Seitan and Polenta Skillet with Fresh Greens

seitan and polenta skillet from vegan express

There’s something enticing about the seitan/polenta synergy, and with the addition of greens, results in a great-looking, hearty dish. Serve with a simple potato dish and salad or slaw. Recipe adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen.

Serves: 4 to 6

  • One 18-ounce tube polenta
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1 pound seitan, cut into bite-sized pieces or strips
  • 4 large or 6 medium stalks bok choy (with leaves), sliced crosswise,
    or 6 to 8 collard or kale leaves, stemmed and cut into ribbons
  • 5 to 6 ounces fresh baby spinach or baby arugula
  • 4 scallions, green and white parts, sliced
  • 1 tablespoon balsamic vinegar, or more to taste
  • 1/4 cup sliced sun-dried tomatoes, optional
  • Salt and freshly ground pepper to taste

Cut the polenta into 1/2 inch thick slices. Cut each slice into 4 little wedges.

Heat a wide 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.

Seitan with PolentaRemove 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.


One comment on “Seitan and Polenta Skillet with Fresh Greens

  1. Carolyn

    I made this for dinner tonight subbing green beans for the bok choy and added walnuts. I used home made seitan and polenta with Italian seasoning. This was very tasty!

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