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Caribbean Proteinut

Proteinut is a versatile grain, nut, and soy loaf produced by Cedar Lake Foods. Cedar Lake Foods also makes Nuti-Loaf and NuteeSupreme, either of which would work as a substitute for Proteinut in this recipe.Caribbean Proteinut

Serves 4.


  • 10 oz Proteinut (1/2 can)
  • 1 chayote
  • 1 c red bell peppers
  • 2 Tbsp butter
  • 1 c canned unsweetened pineapple chunks with liquid
  • 1 tsp Jamaican jerk seasoning
  • 1/4 tsp kosher salt
  • 1/4 c cilantro, minced
  • 1/2 c half ‘n half
  • 1 Tbsp honey


  1. Cut the Proteinut into quarter-inch slices; then cut each slice into 6 wedges.
  2. Peel the chayote, cut in quarters, remove the seed and slice in thin wedges.
  3. Remove the end, membranes and seeds from the peppers and cut in bite-sized pieces.
  4. In a large skillet over high heat, melt the butter and add the Proteinut, chayote, and peppers.
  5. Coat thoroughly in the butter and allow to brown slightly turning 2-3 times.
  6. Add the pineapple with liquid, jerk seasoning, and salt.
  7. Stir well, cover, lower heat and simmer 5 minutes.
  8. Stir again, cover, and continue simmering another 4 minutes.
  9. In a small bowl, mix the cilantro, half ‘n half and honey. Mix it into the skillet mixture.
  10. Serve over steamed rice with additional cilantro leaves if desired.

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