Jamaican Jerk Seitan

Authentic Jamaican Jerk Seitan Recipe - Vegan & Flavor-Packed

Region / culture: Jamaica | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Jamaican Jerk Seitan is a flavorful and spicy dish that is perfect for those who enjoy bold and zesty flavors. This dish is a vegan take on the traditional Jamaican Jerk Chicken, using seitan as a meat substitute. The combination of spices and seasonings in this recipe creates a delicious and satisfying meal that is sure to impress your taste buds.

History

Jamaican Jerk seasoning is a traditional spice blend that originated in Jamaica and is commonly used to marinate and season meats. The seasoning typically includes a combination of allspice, thyme, cayenne, black pepper, sage, cinnamon, garlic, sugar, and other spices. This flavorful blend is what gives Jamaican Jerk dishes their signature taste.

Ingredients

2 lb (907 g) seitan or prepared chicken-style seitan (wheat gluten)
1 tbsp allspice
1 tbsp thyme
1.5 tsp cayenne
1.5 tsp black pepper
1.5 tsp sage
0.75 tsp cinnamon
2 tbsp garlic
1 tbsp sugar
0.25 cup extra virgin olive oil
0.25 cup soy sauce or tamari
0.75 cup white vinegar
0.5 cup orange juice
juice of one small lime
0.5 scotch bonnet (habanero) pepper, or 0.5 green chili pepper
2 green onions, finely chopped
1 cup onion (0.5 a medium-sized onion), finely chopped
1 tsp arrowroot (or another thickener, like corn starch)

How to prepare

1. Take the seitan and shred it or cut it into chunks, depending on your personal preference. You can use pre-packaged seitan labeled as "Chicken style" for excellent results. (I have tried three different kinds and found that the canned kind from the Asian market works best, while Huyen prefers the packaged kind from the health food store).
2. Combine the remaining ingredients in a blender and blend until you achieve a consistent texture. Adjust the ingredients to make the mixture thicker or thinner according to your taste. Marinate the seitan in the mixture for at least 30 minutes, as it absorbs the marinade quickly.
3. In a large saucepan, simmer the mixture over low heat for about 20 to 30 minutes to heat through and allow the flavors to blend. If you prefer a thicker sauce, add more arrowroot. Stir occasionally.

Variations

Substitute seitan with tofu or tempeh for a different texture and flavor.
Add pineapple chunks to the marinade for a sweet and tangy twist.
Use different spices and seasonings to customize the flavor of the dish to your liking.

Cooking Tips & Tricks

Make sure to marinate the seitan for at least 30 minutes to allow the flavors to fully penetrate the meat substitute.

- Adjust the spice level to your preference by adding more or less cayenne pepper.

- For a thicker sauce, add more corn starch to the marinade mixture.

- Serve the Jamaican Jerk Seitan with traditional Jamaican sides such as rice and peas, plantains, or coleslaw.

Serving Suggestions

Serve Jamaican Jerk Seitan with rice and peas, plantains, or coleslaw for a complete and satisfying meal.

Cooking Techniques

Marinate the seitan for at least 30 minutes to allow the flavors to fully develop.

- Simmer the seitan in the marinade over low heat to allow the flavors to blend and the seitan to absorb the sauce.

Ingredient Substitutions

Use soy sauce instead of tamari for a similar flavor profile.

- Substitute white vinegar with apple cider vinegar for a slightly different taste.

Make Ahead Tips

Marinate the seitan in the spice mixture overnight for even more flavor.

- Cook the Jamaican Jerk Seitan in advance and reheat before serving for a quick and easy meal.

Presentation Ideas

Garnish the Jamaican Jerk Seitan with fresh cilantro or sliced green onions for a pop of color. - Serve the dish on a bed of rice or quinoa for a complete and satisfying meal.

Pairing Recommendations

Pair Jamaican Jerk Seitan with a refreshing tropical drink such as a pineapple or mango smoothie.

