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.
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.
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.
Per serving (made with bok choy): 207 calories; 4.4g fat; 22.7g carbs; 3.1g fiber; 17.3g protein; 628.3mg sodium