Roasted Seitan and Okra Skewers with Caribbean Jerk Rub

Preheat your oven to 400 deg F (200 deg C).

Cut the seitan into uniform 1-inch cubes and trim the stems from the okra.

In a medium bowl, toss the seitan and okra with the olive oil and a generous tablespoon of jerk seasoning until evenly coated.

Thread the seitan and okra alternately onto wooden skewers.

Arrange the skewers on a parchment-lined baking sheet and roast for 15-18 minutes, turning halfway through, until the seitan develops a deep, caramelized crust and the okra is tender and slightly charred.

While they roast, warm the basmati rice.

Once out of the oven, brush the skewers lightly with the Scotch bonnet ketchup for a bright, spicy glaze.

Serve immediately with the warm rice on the side for a satisfying snack.