Dilip's Lime Jerk Seitan

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Dilip's Lime Jerk Seitan
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Marinating and jerking seitan (spicing up Jamaican-style) gives it a tangy and spicy kick.

Yields: Serves 4


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

Jerk Spices:

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.

Additional Tips

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.

Recipe by
Dilip Barman