Here’s an easy recipe for vegan Jamaican jerk seitan that you can switch up using beefy-style plant protein, tofu, and others. This skillet dish is light and lovely, like an ocean breeze, even if not totally authentic. It’s a feast for the eyes and a treat for the palate, with its sweet and savory notes.
Serve it straight from the skillet and let everyone make their own plates, or construct individual bowl servings as shown in the accompanying photos. Either way, this lovely vegan jerk dish is delicious served with coconut rice and garnished with mango, avocado, and cilantro.