Jamaican-Inspired Jerk-Spiced Seitan

I had always wanted a luscious, reliable (and of course, easy) jerk seitan recipe, with lots of bell peppers and onions, but all the recipes I’d found rely on lengthy lists of spices, Scotch Bonnet peppers, and substantial time for marinating the seitan. After a couple of attempts to follow authentic-style recipes, with so-so results, I decided to throw authenticity to the wind, and take the easy route. This recipe may not be the genuine article, but its bold flavors never disappoint. Photos by Evan Atlas.

Jamaican-Inspired Jerk-Spiced Seitan

This recipe for Jamaican jerk may not be the genuine article, but its bold flavors never disappoint.

5 from 1 vote

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Course: Seitan

Cuisine: Caribbean

Diet: Vegan, Vegetarian

Keyword: Jamaican jerk recipe, seitan recipe, vegan Jamaican jerk

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Calories: 270kcal

Author: Veg Kitchen

Ingredients

Jerk sauce

• 1 tablespoon arrowroot or organic cornstarch
• ½ cup tropical fruit juice mango, papaya, or pineapple
• 2 tablespoons molasses or maple syrup see Note
• 2 to 3 tablespoons reduced-sodium soy sauce to taste
• 1 to 2 tablespoons lime juice to taste
• 2 to 3 teaspoons Jamaican jerk seasoning mix or to taste

Seitan and peppers

• 2 tablespoons olive oil
• 1 large red or yellow onion quartered and thinly sliced
• 1 medium red bell pepper cut into long, narrow strips
• 1 medium green bell pepper cut into long narrow strips
• 1 pound seitan cut into bite-sized strips
• Hot cooked rice or other grain if you prefer — quinoa, millet, etc., optional

US Customary - Metric

Instructions

• Dissolve the arrowroot or cornstarch in a little water. Whisk to combine in a small bowl with the remaining sauce ingredients.
• Heat the oil in a wide skillet or stir-fry pan. Add half of the oil and add the onion. Sauté over medium-low heat until translucent.
• Add the peppers and continue to cook until the onions and peppers are lightly browned. Transfer to a plate or bowl and set aside.
• Heat the remaining oil in the skillet. Add the seitan and sauté over medium-high heat, stirring frequently until golden brown on most sides. Pour in the sauce, reduce the heat to medium, and cook for a minute or so longer, until the sauce has thickened and the seitan is nicely glazed.
• Stir in the onions and peppers and serve at once, atop or alongside hot cooked grains, if you'd like.

Nutrition

Calories: 270kcal | Carbohydrates: 25g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 783mg | Potassium: 383mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1086IU | Vitamin C: 65mg | Calcium: 76mg | Iron: 3mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Note: Molasses adds a more assertive flavor to the sauce. I prefer molasses to maple syrup here, but it definitely makes a statement.

Nutrition Information: 
Per serving (without optional grains): 300 calories; 9g fat; 830mg sodium; 25g carbs; 9g fiber; 3g protein

• Explore more seitan recipes here on VegKitchen.