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Lemon Seitan With Creamy Polenta
[Vegan]

PE By: Pamela Elizabeth

Author Bio

In 2005 Pamela Elizabeth opened Blossom Restaurant in a townhouse in NYC, hoping to show patrons that... Read More

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Lemon Seitan With Creamy Polenta [Vegan]

2793

Dairy Free

Vegan

One of the main things Blossom and Blossom on Columbus are known for are seitan entrees. Hearty, full of protein, with a delicious texture, seitan is a Blossom staple, and a great replacement for meat in many traditional dishes. This one is great for a fancy home-cooked dinner for two.

Ingredients You Need for Lemon Seitan With Creamy Polenta [Vegan]

6 palm-sized seitan cutlets
1 cup dry polenta
2 cups water
1 cup all-purpose flour
1 medium size shallot
1/2 medium apple
1/2 medium butternut squash
1 clove garlic
1 tbs lemon juice
1/2 cup sake
1 tbs vegan butter
2 tbs olive oil
1/2 cup vegetable stock
1 tsp salt
1 tsp pepper

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How to Prepare Lemon Seitan With Creamy Polenta [Vegan]

Preheat oven to 350F.
Chop apple and butternut squash into 1/2” to 1” pieces.
Chop garlic and shallots finely. Set apple, garlic, and shallots aside.
Roast squash on well-oiled baking sheet until soft, about 5 minutes.
Dredge seitan cutlets in flour, taking care to cover fully.
Heat 2 tbs olive oil in a sauté pan on high heat.
Add seitan and sauté until tender, then set aside.
In a small saucepan, bring 2 cups of water to a boil.
Add the finely chopped garlic, salt, and pepper.
Once boiling, add polenta, reducing heat and simmering for 3 minutes, stirring frequently until water is absorbed.
Heat 2 tbs of olive oil in a sauté pan on high heat.
Add shallots, and sauté until golden brown.
Add roasted squash, apple, lemon, sake, and vegetable stock. Stir for approximately four minutes, or until sauce thickens.
Add salt and pepper to taste.
Plate with a layer of polenta on the bottom, roasted apple and squash next, and top with three seitan cutlets for each serving. Pour on the excess sauce, and enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Teri says:

March 19, 2015 at 4:28 pm

I was hoping to get your seitan recipe. Do you make your own or buy it? I make my own, have 2 recipes – but would like to try more.

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