Seitan and Polenta Skillet with Fresh Greens

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.

1. Cut the puckered ends off the polenta, then slice 1/2 inch thick. Cut each slice into 4 little wedges.
2. 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.
3. 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.
4. Sprinkle in vinegar to taste. Gently fold in the polenta wedges and dried tomatoes.
5. Season with salt and pepper and serve at once.

This recipe is from Nava’s Vegan Express.


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