Jamaican seitan jerk with chili and ginger


  • 1 Veggie Protein Bloc
  • 1 large onion
  • 70 g of fresh ginger
  • 4 chili pods
  • 10 cloves of garlic
  • 4tbsp olive oil (Amanprana Verde Salud)
  • 3 colored peppers
  • 1 lime, the juice
  • 1tbsp thyme
  • 1/2tsp nutmeg
  • 1tsp cinnamon
  • tsp allspice
  • 1/2tsp clove
  • 4tbsp lime juice

Preparation of jamaican seitan jerk with chili and ginger

  1. Peel the onion and cut it into pieces.
  2. Peel and grate the ginger and peel the garlic and cut into small pieces.
  3. Add the remaining herbs to make a marinade and mix half of it with the onions, the garlic, the ginger and the lime juice.
  4. Cut the seitan in two equally large disks and brush them with the remaining marinade.
  5. Allow both to marinate in the fridge for at least two hours, preferably the entire night.
  6. Heat the olive oil in a pan and roast the marinated seitan well.
  7. Put on a baking tray and add the chili pods whole and the peppers in slices.
  8. Let it bake in the oven for about 10 to 15 minutes at 180°C.
  9. Serve when hot.
  10. Serve with some rice or Turkish bread. Enjoy !

Tip of Stefano:

Jamaican jerky recipe. What is Jamaican jerk spice?

Unknown but certainly not unloved: Jamaican jerk spice. A delicious spice mix from the Caribbean;  Jamaica to be exact. It is a really essential mix of herbs in your Jamaican kitchen.  Meat and vegetables are covered with it before ending up in the oven or on the barbecue. A tasty and slightly spicy mix. Not just to make the meat more tasty, but also to extend the shelf life, not a luxury in this climate.

The recipe for a Jamaican jerk spice

There are several recipes for a Jamaican jerk spice, in addition, there are three ways to do it. You can do it dry, pasta-style or marinade. In the following recipe, we use the spice mix as a marinade. Seitan is perfect here because it is ideal for absorbing marinades. The thyme, chili pepper and allspice are indispensable.

Stefano Vicinoadio kok en fan van Bertyn

Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Bertyn we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos.

Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.Stefano changed tack and started to eat and live a healthy vegan lifestyle His life took a wholly different course when he became very ill. At the age of 33 he was going with all guns blazing, but he didn't spare a thought for his own health - he smoked, drank a lot, worked up to 16 hours a day and drank around two litres of coffee daily. Then he developed two serious hernias, as well as being very overweight. He realised that he could not continue this way and decided on a complete turnaround. He quit drinking and smoking and slowly changed his diet, until he finally went almost completely vegan.Vegan, a step further than vegetarian Stefano's recipes are all vegan. A vegan eats no animal products whatsoever, taking it a step beyond vegetarianism. Vegans don't eat eggs, dairy products or honey. These recipes by Stefano will prove to you that there's still a great deal left to work with. See the recipes and try them out for yourself!

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What fans say about Bertyn

Pasquale Tarantino

Fitness consultant

“When you cook seitan the taste depends on the spices you use, because seitan does not have much of a taste of its own. Thanks to its firm structure, seitan can be fried, roasted or barbecued, or simply on a pizza. You can find seitan in the cold section of your natural food and health food shops.”


The possibilities with the Instant Protein Vegan Mix - 3x 90 grams of Bertyn Seitanburger are (almost) endless! Watch all the videos of our recipes with this protein mix and get inspired to make vegetarian (or vegan) high-protein dishes for you and the whole family!

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