Lemon Seitan With Creamy Polenta [Vegan]

Contents

Savory Lemon Seitan with Rich Creamy Polenta: A Vegan Delight Lemon-herbed Seitan with Creamy Polenta Recipe:Can You Prepare Savory Vegan Delights: Lemon Seitan with Creamy Polenta Recipe?Nutritional Information

At Blossom and Blossom on Columbus, the reputation precedes them in terms of their delectable seitan entree offerings. Seitan, a hearty staple at Blossom, boasts a satisfying texture and a wealth of protein, making it an excellent substitute for meat in many classic recipes. A perfect recipe for a romantic evening at home:

Savory Lemon Seitan with Rich Creamy Polenta: A Vegan Delight

Lemon-herbed Seitan with Creamy Polenta Recipe:

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

Can You Prepare Savory Vegan Delights: Lemon Seitan with Creamy Polenta Recipe?

Preheat oven to 350F.
Cut apples and butternut squash into uniform pieces, approximately 1/2 inch to 1 inch in size.
Chop garlic and shallots finely. Set aside the trio of flavors: crisp apple, pungent garlic, and sweet shallots.
Roast the squash on a preheated baking sheet lined with a generous amount of oil, allowing it to tenderize for approximately five minutes.
Coat the seitan cutlets thoroughly with a uniform layer of flour.
Heats two tablespoons of olive oil in a sauté pan over high heat.
Sear the seitan and cook until it’s tender, setting it aside to await its next step in the culinary process.
Boil 2 cups of water in a small saucepan.
With a pinch of finesse, add the exquisitely minced garlic, a sprinkle of salt, and a few strategically placed grinds of pepper.
Upon reaching a boil, gently stir in the polenta, then reduce the heat to a simmer and let cook for three minutes, stirring frequently, as the liquid absorbs.
Heats two tablespoons of olive oil in a sauté pan over high heat.
Sauté the added shallots until they’re a rich, golden brown hue, caramelized to perfection.
Enhancing the dish with the harmonious union of roasted squash’s sweet depth, crisp apple’s freshness, bright lemon’s zesty bite, the subtle umami of sake, and the rich, comforting essence of vegetable stock. Simmer the mixture for about 4 minutes, or until it reaches your desired level of thickness.
Add salt and pepper to your liking.
Veggie-centric masterpiece: a hearty plate boasting a creamy polenta base, topped with a vibrant medley of roasted apples and squashes, and finishing with tender, savory seitan cutlets – all in generous, shareable portions of three per serving. Savor every last drop of that delectable sauce.