Jerk Seitan Strips
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover jerk seitan strips in an airtight container in the refrigerator.
Reheat in a skillet over medium heat until warmed through, or in a microwave.
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