Polenta Veggie Bake w/ Seitan
- Yield: Serves 4 - 6
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Total: 40 Minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pkg. Sweet Earth Traditional Seitan Grounds (or Barbecue Savory Grounds)
- 1 medium red onion, diced
- 1 small eggplant, diced
- 1 large sliced 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 (we like @FollowYourHeart brand)
Directions
- Preheat oven to 450 degree F. Coat a 9-by-13-inch baking dish with olive oil or canola oil spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add Seitan (or Savory Grounds), eggplant, zucchini, squash, and 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.
- 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.
