Yummy Vegan Skillet Dinner

Seitan and Polenta Skillet with fresh Greens

One 18 ounce tube polenta

1 Tbsp olive oil

1 Tbsp reduced sodium soy sauce

1 pound seitan, cut into bite-size pieces or strips

4 large or 6 medium stalks of bok choy, with leaves sliced crosswise

5 to 6 ounces fresh baby spinach

4 scallions, green and white parts, sliced

1 Tbsp balsamic vinegar, or more to taste

1/4 cup sliced oil-cured sun-dried tomatoes

Optional salt and freshly ground pepper to taste

Cut the puckered ends off the polenta, then slice 1/2 inch thick. Cut each slice into 4 wedges.

Heat a large non-stick skillet. Add a drop of the oil and spread it around with a paper to create a very light coat, or use cooking oil spray. Add the polenta wedges; cook in a single layer over medium heat, about 5 minutes on each side.

Remove the polenta to a plate. Heat the oil and soy sauce slowly in the same skillet. Before they get too hot, add the seitan and stir well. Raise the heat to medium-high and saute stirring frequently, for 5 minutes. Stir in the bok choy, spinach,and scallions, then continue to cook until just wilted, 1 to 2 minutes.

Sprinkle in the vinegar to taste. Gently fold in the polenta wedges and dried tomatoes.

Season with salt and pepper and serve at once. (4-6 servings; this recipe is from Vegan Express.)

This is so tasty, it is even good cold!