Thursday, September 6, 2012

Jerk Seitan and Vegetable Skillet

This recipe is from the cookbook Quick-Fix Vegan by Robin Robertson.

Recipe: see page 48 of Quick-Fix Vegan.
It catches my attention any time Robin Robertson creates a recipe with 'jerk' in the title. I love the recipes for Jamaican Jerk Sauce and Jamaican Jerk-Spiced Tempeh Nuggets in her book Vegan Fire and Spice. I make the tempeh jerk nuggets at least twice a week, because it is so fast and tasty. So, this recipe for Jerk Seitan and Vegetable Skillet in Quick-Fix Vegan was bookmarked within 2 minutes of me receiving this book. And this recipe doesn't disappoint.

It tastes very sweet and is kind of fruity. There are many different flavors at work... the spices, tomatoes, bell pepper, onion... And with all the colors, it's a fun dish to look at.

For the seitan, I used Trader Joe's Beef-less Strips. I've never had much luck creating my own seitan. It always turns out kind of spongy. FYI, the TJ's strips are seitan, but they don't call them that. Seitan is made from vital wheat gluten and spices, and is very high in protein and fiber.

Ingredients: seitan, red onion, red or yellow bell pepper, zucchini, grape tomatoes, scallions, jalapeno, garlic, fresh ginger, soy sauce, cider vinegar, lime juice, dark brown sugar, thyme, allspice, cumin, nutmeg, fresh orange juice, black pepper, salt.

This recipe is from the cookbook Quick-Fix Vegan by Robin Robertson.