I’ve always wanted a luscious, reliable (and, of course, easy) jerk seitan recipe, like the one served by my family’s favorite Hudson Valley restaurant, Luna 61 in Tivoli, New York. But all the recipes I’ve found rely on lengthy lists of spices, Scotch bonnet peppers, and substantial time for marinating the seitan. After a couple of attempts to follow authentic recipes, with so-so results, I decided to throw authenticity to the wind and go for the flavors that I craved. This recipe may not be the genuine article, but its bold flavors never disappoint.
Cooks' Note
Molasses adds a more assertive flavor to the sauce. I prefer molasses to maple syrup here, but it definitely makes a statement.
