Vegan Jamaican Curried "Goat" Stew with Upton's Naturals Seitan
Recipe type: Stew
Cuisine: Jamaican
  • For the “goat”
  • 1 package Upton’s Naturals Seitan, Original
  • ¼ cup tamari
  • 1 Tbs. Jamaican curry powder
  • 4 garlic cloves, mined
  • 1 tsp. black pepper
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • ¼ tsp. allspice
  • A pinch of red pepper flakes
  • Water
  • Vegetable oil, for frying
  • For the stew
  • 2 Tbs. vegetable oil
  • 1 large onion, diced
  • 2 bell peppers, chopped
  • 3 large potatoes, cut into chunks
  • 6 cloves garlic, minced
  • 1 chile pepper, seeded and minced
  • 3 Tbs. Jamaican curry powder
  • 2 tsp. dried thyme
  • ½ tsp. black pepper
  • Kosher salt to taste
  • 1-15 oz. can diced tomatoes
  • Vegetable broth or water
  • Fresh parsley, chopped for garnish
  1. Cut the seitan into bite-sized chunks. In a bowl or storage container, combine the tamari, curry powder, garlic, cloves, black pepper, cumin, oregano, thyme, allspice and red pepper flakes. Add just enough water so the marinade will cover the seitan. Let the seitan marinate for at least half an hour or up to overnight.
  2. Remove the seitan from the marinade and pat it dry. Heat some oil in a deep saute pan or Dutch oven over medium-high heat. Add the seitan to the oil in batches and cook until browned on all sides. Transfer to a paper towel-lined plate and set aside. Continue until all the seitan is browned.
  3. Add more oil to the pan and let it get hot. Saute the onion and bell peppers for 5 minutes until they start to soften. Add the potatoes to the pan and let cook for 3-4 minutes until they brown a bit. Mix in the garlic and chile pepper and toss to coat with the veggies. Mix in the curry powder, thyme, black pepper, and salt. Toss to coat all the veggies with the spices.
  4. Add the diced tomatoes to the pan and toss to coat. Return the seitan to the pan and add enough water or broth to cover the potatoes. Bring the liquid to a boil, and then reduce the heat to low. Simmer the stew, covered, for about 15 minutes or until the potatoes are fork-tender. Uncover the pot and let the sauce thicken for about 5 minutes. Taste for any seasoning adjustments. Garnish with parsley and serve in bowls over rice.
Recipe by The "V" Word at