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.

INGREDIENTS

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2 tablespoons extra virgin olive oil
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1 package (8 ounces) SWEET EARTH Enlightened Foods Traditional Seitan Grounds or Barbecue Style Savory Grounds
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1 medium red onion, diced
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1 small eggplant, diced
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1 large zucchini, sliced
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1 large summer squash, sliced
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1 medium red bell pepper, diced
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1/2 teaspoon salt
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1/2 teaspoon freshly ground pepper
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1/2 cup water
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10 ounces baby spinach
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1 1/2 cups prepared marinara sauce, preferably lower-sodium
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1/2 cup chopped fresh basil
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14 ounces prepared polenta, sliced lengthwise into 6 thin slices
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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.

CHANNEL YOUR INNER CHEF