Jerk-Spiced Seitan

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 list 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.

Jerk Sauce
1 tablespoon cornstarch
1/2 cup tropical fruit juice (mango, papaya, or pineapple)
2 tablespoons molasses or 2 tablespoons maple syrup
2 to 3 tablespoons reduced-sodium soy sauce, to taste
1 to 2 tablespoons lime juice, to taste
1 teaspoon {Jamaican Jerk Seasoning}, 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 peper, cut into long, narrow strips
1 pound seitan, cut into bite-size strips
In a small bowl, dissolve the cornstarch in 2 tablespoons or so of water. Add the remaining sauce ingredients and whisk to combine.

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.

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.

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.

Stir in the onions and peppers and serve at once.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 40 min

Servings: 4

Recipe By: Nava Atlas

From:  Vegan Express
Used with permission of Random House