- Serve the dish with a side of fresh fruit salad for a light and refreshing accompaniment.

Storage and Reheating Instructions

Store leftover Jamaican Jerk Seitan in an airtight container in the refrigerator for up to 3 days.

- Reheat the dish in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 3g

- Sugars: 5g

Fats

- Total Fat: 10g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 30g

Vitamins and minerals

Vitamin C: 20% DV

- Iron: 15% DV

- Calcium: 8% DV

Alergens

Contains gluten and soy

Summary

Jamaican Jerk Seitan is a high-protein dish that is rich in flavor and nutrients. It is a great option for those following a vegan or vegetarian diet.

Summary

Jamaican Jerk Seitan is a flavorful and satisfying dish that is perfect for those looking to add some spice to their meals. This vegan take on the traditional Jamaican Jerk Chicken is sure to impress with its bold flavors and zesty seasonings. Serve it with traditional Jamaican sides for a complete and delicious meal.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Jamaican Jerk Seitan as if it were yesterday. It was a warm summer day, and I was visiting a bustling farmer's market in Kingston, Jamaica. The air was filled with the tantalizing scents of spices and herbs, and I found myself drawn to a vibrant stall overflowing with colorful fruits and vegetables.

As I perused the offerings, a friendly woman with a warm smile approached me. She introduced herself as Mama Luce, a local cook known for her delicious Jamaican dishes. Intrigued, I asked her what she was preparing, and she proudly unveiled a steaming pot of Jamaican Jerk Seitan.

I had never heard of seitan before, but Mama Luce explained that it was a protein-rich meat substitute made from wheat gluten. She then proceeded to regale me with tales of the origins of Jamaican Jerk seasoning, a fiery blend of spices that was traditionally used to flavor grilled meats.

I watched in awe as Mama Luce expertly marinated the seitan in a fragrant mixture of scallions, thyme, allspice, and fiery Scotch bonnet peppers. The aroma that wafted from the pot was intoxicating, and I knew I had to learn how to make this dish for myself.

Mama Luce graciously shared her recipe with me, and I eagerly jotted it down in my tattered recipe book. Over the years, I have made countless batches of Jamaican Jerk Seitan, each one a tribute to Mama Luce's culinary prowess and the vibrant flavors of Jamaica.

To make this dish, you will need the following ingredients:

- 1 pound of seitan, cut into bite-sized pieces

- 1 bunch of scallions, chopped

- 4 cloves of garlic, minced

- 1 tablespoon of fresh thyme leaves

- 2 tablespoons of soy sauce

- 2 tablespoons of olive oil

- 1 tablespoon of brown sugar

- 1 teaspoon of ground allspice

- 1 teaspoon of ground cinnamon

- 1 teaspoon of ground nutmeg

- 1 teaspoon of ground ginger

- 1 teaspoon of ground cloves

- 1 teaspoon of ground black pepper

- 1-2 Scotch bonnet peppers, minced (adjust to taste)

- Salt, to taste

In a large bowl, combine the scallions, garlic, thyme, soy sauce, olive oil, brown sugar, allspice, cinnamon, nutmeg, ginger, cloves, black pepper, and Scotch bonnet peppers. Mix well to form a thick paste.

Add the seitan pieces to the bowl, making sure to coat them evenly with the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.

When you are ready to cook, preheat a grill or grill pan over medium-high heat. Remove the seitan from the marinade and thread onto skewers.

Grill the seitan skewers for 5-7 minutes on each side, or until they are charred and slightly crispy. Serve hot with rice and beans, fried plantains, and a sprinkle of fresh cilantro.

As I savor each mouthful of Jamaican Jerk Seitan, I am transported back to that bustling market in Kingston, where Mama Luce first introduced me to the flavors of Jamaica. I am grateful for the friendships I have made and the recipes I have collected along the way, each one a precious memento of my culinary journey. And as I continue to cook and create in my own kitchen, I know that the spirit of Mama Luce and her delicious Jamaican Jerk Seitan will always be with me.