Italian style Seitan with Broccoli Polenta

I love making seitan, it is so much fun to work with wheat gluten. I try to make a batch once a month and freeze it, so I can use it in any dish to add extra protein and yumminess. Most of the seitan recipes call for humongous amounts of water and then boiling for at least 1 hour. I did all that in the past, thinking no pain, no gain; but not anymore.

Voila!! I have been making my seitan following Julie Hasson’s steamed Italian sausage recipe which has been in the blogosphere for quite sometime now and I have to say this recipe is awesome for following three reasons. First of it is extremely simple to put together; secondly it’s almost impossible to mess the recipe; third and final the end result is super delicious.

I followed Julie recipe to the T and the original recipe can be found here. I made sausages with half the dough and cutlets with the other half. The only change I made was to use a pressure cooker instead of a steamer to steam the seitan. I steamed it for 25 minutes (without the whistle, of course). I thought this is the most convenient seitan recipe ever, no fuss, no mess. I used the cutlets to make Julie’s Spicy Italian Cutlet Parmesan. For side dish I made Broccoli Polenta from Veganomicon by Isa Chandra.

Ingredients:
Polenta – 1 cup
Broccoli – 4 cups, very finely chopped about ¼” pieces
Olive oil – 2tbsp
Salt & Pepper – to taste
Method:

• Bring 3½ cups of water and salt to a boil.
  
• Add polenta in a slow and steady stream; add oil, salt and pepper, mix well. Reduce the flame to low; cover and cook for 15 minutes, stirring occasionally. Once done, cover and let rest for 10minutes.