Polenta Paprikash

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The polenta is smothered with mixed vegetables in a deliciously creamy paprika sauce.

Ease: super quick Type: entree Prep Time: 15 minutes Total Time: 25 minutes Yield: 6 - 8 servings

Cook's notes

Seitan is wheat gluten and very high in protein. It has a meaty texture and very subtle wheat flavor. It can be found in any health food store.

Ingredients

5 large broccoli spears, about 1 1/2 bunches, sliced 1/2" thick and florets in 1" pieces
1 large onion, chopped
2 large potatoes, chopped into 1 1/2 " cubes
1/3 head of cabbage, chopped
4 celery ribs, sliced 1/2 " thick
6 garlic cloves, coarsely chopped
2 c water
1 bouillon cube
16 oz. seitan, drained and cut into 1" cubes (optional)

2 c polenta (a.k.a. cornmeal)
5 c water
1/4 t sea salt

3 T paprika
3/4 c sesame tahini
3 T tomato paste
1 c rice dream

Steps

• Place all of the vegetables, cabbage at the bottom, with 2 cups water, bouillon and optional seitan into a large pot or large sauté pan. Cover and simmer over medium heat until the vegetables are tender, about 15 - 20 minutes.
• Meanwhile, place polenta, 5 cups water and sea salt into a medium sized sauce pan and bring to a boil. Immediately reduce heat to simmer. Stir often and simmer until all of the water is absorbed and polenta is tender, about 8 minutes. Spread polenta evenly into a 9"x13" baking dish. Set aside. Polenta will become hard and molded to pan shape.
• While veggies are still cooking, in a bowl, mix paprika, tahini, tomato paste and rice dream together until well blended.
• Stir paprika sauce into vegetables. Spread the vegetable mixture over the polenta in the baking pan. Serve immediately.

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