Dilip's Lime Jerk Seitan

Prepare the marinade the night before if possible.

Juice 1-2 limes into a bowl.

Press 2-3 cloves of garlic using a garlic press and add to the bowl.

Strip 10-12 leaves of fresh oregano from the stem and add to the bowl, or use 1/8 teaspoon dried oregano if fresh is not available.

Add 1/4 teaspoon granulated garlic, 1/2 teaspoon red chili powder, 1/8 teaspoon salt, 1/8 teaspoon dried oregano, 1/8 teaspoon allspice, and 1/8 teaspoon nutmeg to the marinade and mix well.

Heat a cast iron skillet over medium-high heat and add a little extra virgin olive oil until warm.

Drain the marinade from the seitan and lay the seitan in a single layer in the pan, cooking for 4-5 minutes until it starts to turn light brown, stirring occasionally.

Add 2-3 stalks of kale, cut into half-inch pieces, to the pan and stir.

After a minute, add 1/2 diced onion (about 3/8 inch dice) and cook until the onion begins to turn clear, but not caramelized.

Add 1 bell pepper, cut into small strips (about 3/8 inch by 3/4 inch), and cook for about 3 minutes until softened and the onion begins to caramelize.

Tear the kale leaves into roughly 1-inch squares and add them to the pan, stirring until the kale cooks down (about 1-2 minutes).

Mix in the jerk seasoning and cook for another minute.

In the last minute of sautéing, zest a lime (about 1/8 teaspoon) and sprinkle it into the pan.

Equipment Needed

Spice Level:

Dietary

Allergens