Jamaican Jerk Seitan with Coconut Jasmine Rice

What you'll need:

  • 1 1/4 C. Jasmine rice
  • 1 can coconut milk
  • 1 package seitan
  • 1 granny smith apple
  • 1 jalapeno
  • 2 green onions
  • 2 limes
  • 1/4 C. mint
  • 2 garlic cloves
  • Olive Oil
  • Salt & pepper
  • 1 C. Water

Directions:

  1. Combine the rice, coconut milk, 1/2 t. of salt and water into a pot and bring to a boil. Cover and simmer for 25 minutes.
  2. Wash and dry the produce. Thinly slice the green onions, remove mint leaves from stems and chop, Cut limes in half and juice, Mince garlic, core and dice apple, drain the seitan strips, cut jalapeno in half remove seeds and mince
  3. Salt and pepper the seitan and add any other spices you would like
  4. Heat 1 T. olive oil in a pan. Add the garlic for 1 minute. Add the spiced seitan and saute until crispy (about 5 minutes)
  5. In a medium bowl, make the salsa - combine the apple, mint leaves, lime juice, green onions, 1/2 t. salt, and as much jalapeno as desired.
  6. To serve, add rice to the bottom of the bowl, top with seitan and then add the salsa

Thanks purple carrot for this awesome recipe! I've made it time and time again!

  • Serves: 4
  • Calories: 572
  • Carbs: 61g
  • Fat: 29g
  • Protein: 21g