Sunday, July 15, 2012

Jerk-Marinated Coconut Seitan

For the Marinated Seitan

1 cup coconut milk
5 garlic cloves, crushed
1 teaspoon minced dried onion
1 teaspoon thyme
1 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon cayanne
1/2 teaspoon black pepper
2 tablespoons shoyu (or soy sauce)
2 tablespoons chopped cilantro
Juice of half a lime
Pepper flakes to taste
4 seitan cutlets, sliced (or sub two packages of prepared seitan)
1 tablespoon canola oil

Whisk together all ingredients in a shallow, medium-sized baking pan. Squeeze out as much liquid as possible from seitan and add to pan. Allow to marinate for about 1 hour.

Heat oil in a medium sized skillet on medium-high heat. Meanwhile, prepare seitan for cooking by straining off the marinate (keep it around though!) and pressing the seitan to squeeze out excess marinate. Add seitan to the pan and saute until browned, remove from pan and keep warm.

For the Sauce

1/4 cup coconut milk
2 tablespoons flour
Reserved marinade

After finishing the seitan, keep the pan on medium-high heat and add the flour. Whisk the flour in the pan for about 30 seconds, and then add the coconut milk, scraping off any browned bits from the bottom of the pan. Whisk to combine the flour and coconut milk as well as possible, and then add in all the reserved marinade. Bring to a boil, reduce heat, and simmer until thickened. Remove from heat.

To Serve

Cooked rice
Steamed or sauteed dinosaur kale

To serve, place rice on plate, top with seitan and kale, and smother with sauce.


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