Vegan Seitan and Mushrooms with Polenta

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Yellow Polenta

  365 Everyday Value

  6 oz or 170g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Almond milk

  Plain

  ½ cup or 120g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mushrooms

  Portabella, raw

  1 cup diced or 86g

• Broccoli

  Raw

  1 bunch or 608g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Vegetable Broth

  Organic - 365 Everyday Value

  1 cup or 240g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Garlic powder

  Spices

  ½ tsp or 2g

• Seitan

  Strips - WestSoy

  8 oz or 227g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Heat broth/water to a simmer in a medium saucepan. Stir in the polenta. Cook, stirring frequently until liquid is absorbed and polenta forms a pudding texture, about 20-25 minutes. Turn off the heat and cover. For extra creaminess or a thinner polenta, stir in 1/4-1/2 cup of plain almond milk. Season with salt and black pepper and set aside.
2. Heat the olive oil in a large skillet. Add the mushrooms and cook for 3-5 minutes or until mushrooms have released some of their liquid and begin to brown slightly.
3. Cut broccoli into florets and add to a pot of boiling water. Cook until al dente.
4. Stir in the flour. Add the vegetable broth and continue to stir. Add the oregano, dried parsley, garlic powder, and a dash each of salt and black pepper. Bring to a simmer and continue to cook until thickened to gravy consistency.
5. Stir in the sliced seitan and cook another 2 minutes or until seitan is heated through.
6. Divide seitan, broccoli, and polenta evenly among 2-3 bowls and serve.