Jerk Seitan

Another excellent dish from Vegan With a Vengeance! DH has decided to go semi-vegetarian so I bought him some seitan to try while I was out of town. He mixed it with bbq sauce and has become almost vegetarian! Go dh! I found this dish and decided to try it and we were both pleased. I loved loved the onion and red peppers and he enjoyed the seitan. I would add a serrano pepper to the marinade next time for more zing. I made the coconut rice- my first attempt at that- and loved it although the rice took a bit longer to cook than stated. Overall an excellent dinner with fab leftovers.

5 flamingos

Jerk Seitan
Vegan With a Vengeance

For the Marinade:
1/2 large white onion, coarsely chopped
2 cloves garlic, crushed
1 1/2 tablespoons fresh ginger, chopped
3 tablespoons fresh lime juice
3 tablespoons soy sauce (2 soy sauce, 1 braggs)
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon dried thyme
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cayenne
1 teaspoon ground or freshly grated nutmeg

For the seitan:
2 cups seitan, cut into strips (i left it as the chunks from the pkg)
2 teaspoons olive oil
1 onion, thickly sliced
1 green bell pepper, seeded adn thickly sliced (i used a red bell pepper)

Prepare the marinade by pureeing all of the ingredients in a blender or food processor until relatively smooth. There will be some chunkiness but that's ok. Place the seitan in a shallow bowl and pour that marinade over it. Mix to coat. Cover and let marinate for an hour.

In a large skillet, saute the onions and peppers in olive oil over medium-high heat for 5 to 7 minutes, until the onions start to brown. Remove the seitan from the marinade and reserve the liquid. Saute for 10 minutes, until the seitan has browned to your liking. Add the remaining marinade and cook for about 2 minutes to heat the sauce through.

Serve with coconut rice, sauteed greens, and baked sweet potatoes or roasted autumn vegetables; ladle the extra sauce over each serving. (we had steamed broccoli)