Crispy Polenta-Crusted Seitan Piccata with Charred Zucchini & Garlicky White Bean Ragù

Ingredients

• 150 g seitan cutlet, about 1 large cutlet, pounded thin
• 1/3 cup polenta (cornmeal), finely ground
• 2 tbsp nutritional yeast, for umami
• 4 cloves garlic cloves, minced
• 3/4 cup canned white beans, drained and rinsed
• 1/2 cup crushed tomatoes, canned
• 1/4 cup vegetable broth, low sodium
• 1 1/2 tbsp capers, drained
• 1 tbsp fresh lemon juice
• 1 medium zucchini, sliced lengthwise into ribbons
• 2 tbsp olive oil, divided
• 1 tsp fresh thyme, dried acceptable
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped, for garnish

Instructions

1. 1

   Pound seitan cutlet between plastic wrap to 1/4-inch thickness. Mix polenta, nutritional yeast, salt, and pepper on a shallow plate.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Dredge seitan cutlet in polenta mixture on both sides, shaking off excess.