This sandwich is great hot or cold, in summer or winter and whether you’re looking to eat light or if you have the appetite of a linebacker. For a less exotic (but still pretty delicious) recipe, you can omit the fruit altogether and substitute a couple slices of jack cheese and use blue cheese dressing instead of lime-poppy seed dressing.
Prep time: 1 cocktail
4 TBSP olive or vegetable oil
1/2 medium onion, sliced into thin rings or half rings
1 bell pepper, sliced into thin strips (color doesn’t matter)
1 8-ounce package seitan, unflavored (broken up into bite-size chunks, if necessary)
5 cloves garlic, minced
1/3 cup jerk paste (or to taste) (click here for recipe)
1 TBSP soy sauce
1 tsp cayenne (or more to taste)
¼ cup plain, full-fat yogurt
Hoagie or Kaiser bread
1 mango, peeled and cut into silver-dollar-sized hunks or strips (or chunks of pineapple)
Lime-poppy seed dressing (click here for recipe)
Add oil to pan on medium high heat. When it warms up, add onion and bell pepper. Sauté until onion becomes translucent and pepper softens, about 7 minutes. Add seitan and garlic and sauté another 3 minutes. Add jerk, soy sauce, and cayenne. Sauté another couple minutes. Stir in yogurt and simmer another minute.
Salt seitan/veggie mixture to taste. If you’re having the sandwich hot, lightly toast the bun or bread. Make sandwiches with a heap of the veggie/seitan mixture, a few pieces of mango, and a healthy drizzle of lime poppy seed sauce.