Vegan Jerk Chicken Thighs
Spice up your plant-based menu with these flavorful Vegan Jerk Chicken Thighs! This recipe is a Caribbean-inspired twist on classic jerk chicken, using seitan as a hearty and protein-packed substitute. Marinated in a bold blend of allspice, thyme, cinnamon, nutmeg, and fiery Scotch bonnet pepper (optional), these "chicken" thighs are oven-baked to perfection, delivering a smoky, spicy, and slightly sweet taste sensation. With just 20 minutes of prep and simple ingredients like lime juice, soy sauce, and maple syrup, this dish is quick to prepare and perfect for impressing your dinner guests. Pair it with traditional sides like rice and peas or steamed vegetables for a complete vegan feast that’s packed with bold, tropical flavors. Whether you're a seasoned vegan or simply looking to explore new dishes, this recipe is a must-try for anyone craving irresistible, plant-based comfort food.
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Recipe Information
Ingredients
- 500 grams Seitan (store-bought or homemade)
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Allspice
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 1 teaspoon Dried thyme
- 3 cloves Garlic cloves, minced
- 1 Scotch bonnet pepper, chopped (optional for heat)
- 2 Green onions, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine olive oil, lime juice, soy sauce, maple syrup, allspice, cinnamon, nutmeg, ginger, thyme, minced garlic, chopped Scotch bonnet pepper, green onions, salt, and black pepper. Mix well to create the jerk marinade.
Add the seitan pieces to the marinade, ensuring each piece is well coated. Cover the bowl and marinate in the refrigerator for at least 2 hours, or overnight for best results.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Spread the marinated seitan pieces on the prepared baking sheet in a single layer.
Bake in the preheated oven for 20 minutes, then turn the pieces over and bake for an additional 10 minutes, until the seitan is cooked through and slightly crispy on the edges.
Serve the vegan jerk chicken thighs hot with your choice of sides, such as rice and peas or steamed vegetables.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3843 mg | 167% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 20.6 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1508 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
