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
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.