Jerk Seitan

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Recipe submitted by My wife! Bruce stuff@brucecaines.com

Jerk Seitan

Ingredients (use vegan versions):

2 pounds seitan or prepared chicken-style seitan
1 tablespoon allspice
1 tablespoon thyme
1 1/2 teaspoons cayenne
1 1/2 teaspoons black pepper
1 1/2 teaspoons sage
3/4 teaspoon cinnamon
2 tablespoons garlic
1 tablespoon sugar
1/4 cup extra virgin olive oil
1/4 cup soy sauce or tamari
3/4 cup white vinegar
1/2 cup orange juice
1 lime juiced
1/2 scotch bonnet (habañero) pepper
2 green onions finely chopped
1 cup onion finely chopped
1 teaspoon arrowroot

Directions:

IMPORTANT!!! When using habañeros PLEASE wash your hands thoroughly immediately after handling them. Wash any tools or cutting surfaces as well. Habañeros are known as the hottest pepper in the world and if any of the oils get in your eyes, you will be in MAJOR distress and big trouble! This is important to know when using any hot peppers. Use gloves if you can.

This is a traditional Jamaican dish with a vegan twist. Its usually made with chicken or pork. If you like spicy, savory food, this is for you. Great for the meat eating friends who are afraid of vegetarian food. I suggested my wife take her old jerk recipe and try to make it work with seitan. There are a lot of ingredients, but the recipe and prep are quite simple.

Take the seitan and shred it or cut it into chunks, depending on your personal taste. You can use chicken style pre-packaged seitan with *excellent* results.

Combine remaining ingredients in a blender and blend until you have a pretty consistent textured blend. You can play with the ingredients to make it thicker or thinner according to your taste. Marinate seitan in the mixture for at least 30 minutes. It absorbs the marinade very fast.

In a large saucepan, simmer over a low flame for about 20 to 30 minutes to heat through and allow the flavors to blend. If you would like the sauce a little thicker add more arrowroot. Stir occasionally.

Serve over lots of rice with steamed cabbage and carrots. You should have lots of extra sauce left over to play with. Have some vegan cornbread on the side. Serves about eight hungry folks.

Serves: 8+

Preparation time: About an hour

I tried this the other night, its agreat way to use seitan. Awesome recipe.

Archived comment by: julie

great recipe...but the weak of heart might want to maybe use a little less cayenne or habaneros! It is very spicy...

Archived comment by: aileen

The marinade is delish. Some unusual flavours. After marinating the seitan, I ate some cold, while my partner heated some. Thanks.

Archived comment by: fiona

I really want to try this recipe but the part where it says 1/2 scotch bonnet... is that an ingredient? Or does it refer to the habanero pepper?

Archived comment by: jasmine

This was my first experience with jerk and it turned out great. Thank you.

Archived comment by: marybeth

I've made this a few times and I think its fantastic! Presumably you could substitute just about anything for the seitan.

Archived comment by: sgtThursday

I'm sorry to say that the Jerk joint down the street may be suffering financially since I found this recipe. Its really that good!

Archived comment by: creaturenutt

A scotch bonnet is the Jamaican/Caribbean name for a habanero pepper. I think for my tastes, 1/2 habanero is just about right for 8 servings, but I like my food pretty spicy. GREAT flavor, so if you can't handle to spice, cut it down but don't omit. I can't WAIT to try this recipe-- as soon as my habaneros in the garden are ready, I'm all over it.

Archived comment by: sharway

I've prepared the sauce/marinade. I halved the recipe, as my girlfriend wouldn't eat this. This is gonna make a great sandwhich. The sauce is very tasty. I wish I had made the whole batch!!!

I also used a Tablespoon of it in the Seitan that I made. I've not made Seitan before, so well see how it turns out. Its cooking as I write this. Anways. I'll post my comments once its in my tummy.

Archived comment by: dranore

I gave this a 4. The sauce is a 5. Although I had it as a sandwhich, I prepared the seitan the same way as listed here. Howe'ver, I didn't really care for seiten with this sauce. I think its just too soft with all that liquid... and with a sauce like this it needs a different texture in my opinion. Prehaps cooking it differently might make me change my mind about it. But as above its just okay. Again though. The sauce is freakin awesome. Its pretty hot and will get your nose running, but it won't make you run for the milk. Yum. I'll be experimenting with the leftover sauce.

Archived comment by: dranore

I submitted this recipe. Glad this is such a hit! Here are answers to the questions posted above: **Yes, scotch bonnet peppers are habaneros and it is an ingredient. **For the person who thought the seitan was not the right texture--try another brand. If you are making the seitan yourself then your recipe may need to be adjusted for use with this marinade. Some are less watery and chewier than others. **You can use this marinade for anything you would like to jerk! Enjoy!

Archived comment by: bcaines

If you prepared your own seitan and it turned out soft try kneeding it longer. More you work it the tougher it gets, like dough! This recipe sounds wonderful and I will definately try it out soon as I lay my hands on some gloves and peppers. haha! Thank you.

Archived comment by: cali