Seitan and Polenta Skillet with Fresh Greens

By · On Mar 06, 2013

seitan and polenta with greensThere’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.

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.

seitan and polenta skillet from vegan express

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Comments

  1. Carolyn says:

    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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