned
  • 1 coconut
  • 1 tablespoon lemon juice
  • 1 tablespoon coarsely ground pepper
  • 1 teaspoon fresh thyme
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1/4 cup soy sauce
  • 1 tablespoon vegetable oil
  • 1 medium onion coarsely chopped
  • 3 medium scallions chopped
  • 2 Scotch bonnet chilies chopped
  • 2 garlic cloves chopped
  • 1 tablespoon Jamaican all spice powder


  1. Finely chop onions, sweet chili pepper, scallions, and garlic; set aside.
  2. Peel shrimp, devein and clean in a bath of vinegar or lemon with water.
  3. Drain and dry with paper towel. Place in a large bowl. Season with all spice, pepper, nutmeg, and pour soy sauce over shrimp and mix well. Let marinate for about 10 minutes.
  4. Here’s a trick on how to open the coconut at home with a hammer. Once you crack open the coconut, scrap some of the coconut out and set aside.
  5. Heat tablespoon of oil in a large skillet over medium heat. Add in pepper, onions, garlic, scallions, coconut and thyme. Cook for 5 minutes. Add shrimp and cook while stirring occasionally. Remove the shrimp from heat, cover and  set aside so it stays hot while you prepare your plantain or side of your choice.
  6. Cut the sweet plantains, and in a separate skillet, add 1 tablespoon of oil. Fry the plantains until they are golden. Remove the plantains from the skillet once ready. Place in a paper towel to remove excessive oil.
  7. Once the plantains are ready, serve immediately with shrimp.

Quick and Easy Jerk Coconut Shrimp with Zucchini

If you’re looking for a delicious seafood dish that’s quick and easy to make, then you’re in luck! This creamy jerk coconut shrimp with zucchini recipe is sure to satisfy your cravings for a flavorful and comforting meal. The combination of succulent shrimp and zesty jerk seasoning, paired with the creaminess of coconut milk and the crispiness of zucchini, creates a harmonious balance of flavors and textures that will leave you wanting more. Whether you’re cooking for a family dinner or a cozy night in, this dish is sure to impress and satisfy. So let’s get cooking!



  • 12 large shrimp (Peeled and Deveined)
  • 2-3 Tbsp organic coconut milk
  • 1/4 cup can petite cut tomatoes
  • 3 Tbsp jerk seasoning
  • 1 tsp sea salt
  • 2 Tbsp olive oil
  • green onions for topping
  • 2 zucchini


  1. Cook the rice as instructed on the package.
  2. In a large bowl combine the shrimp, coconut milk, jerk seasoning. Mix everything together with your hands, and allow the shrimp and mix to marinate for about 30 minutes at room temperature.
  3. Chop the zucchini into thin slices before cooking.
  4. Pre-heat a frying pan over medium heat, add 2 tablespoons of olive oil and allow the oil to heat up.
  5. Add diced tomatoes and okra and cook for 3 minutes. Add shrimp and marinate mix into the pan.
  6. Stir together with the shrimp and allow the shrimp to cook in the sauce for about 10 minutes.
  7. Lower the heat, cover the pan and cook for about 5 minutes or until the shrimp is fully cooked.
  8. Transfer to a serving bowl and garnish with green onions.
  9. Serve with rice or sides of your choice.
  10. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

Curry Coconut Shrimp: The Perfect Recipe The Family Will Love

If you’re a fan of seafood and love a good curry, then you’re in for a treat with this Curry Coconut Shrimp recipe that’s perfect for the whole family. The succulent shrimp is cooked to perfection in a rich and fragrant coconut curry sauce that’s bursting with flavor from a blend of aromatic spices and herbs. The creamy coconut milk provides the perfect balance to the spice, creating a harmonious and well-rounded dish that’s sure to satisfy even the pickiest eaters. Plus, this recipe is quick and easy to make, making it perfect for a weeknight dinner or a weekend lunch. So try something new and delicious today with this Curry Coconut Shrimp recipe that’s sure to become a family favorite.



  • 1/2 – 1 1/2 pound of jumbo shrimp (1 serving = 4 jumbo shrimp), peeled and cleaned
  • 1/4 cup unsweetened coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon lemon juice
  • 2-3 tablespoon finely chopped red, yellow and green peppers
  • 1 tablespoon minced fresh cilantro leaves
  • 2 tablespoons sugar
  • 1 teaspoon curry powder


  1. Combine the coconut milk, fish sauce, lemon juice, bell pepper, minced cilantro, sugar, and curry powder in a 10-inch glass pie plate. Add the shrimp, cover, and marinate in the refrigerator for 30 minutes.
  2. Over medium heat, in a small pan, add 1 teaspoon of butter, add curry coconut sauce and shrimp. Cook for about 5-10 minutes while gently stirring.
  3. When done, serve immediately with brown rice and enjoy.
  4. Make sure you tag #DinnerWithTayo, would love to see your dish.