For the Marinade:
8 oz seitan
Juice from 1 lime
3-4 cloves garlic, pressed
10 leaves fresh oregano or 1/8 tsp dried oregano
1/4 - 1/2 tsp chili powder
1/4 tsp granulated garlic
1/8 tsp salt
1/8 tsp oregano
1/8 tsp allspice
1/8 tsp nutmeg
1 bunch kale, stems diced small, leaves torn into small pieces
1 white onion, diced
1 bell pepper, red or orange, diced
olive oil for the pan
Cube the seitan and put it in a bowl. Juice the lime and add it to the bowl. Tear the oregano leaves and let it marinade for 2-3 hours or overnight.
Mix the spices for the jerk and set aside.
Heat an iron or non-stick skillet over medium high heat and add 1-2 teaspoons of olive oil. Drain the marinade from the seitan. Saute the seitan in a single layer for 4-5 minutes, or until light brown on all sides. Add the kale stalks and cook for about one minute. Add the onion and saute until it caramelizes. Add the bell pepper and the kale leaves. Cook for 1-2 minutes. Add the jerk seasoning, mix well, and it's ready to serve.
There are two methods for making this dish:
1. Saute the vegetables separately from the seitan. Add the jerk seasoning to the seitan and then mix the seitan and vegetables together before serving.
2. Saute all of the ingredients altogether in one pan, as shown in this video.
This dish can also be made with Brussels sprouts, spinach, leeks and shallots.