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Marinated Jerk seitan recipe – juicy, spicy, just like meat!

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You can find us at
www.rummanco.co.uk (uk deliveries only)
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INGREDIENTS:
(for the seitan)

WET INGREDIENTS:
1 cup (240ml) water
1 teaspoon of agar powder (optional);
1 teaspoon of vegetable bouillion powder;
1 teaspooon of dried thyme;
1 teaspooon of white or brown sugar;
½ tablespoon of onion powder;
½ tablespoon of smoked paprika;
½ tablespoon of Caribbean all-purpose seasoning (or Old Bay)
1 tablespoon of soy sauce (or use coconut aminos if avoiding soy);
1 tablespoon of oil (olive, rapeseed or sesame seed work well);
1 tablespoon of white vinegar;
1 teaspooon of salt

DRY INGREDIENTS:
1 cup (250g) of vital wheat gluten;
½ cup (125g) of pea protein (obtainable from health shops, online or some large stores. If you can’t get it, use soy flour or chickpea/garbanzo/gram flour instead);

(for the marinade)
1-2 tablespoons of wet jerk seasoning;
1 tablespoon of lime juice;
1 tablespoon of olive or sesame oil;
1 tablespoon of maple syrup

Method:

1. Blend all of the wet ingredients into a blender until smooth with no lumps.
2. Place the dry ingredients into a bowl, add the wet ingredients and bring together with a spoon. Then use your hands to form a ball of dough. The mixture should come together easily and should be moist but not be sticky. Add a further 1/2 -1 tablespoon of vital wheat gluten if necessary. If it is dry and crumbly add an extra teaspoon of liquid at a time.
3. Knead the dough for around 5-6 minutes. The longer you knead, the tougher and firmer the seitan. A five minute knead will give you a firm but slightly chewier texture.
4. Form into a fat, oblong sausage shape and wrap in greaseproof paper and then in foil and secure at the ends.
5. Place into a pot, cover with boiling water and simmer for 1 hour.
6. Remove the seitan from the pot and leave to cool. Do not open. When cold, place in the fridge and leave overnight.
7. The next day, remove the paper and foil and slice thinly into strips and place into a dish.
8. Whisk the marinade ingredients together into a jug and taste. Add more jerk seasoning if you would like a hotter marinade. Pour the marinade over the seitan strips and leave for at least 20 minutes.
9. You can now eat it as it is, or crisp in a hot pan in a little oil. Great in rolls, wraps, over rice with salad or added to a stir fry. Enjoy!