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

  From bouillons. Low sodium

  1 cup or 240g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Parsley

  Raw

  1 tbsp or 4g

• Garlic powder

  Spices

  ½ tsp or 2g

• Seitan

  Strips - WestSoy

  8 oz or 227g

• Salt

  Table

  1 dash or 0.4g

Directions

1. In a medium saucepan, bring the vegetable broth to a simmer. Stir in the polenta and cook, stirring frequently, until the liquid is absorbed and the polenta reaches a pudding-like texture, about 20-25 minutes. Turn off the heat, cover, and stir in almond milk for extra creaminess. Season with salt and pepper, then set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the mushrooms and cook for 3-5 minutes until they release their liquid and begin to brown.
3. Cut the broccoli into florets and cook in boiling water until al dente, then drain.
4. Stir the flour into the skillet with the mushrooms. Add the vegetable broth, oregano, parsley, garlic powder, and a dash of salt and pepper. Simmer until thickened to a gravy consistency.
5. Add the sliced seitan to the skillet and cook for another 2 minutes until heated through.
6. Divide the seitan, broccoli, and polenta evenly among bowls and serve.