Seitan and Polenta Skillet with Fresh Greens
- Preparing Time: -
- Total Time: -
- Served Person: 4 to 6 Servings
- 1 1/2 tablespoons olive oil
- 1 tablespoon reduced-sodium soy sauce
- 4 scallions, sliced
- salt and freshly ground pepper to taste
Preparation 1. Cut the puckered ends off the polenta, then slice ½ 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 until lightly browned, about 5 minutes on each side. 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. 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. 322 Calories, 9 g Total Fat, 34 g protein, 29 g Carbohydrate, 5 g Fiber, 1170 mg Sodium Nutritional analysis provided by Vegan Express 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).
Preparation 1. Cut the puckered ends off the polenta, then slice ½ 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 until lightly browned, about 5 minutes on each side. 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. 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. 322 Calories, 9 g Total Fat, 34 g protein, 29 g Carbohydrate, 5 g Fiber, 1170 mg Sodium Nutritional analysis provided by Vegan Express 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).
