Jerk Seitan w/ Greens
from 'Vegan With a Vengeance'
One of my favorite dishes that, if I think of it, I must make it that night :0Such an easy marinade, the real work comes with the 'simple seitan' recipe, but totally worth it!!(HINT: Make a lot of seitan at one time and freeze it in meal size portions!! See below for recipe)For the Marinade:
1/2 large white onion, coarsely chopped
2 cloves garlic, crushed
1 1/2 tablespoons fresh ginger, chopped
3 tablespoons fresh lime juice
3 tablespoons soy sauce (2 soy sauce, 1 braggs)
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon dried thyme
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cayenne
1 teaspoon ground or freshly grated nutmeg
For the seitan:
2 cups seitan, cut into strips or chunks
2 teaspoons olive oil
1 onion, thickly sliced
1 green bell pepper, seeded adn thickly sliced
Prepare the marinade by pureeing all of the ingredients in a blender or food processor until relatively smooth. There will be some chunkiness but that's ok. Place the seitan in a shallow bowl and pour that marinade over it. Mix to coat. Cover and let marinate for an hour.
In a large skillet, saute the onions and peppers in olive oil over medium-high heat for 5 to 7 minutes, until the onions start to brown. Remove the seitan from the marinade and reserve the liquid. Saute for 10 minutes, until the seitan has browned to your liking. Add the remaining marinade and cook for about 2 minutes to heat the sauce through.
Serve with coconut or jasmine rice, sauteed greens, and baked sweet potatoes; ladle the extra sauce over each serving.
Simple Seitan1 cup vital wheat gluten flour
3 tablespoons nutritional yeast
1/2 cup cold vegetable broth
1/4 cup soy sauce
1 tablespoon olive oil
2 cloves garlic, pressed or grated on a microplane grater
Broth:
8 cups water plus 3 vegetable bouillon cubes, or 4 cups broth plus 4 cups water
1/4 cup soy sauce
"Raw Seitain" before being boiled...
Mix together the gluten flour and yeast in a large bowl. In a smaller bowl, mix together the veggie broth, soy sauce, olive oil, and garlic. Pour the wet into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with dry ingredients. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife into three equal pieces and then knead those pieces in your hand just to stretch them out a bit.
Prepare the broth
Fill a stockpot with the water, bouillon cubes, and soy sauce and add the what gluten pieces. Cover and bring to a boil but watch carefully; you don’t want it to boil for very long or on the outside of the seitan will be spongy. Try to catch it as soon as it boils and then lower the heat as low as it will go so that it’s at a low simmer.
Partially cover the pot so that the steam can escape and let simmer for an hour, turning the seitan occasionally. Turn off the heat and take the lid off; let it sit for 15 minutes. Remove from the broth and place in a strainer until it is cool enough to handle. It is now ready to be sliced up and used. If you have extra seitan, store in the cooking liquid in a tightly covered container.
