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Preparation

• Seitan
• Stir the vital wheat gluten and chickpea flour together in a medium bowl to combine.
• Add 1 cup of water and stir to form a soft dough. The dough will be sticky.
• Transfer the dough to a work surface and knead the dough for 5 minutes.
• Allow the dough to rest for 5 minutes.
• While the dough rests, stir the vegan chickenless seasoning salt in a large pot with the 6 cups of water to make a broth.
• Place the pot over high heat and bring the mixture to a boil. Lower the heat to a low simmer.
• Cut the dough into at least 4-6 large pieces.
• Add the dough to the broth.
• Allow the broth to simmer for 1 hour, uncovered, watching closely to ensure it stays at a low simmer (don’t allow it to rapidly boil).
• Remove the pot from heat and allow it to cool a bit.
• When the seitan is cool enough to handle, you can cut it into smaller pieces if you like. Use it in a recipe immediately, or store it in the broth. Refrigerate for up to 5 days, or freeze.
• Jerk Sauce
• Mix all the ingredients for the jerk sauce together to form the jerk sauce.
• Coat or toss each piece of seitan in the broth until evenly coated.
• Grill until golden brown on a grill of griddle pan for about 10 – 15 min each side.
• Serve warm or cold. Serve with cooked rice and chopped mango.