There’s something enticing about the seitan/polenta synergy, and with the addition of greens, results in a great-looking, hearty dish. Seitan is a traditional Asian food, made from wheat gluten and used as a meat substitute. It can be found in health food stores and Asian markets.
Yield: 4 to 6 servings
- One 18-ounce tube polenta
- 1 Tbsp olive oil
- 1 Tbsp reduced-sodium soy sauce
- 1 pound seitan, cut into bite-sized pieces or strips (see Note)
- 4 large or 6 medium stalks bok choy, with leaves, sliced crosswise
- 5 to 6 ounces fresh baby spinach
- 4 scallions, green and white parts, sliced
- 1 Tbsp balsamic vinegar, or more to taste
- ¼ cup sliced oil-cured sun-dried tomatoes
- Optional salt and freshly ground pepper to taste
NOTE: If you cannot find seitan at the store, you can make your own. See Nava’s recipe for Homemade Seitan.
||Cut the puckered ends off the polenta, then slice 1/2 inch thick. Cut each slice into 4 little wedges.
||Heat a large nonstick skillet. Add a drop of the oil and spread it around with a paper towel to create a very light coat, or use cooking oil spray. Add the polenta wedges; cook in a single layer over medium heat, about 5 minutes on each side.
||Remove the polenta to a plate. Heat the oil and soy sauce slowly in the same skillet. Before they get too hot, add the seitan and stir well. Raise the heat to medium-high and sauté, stirring frequently, for 5 minutes. Stir in the bok choy, spinach, and scallions, then cover and cook until just wilted, 1 to 2 minutes.
||Sprinkle in vinegar to taste. Gently fold in the polenta wedges and dried tomatoes.
||Season with salt and pepper and serve at once.
This recipe is from Nava’s Vegan Express.