Jerk-Spiced Seitan

Name: Jerk-Spiced Seitan
Yield: 4 servings
Ingredients: 1 tablespoon cornstarch; 1/2 cup tropical fruit juice (mango, papaya, or pineapple); 2 tablespoons molasses or maple syrup (see Note); 2 to 3 tablespoons reduced-sodium soy sauce, to taste; 1 to 2 tablespoons lime juice, to taste; 1 teaspoon Jamaican jerk seasoning mix, 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 pepper, cut into long, narrow strips; 1 pound seitan, cut into bite-size strips

January 24, 2012

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 lists 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.

Cooks' Note

Molasses adds a more assertive flavor to the sauce. I prefer molasses to maple syrup here, but it definitely makes a statement.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.