LunchDinnerMain Course

Jerk Seitan Strips

Name: Jerk Seitan Strips
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: jamaican
Ingredients: 1.5 cup vital wheat gluten; 2 tbsp nutritional yeast; 1 tsp garlic powder; 1 tsp onion powder; 1 cup vegetable broth warm; 1 tbsp soy sauce; 0.5 tsp liquid smoke; 1 pcs scotch bonnet pepper seeded and minced; 2 pcs green onion chopped; 1 pcs shallot chopped; 3 clove garlic minced; 1 tbsp ginger grated; 1 tsp allspice ground; 1 tsp thyme dried; 0.5 tsp cinnamon ground; 0.25 tsp nutmeg ground; 1 tbsp brown sugar; 2 tbsp soy sauce; 1 tbsp lime juice; 2 tbsp vegetable oil

Flavorful seitan strips marinated in a spicy and aromatic jerk sauce, then pan-fried until tender and slightly crispy. This vegan dish offers a satisfying blend of heat and savory Caribbean spices, perfect for a hearty meal.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 491 kcal

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

seitan

1.5 cupvital wheat gluten
2 tbspnutritional yeast
1 tspgarlic powder
1 tsponion powder
1 cupvegetable broth, warm
1 tbspsoy sauce
0.5 tspliquid smoke

jerk marinade

1 pcsscotch bonnet pepper, seeded and minced
2 pcsgreen onion, chopped
1 pcsshallot, chopped
3 clovegarlic, minced
1 tbspginger, grated
1 tspallspice, ground
1 tspthyme, dried
0.5 tspcinnamon, ground
0.25 tspnutmeg, ground
1 tbspbrown sugar
2 tbspsoy sauce
1 tbsplime juice

cooking

2 tbspvegetable oil

Equipment

large skillet or frying pan · shallow dish or zip-top bag · food processor · whisk · large bowl · large pot · steamer basket

The method

Step by step

1
In a large bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, and onion powder.
About 2 min
Cook’s note: Ensure dry ingredients are well combined for even seitan texture.
2
In a separate bowl, combine the warm vegetable broth, soy sauce, and liquid smoke.
About 1 min
3
Pour the wet ingredients into the dry ingredients and mix with a fork until a shaggy dough forms.
About 1 min
Cook’s note: Do not overmix at this stage; just bring it together.
4
Knead the seitan dough gently for 2-3 minutes until it forms a cohesive ball.
About 3 min
Cook’s note: Over-kneading can result in tough seitan.
5
Divide the seitan dough into 4 equal pieces and shape each into a flat, roughly 1/2-inch thick rectangle.
About 2 min
6
Steam the seitan pieces for 20 minutes in a steamer basket over simmering water.
About 20 min
Cook’s note: Steaming helps the seitan achieve a tender yet firm texture.
7
While the seitan steams, prepare the jerk marinade: In a food processor, combine the scotch bonnet pepper, green onion, shallot, garlic, ginger, ground allspice, dried thyme, ground cinnamon, ground nutmeg, brown sugar, soy sauce, and lime juice.
About 5 min
Cook’s note: Wear gloves when handling scotch bonnet peppers to avoid skin irritation.
8
Process the marinade ingredients until a smooth paste forms.
About 1 min
Cook’s note: Add a tablespoon of water if needed to help the mixture blend.
9
Once steamed, let the seitan cool slightly, then slice each piece into strips about 1/2-inch wide.
About 5 min
Cook’s note: Cooling makes the seitan easier to handle and slice cleanly.
10
Place the seitan strips in a shallow dish or zip-top bag and pour the jerk marinade over them, ensuring all strips are well coated.
About 2 min
11
Marinate the seitan strips in the refrigerator for at least 30 minutes, or up to several hours for deeper flavor.
About 30 min
Cook’s note: The longer the marinade, the more intense the jerk flavor will be.
12
Heat vegetable oil in a large skillet or frying pan over medium-high heat.
About 2 min
13
Add the marinated seitan strips to the hot pan in a single layer, working in batches if necessary to avoid overcrowding.
About 1 min
Cook’s note: Overcrowding the pan can lead to steaming instead of searing.
14
Cook the seitan strips for 3-5 minutes per side, until browned and slightly crispy.
About 8 min
Cook’s note: Adjust heat as needed to prevent burning while ensuring good browning.
15
Remove from heat and serve immediately.
Cook’s note: Great with rice and peas or a fresh salad.

Per serving

Nutrition

66%Score

Calories: 491.2kcal
Protein: 73.6g
Carbs: 30.3g
Fat: 9.5g
Fibre: 3.8g
Sugar: 4.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover jerk seitan strips in an airtight container in the refrigerator.

Reheating

Reheat in a skillet over medium heat until warmed through, or in a microwave.