Jamaican Jerk Spiced Seitan with Coconut Jasmine Rice

Jamaican Jerk Spiced Seitan

with Coconut Jasmine Rice

GET RECIPES DELIVERED
dinner

Robin Robertson's incredible recipe will you have dreaming of the tropics. We combined creamy coconut jasmine rice with this Caribbean-inspired seitan and topped it all off with a green apple, mint, and jalapeño salsa. You're going to love the way that the flavors of this meal come together!

Comfort Foods Party Foods High-Protein Fruit Seitan Dinner
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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
572
FAT
29g
CARBOHYDRATES
61g
PROTEIN
21g

MAIN INGREDIENTS

  1. 1 package seitan strips
  2. 1 Tbs Jamaican Jerk Spice Blend
  3. 1 Granny Smith apple
  4. 1 jalapeño
  5. 2 green onions
  6. 2 limes
  7. 1 teaspoon salt, divided*
  8. 1/4 cup mint
  9. 1 can coconut milk
  10. 1 1/4 cup jasmine rice
  11. 1 cup water*
  12. *not included
  13. 2 garlic cloves, peeled
  14. 1 tablespoon olive oil*

TOOLS

  • Medium bowl
  • Small bowl
  • Medium sauté pan
  • Large pot
  • Shallow bowl

INSTRUCTIONS

1
Pour the rice, coconut milk, 1/2 teaspoon salt and 1 cup water into a large pot. Bring to a boil, then reduce heat to low. Cover, and let simmer until rice is finished cooking, about 25 minutes. Remove from heat, fluff with a fork and set aside.
2
While the rice is cooking, wash and dry the produce. Thinly slice the green onions, discarding the bulbs. Remove mint leaves from stems, discard the stems and mince the leaves. Cut the limes in half and juice into a small bowl, set aside. Mince the garlic. Core and dice the apple, discarding the core. Drain the seitan strips. Cut off the jalapeño stem and discard. Slice the jalapeño in half, discard seeds, and mince. Wash your hands and work surface.
3
In a shallow bowl, combine the Jamaican Jerk Spice seasoning and the seitan. Mix well to cover the seitan and set aside.
4
Heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add the minced garlic and sauté for 1 minute. Add the spiced seitan, stirring occasionally, and sauté until it becomes a bit crispy, about 5-7 minutes.
5
In a medium bowl, make the salsa. Combine the diced apple, minced mint leaves, lime juice, sliced green onions, 1/2 teaspoon salt and as much jalapeño as you desire – don't use the whole jalapeño if you don't like very spicy food.
6
To serve, divide the rice among four bowls. Top with Jamaican jerk spiced seitan and a spoonful of salsa. Enjoy!