Italian Herb-Crusted Seitan Cutlets with Creamy Polenta & Sautéed Garlic Spinach

Ingredients

• 150 g seitan cutlet, store-bought or homemade
• 1/2 cup polenta, cornmeal, dry
• 3 cups vegetable broth, divided
• 2 cups fresh spinach, packed
• 3 cloves garlic, minced
• 3 tbsp olive oil, divided
• 2 tbsp nutritional yeast
• 2 tbsp all-purpose flour, for dredging
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp sea salt, divided
• 1/4 tsp black pepper
• 1 tbsp lemon juice, fresh
• 1/4 cup panko breadcrumbs, vegan

Instructions

1. 1

   Pat seitan cutlet dry and pound lightly to even thickness.

2. 2

   Set up dredging station: flour in one shallow bowl, herb-panko mixture (oregano, basil, garlic powder, 1/4 tsp salt, pepper, panko) in another.