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Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 40 min
Servings: 4
Recipe By: Nava Atlas
From: Vegan Express
Used with permission of Random House
Other Side Dishes
Other Vegetarian Main Dishes
I've always wanted a luscious, reliable (and, of course, easy) jerk seitan recipe, like the one served by my family's favorite Hudson Valley restaurant, Luna 61 in Tivoli, New York. But all the recipes I've found rely on lengthy list of spices, Scotch bonnet peppers, and substantial time for marinating the seitan. After a couple of attempts to follow authentic recipes, with so-so results, I decided to throw authenticity to the wind and go for the flavors that I craved. This recipe may not be the genuine article, but its bold flavors never disappoint.
1/2 cup tropical fruit juice (mango, papaya, or pineapple)
2 tablespoons molasses or 2 tablespoons maple syrup
2 to 3 tablespoons reduced-sodium soy sauce, to taste
1 to 2 tablespoons lime juice, to taste
1 teaspoon Jamaican Jerk Seasoning Mix, or more to taste
1 large red or yellow onion, quartered and thinly sliced
1 medium red bell pepper, cut into long, narrow strips
1 medium green bell peper, cut into long, narrow strips
1 pound seitan, cut into bite-size strips
Heat 1 tablespoon of the oil in a wide skillet or stir-fry pan. Add the onion and 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 dish.
Heat the remaining tablespoon of oil in the same 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.
