Spanish-Style Seitan & White Bean Sofrito with Crispy Polenta

Ingredients

• 150 g seitan, cubed, store-bought or homemade
• 3/4 cup white cannellini beans, canned, drained and rinsed
• 3/4 cup diced tomatoes, canned, unsweetened
• 1/2 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/2 cup vegetable broth, for sofrito
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 3 tbsp olive oil, divided
• 1/3 cup polenta, dry
• 1 1/4 cups vegetable broth, for polenta
• 1 tbsp nutritional yeast
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 1 tbsp fresh parsley, chopped, for garnish

Instructions

1. 1

   Bring 1 1/4 cups vegetable broth and a pinch of salt to boil in a small pot. Slowly whisk in polenta, stirring constantly to avoid lumps. Reduce heat to low and cook for 15-18 minutes, stirring frequently, until very thick.

2. 2

   Stir nutritional yeast and 1/2 tbsp olive oil into polenta. Pour into a parchment-lined small pan, smooth top, and let cool for 10 minutes to set.