Dinner
Dinner
Polenta Veggie Bake with Seitan
Level
Easy
Prep
20 minutes
Cook
20 minutes
Servings
Makes 4 to 6 servings
FLUFFY, FRESH, FANTASTIC!
• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.
• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 1 package (8 ounces) SWEET EARTH Enlightened Foods Traditional Seitan Grounds or Barbecue Style Savory Grounds
- 1 medium red onion, diced
- 1 small eggplant, diced
- 1 large zucchini, sliced
- 1 large summer squash, sliced
- 1 medium red bell pepper, diced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup water
- 10 ounces baby spinach
- 1 1/2 cups prepared marinara sauce, preferably lower-sodium
- 1/2 cup chopped fresh basil
- 14 ounces prepared polenta, sliced lengthwise into 6 thin slices
- 1 1/2 cups shredded vegan mozzarella cheese, divided
MAKE IT
Step 1
Preheat oven to 450° F. Coat a 13 x 9-inch baking dish with olive oil or canola oil spray.
Step 2
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add seitan, onion, eggplant, zucchini, squash, bell pepper, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil.
Step 3
Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup vegan cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup vegan cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.
