Jamaican Jerk Seitan


Last night I tried out a vegan Jamaican Jerk recipe that Scott had mentioned a few days ago. It took a little while to prepare (due to the long list of ingredients, mainly spices), but came out quite nicely: spicy (though not too spicy, since I used a regular chili pepper instead of a habanero) and flavorful, blending well with rice.

Here’s a reprint of the recipe with some very minor modifications made by me.

And here’s the original recipe, should you want to compare.

2 Responses to “Jamaican Jerk Seitan”

  1. Jen

    I’ve been interested in trying sietan, because I keep finding delicious recipes like this that call for it. But I can’t seem to find it. Would it be in the refrigerated section near the tofu and tempeh?

  2. Ryan

    I haven’t seen seitan (pronouned “say-TAN,” I found out) in the “normal” grocery stores yet. It’s easy to come by in the Asian Markets (as “wheat gluten”) or in health food stores (in the refrigerated section). I guess if it *was* in the regular grocery store, it would be with the tofu and tempeh. It’s only a matter of time, I think…


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