Seitan and Polenta Skillet with Fresh Greens

Name: Seitan and Polenta Skillet with Fresh Greens
Yield: 4 to 6 servings
Ingredients: One 18-ounce tube polenta; 1 1/2 tablespoons olive oil; Cooking oil spray, optional; 1 tablespoon reduced-sodium soy sauce; 1 pound seitan, cut into bite-size pieces or strips; 4 large or 6 medium stalks bok choy, with leaves, sliced crosswise; 5 to 6 ounces baby spinach; 4 scallions, sliced; 1 tablespoon balsamic vinegar, or more to taste; 1/4 cup oil-packed sliced sun-dried tomatoes, optional; Salt and freshly ground pepper to taste

January 24, 2012

Caravan of Dreams is one of the restaurants where my family likes to eat when we’re in New York City. It’s a funky, comfortable place in the East Village, with food that’s hearty and innovative (and all vegan). Once, my younger son ordered the Green Garden Platter, described as “seasonal mixed greens sautéed with grilled marinated seitan, garlic, and olive oil, topped with grilled carrot polenta in mushroom gravy.” I was intrigued by the combination of seitan and polenta, so when I got home, I made my own version, which bears little resemblance to the restaurant’s. There’s something enticing about the seitan/polenta synergy, and with the addition of greens, the result is a great-looking, hearty dish.

Recipe information

Yield
4 to 6 servings

Ingredients

One 18-ounce tube polenta

1 1/2 tablespoons olive oil

Cooking oil spray, optional

1 tablespoon reduced-sodium soy sauce

1 pound seitan, cut into bite-size pieces or strips

4 large or 6 medium stalks bok choy, with leaves, sliced crosswise

5 to 6 ounces baby spinach

4 scallions, sliced

1 tablespoon balsamic vinegar, or more to taste

1/4 cup oil-packed sliced sun-dried tomatoes, optional

Salt and freshly ground pepper to taste

Preparation

Step 1
Cut the puckered ends off the polenta, then slice 1/2 inch thick. Cut each slice into 4 little wedges.
Step 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 until lightly browned, about 5 minutes on each side.
Step 3
Transfer 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.
Step 4
Sprinkle in vinegar to taste. Gently fold in the polenta wedges and sun-dried tomatoes, if using. Season with salt and pepper and serve at once.
Menu Suggestions
Step 5
My preferred accompaniment to this family favorite is Fingerling Fries (page 194). If you can’t come by fingerling potatoes, Sautéed Paprika Potatoes (page 207) works well, too. Microwaved sweet potatoes make an even easier (and more nourishing) accompaniment. Complete the meal with a simple green salad or a platter of raw veggies.
nutrition information
Step 6
Calories: 332
Step 7
Total Fat: 9g
Step 8
Protein: 34g
Step 9
Carbohydrates: 29g
Step 10
Fiber: 5g
Step 11
Sodium: 1170mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

TagsPolenta Rice & Grains Bok Choy Leafy Greens Vegetable Spinach Main Dinner Dairy Free Vegan Vegetarian Quick Easy Weeknight Meals Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Menu Suggestions

Step 5

nutrition information

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes