I’ve always wanted a luscious, reliable (and, of course, easy) jerk seitan recipe, like the one served by my family’s favorite Hudson Valley restaurant, Luna 61 in Tivoli, New York. But all the recipes I’ve found rely on lengthy lists of spices, Scotch bonnet peppers, and substantial time for marinating the seitan. After a couple of attempts to follow authentic recipes, with so-so results, I decided to throw authenticity to the wind and go for the flavors that I craved. This recipe may not be the genuine article, but its bold flavors never disappoint.

　　

Ingredients

4 servings

　　

Jerk Sauce

1 tablespoon cornstarch

　　1/2 cup tropical fruit juice (mango, papaya, or pineapple)

　　2 tablespoons molasses or maple syrup (see Note)

　　2 to 3 tablespoons reduced-sodium soy sauce, to taste

　　1 to 2 tablespoons lime juice, to taste

　　1 teaspoon Jamaican jerk seasoning mix, or more to taste

　　2 tablespoons olive oil

　　1 large red or yellow onion, quartered and thinly sliced

　　1 medium red bell pepper, cut into long, narrow strips

　　1 medium green bell pepper, cut into long, narrow strips

　　1 pound seitan, cut into bite-size strips

　　

Step 1

In a small bowl, dissolve the cornstarch in 2 tablespoons or so of water. Add the remaining sauce ingredients and whisk to combine.

　　

Step 2

Heat 1 tablespoon of the oil in a wide skillet or stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Add the peppers and continue to cook until the onions and peppers are lightly browned. Transfer to a dish.

　　

Step 3

Heat the remaining tablespoon of oil in the same skillet. Add the seitan and sauté over medium-high heat, stirring frequently until golden brown on most sides.

　　

Step 4

Pour in the sauce, reduce the heat to medium, and cook for a minute or so longer, until the sauce has thickened and the seitan is nicely glazed.

　　

Step 5

Stir in the onions and peppers and serve at once.

　　

Menu Suggestions

Step 6

For a delightful meal, serve with microwaved sweet potatoes and Creole Coleslaw (page 178) or Fruitful Red Slaw (page 177). If time allows, add Garlicky Greens (page 201).

　　

Step 7

Serve with a hot cooked grain (see Easy Ways to Dress Up Grains, page 95) and a mixed greens salad from the Recipe Not Required choices on page 192.

　　

Step 8

Jazz up the plate with Mixed Greens with Sprouts, Apple, and Daikon (page 179) and an easy potato dish like Fingerling Fries (page 194) or Sautéed Paprika Potatoes (page 207).

　　

nutrition information

Step 9

Calories: 300

　　

Step 10

Total Fat: 9g

　　

Step 11

Protein: 3g

　　

Step 12

Carbohydrates: 25g

　　

Step 13

Fiber: 9g

　　

Step 14

Sodium: 830mg

　　Cooks' Note

　　Molasses adds a more assertive flavor to the sauce. I prefer molasses to maple syrup here, but it definitely makes a statement.

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).