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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...


4 serving

Total time

30 minutes






  • 1 cup polenta
  • 4 cups Broccoli (– , very finely chopped about ¼” pieces)
  • 2 tbsps olive oil
  • to taste Salt Pepper (&)


  1. Bring 3½ cups of water and salt to a boil.
  2. 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.
  3. View the recipe instructions at Cook's Hideout

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