^[1]There’s something enticing about the seitan/polenta synergy, and with the addition of greens, results in a great-looking, hearty dish. Recipe adapted from Vegan Express ^[2]. Photo by Susan Voisin, FatFree Vegan Kitchen. ^[3]

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
• 5 to 6 ounces fresh baby spinach
• 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.

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.

• Find more of VegKitchen’s Vegan Dinner Recipes ^[4] and more Seitan Main Dishes. ^[5]
• Here are more easy seitan recipes. ^[6]