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Seitan and Polenta Skillet with Fresh Greens

Submitted by on Wednesday, 7 April 2010No Comment

polenta2From Vegan Express by Nava Atlas

4 to 6 servings
When the days get longer, the craving for fresher, greener flavors awakens. There’s something enticing about the seitan and polenta synergy, and with the addition of greens, results in a great-looking, hearty dish that’s ready in less than 30 minutes. Serve with sauteéd potatoes or a simple cooked grain like quinoa, plus a simple green salad.

One 18-ounce tube polenta
1 1/2 tablespoon olive oil
1 tablespoon reduced-sodium soy sauce
1 pound seitan, cut into bite-sized pieces or strips (wheat gluten; for those intolerant, use tofu)
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 oil-cured sun-dried tomatoes, optional
Salt and freshly ground pepper to taste

1. Cut the puckered ends off the polenta, then slice 1/2 inch thick. Cut each slice into 4 little wedges.

2. 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.

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. Season with salt and pepper and serve at once.

From Vegan Express by Nava Atlas

Photo Credit: Susan Voisin, FatFree Vegan Kitchen

By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).


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