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 ½ 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
- ¼ cup sliced sun-dried tomatoes, optional
- Salt and freshly ground pepper to taste
Cut the polenta into ½ 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
- Find more of VegKitchen’s Vegan Dinner Recipes and more Seitan Main Dishes.
- Here are more easy seitan recipes.
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!
Catherine Hess says
Hi, Nava! The HSUS sends out a recipe per week for Meatless Monday, and I'm interested in using this recipe in early January. Could you please grant permission for us to use the photo you have on this page? Or should I ask Susan Voisin?
I will be happy to link back to this page, or to another reasonable link of your choice. Thank you!
Hi Catherine — Sure, that would be great. Susan did the photo for hire, for my book Vegan Express, so in essence the photo belongs to me. But thanks for asking! It wouldn't hurt to give her credit, however.
Catherine Hess says
Thank you so much, Nava! I will give Susan credit for the photo, and link to this page, unless you would prefer I link somewhere else. Thanks again.
Garry Out says
Greetings Nava. My wife also gets recipes from HSUS for meatless Mondays. We had never cooked with seitan before but were intrigued.
We just finished making this. We used bok choy and baby spinach. We also decided to add 8 oz of chopped mushrooms, added to the pan at the same time as the seitan. Delicious!
Thanks, Garry. Glad you enjoyed this, and I love the idea of adding mushrooms. I must try that myself next time!