Recipe of the Week: Jerk-Spiced Seitan
This morning I was a guest on a radio show called Go Vegan Texas! hosted by Shirley Johnson on KPFT-FM in Houston. Shirley surprised me by telling me on the air that Texas has an enormous veg/vegan population, this despite its reputation as cattle country. That’s encouraging! On the show, we discussed Vegetarian Soups for all Seasons as well as my forthcoming Vegan Express. She asked me to describe some of the recipes, and one that came up was Jerk-Spiced Seitan. My family just loves this dish, but so many of the recipes for it that I’ve seen, including the one in Vegan with a Vengeance, are just too complicated for me. And I DON’T like complicated recipes.
In many cases, for me, great taste and ease trump authenticity, and this is one of those instances. For a complete meal, serve this with baked or microwaved sweet potatoes or cooked brown rice, and a fruit-studded coleslaw.
Jerk-Spiced Seitan
4 servings
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 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 go for the flavors that I craved. This recipe may not be the genuine article, but its bold flavors never disappoint.
- 1 tablespoon cornstarch
- 1/2 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
- 1 teaspoon Jamaican jerk seasoning mix, or more, to taste
- 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
Dissolve the cornstarch in 2 tablespoons or so of water. Whisk to combine in a small bowl with fruit juice, molasses, lime juice, soy sauce, and seasoning mix.
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 dish.
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.
Note: Molasses adds a more assertive flavor to the sauce. I prefer molasses to maple syrup here, but it definitely makes a statement.
Adapted from Vegan Express
Gnewvegan said,
January 14, 2008 @ 11:08 pm
I agree about complicated recipes in a world where time is limited. When I create a recipe, I try to find the fewest ingredients to add the best flavor. Of course I have those recipes that do take some time. That is usually reserved for an occasion or when time prevails. It is nice to see a seitan recipe. I recently learned about it and actually have started making a few of my own recipes. One I will be posting soon. This one you posted does look good. How spicy is it?
Gnewvegan
http://invitationfrom-gnewvegan.blogspot.com
Nava said,
January 15, 2008 @ 9:30 am
The recipe can be as spicy as you would like to make it, depending on how much of the jerk seasoning mix you use. some readers say they punch up my recipes a bit, as I usually stay on the milder side of spiciness. But that’s OK with me; heat level is a matter of preference and I’m all for tasting and tailoring recipes!
Gnewvegan said,
January 15, 2008 @ 11:10 am
Hi Nava,
I am glad you stay on the milder side. I like a hint of spice but not too much. Then personally I am drinking more water to keep the heat from firing up in my mouth then enjoying a recipe.. But you are right., that the desired amount of heat is indeed a personal preference. And I do state that in my recipes so readers know they can add more of a spice if desired.
Gnewvegan
http://invitationfrom-gnewvegan.blogspot.com
Gnewvegan said,
January 15, 2008 @ 1:47 pm
HI Nava,
I know this has nothing to do with this topic. But I was going through the archives and saw you had a post on vegan cat food. I have cats and thought of changing their food but was worried. I do not want to do anything to harm them. I know , from what I have read, not many vets seem to be fully aware of if it is a good idea or not. Reading the postings on your site are helpful. I ordered a few products just to give it a try. I am not sure if I will convert them, but your blog gave me the “jolt” to just try some of the products. I also was worried about the products being nutritionally suited for my kitties, But I see vegancats says their food is made according to AAFCO standards.
I wanted to say thank you for that information
Gnewvegan
Johanna said,
January 16, 2008 @ 9:42 pm
Hi Nava, just thought I would have a look at your blog - am glad you are starting it again - will try and visit regularly - I just wanted to say I recently bought Vegetarian soups which has lots of tempting recipes and I made Curried Cashew Vegetable Soup this week which was delicious (and is on my blog).
Thanks
Johanna