Well, here is my second attempt at recipe creating =), though I did use 500 Vegan Recipes’ seitan chorizo recipe (delicious!) for part of it. I’m not meaning to exaggerate this feat, but a couple months ago, when Nathan suggested that I try making my own creations, I was mortified. ‘There is no way I’m ready for that… eventually maybe… but I like following directions!’ – or a response similar to that. But I now find that there is something freeing about creating a recipe all your own. Anyways, enough about that, onto the recipe…

This sauteed dish has several main components:

Polenta:

  • 1/2 cup cornmeal
  • 2 cups of water
  • 2 TB nutritional yeast
  • 1 tsp chili powder
  • 1/2 tsp of salt
  • pinch of black pepper

1. Bring 1/2 cup of cornmeal, 2 TB of nutritional yeast, 1 tsp chili powder, 1/2 tsp of salt, and a pinch of black pepper to boil in 2 cups of water.

2. Stir often to prevent sticking until the cornmeal has absorbed all the water. Pour into a bread loaf pan and stick in the freezer until solid (not frozen)

3. Once the polenta is ready cut it into 1 inch squares and fry until crispy.

Roasted Peppers: (while polenta is in the freezer)

1. Roast two to three peppers in the oven until blackened. Remove and let cool.

Seitan Chorizo: (while polenta is in the freezer)

1. Follow this seitan recipe. Mix the seitan and fry it in a nonstick pan with a little bit of olive oil until firm.

Saute:

  • 1 onion
  • 1 small zucchini
  • roasted peppers from above
  • 1 15 ounce can of navy beans drained and rinsed
  • polenta from above: cut into 1 inch squares and fried
  • fried seitan chorizo from above
  • One large handful of kale

1. Chop 1 onion, a small zucchini, and the roasted peppers.

2. Add some olive oil to a large saute pan and cook the onions for 5-10 minutes until nice and soft.

3. Add the zucchini and cook until it starts to soften. Then turn up the heat higher and saute until onions and zucchini start to brown slightly.

4. Turn down the heat and add the roasted peppers and beans.

5. Once the beans are hot add the chorizo and the polenta squares until hot, and then let the kale steam on top (cover with lid) until it wilts slightly.

Well I hope you enjoy! It’s a little more work then my other recipe but it is super yummy and definitely worth the time! Hope everyone has a great weekend! Don’t forget to like us here on facebook =).

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