Polenta pie stuffed with tomato sauce and seitan

This delicious cake, in its vegan and gluten-free version, is always a winner.

INGREDIENTS:

1 jar of Cal Valls tomato sauce with basil.

1 medium carrot

½ green pepper

½ onion

2 cloves of garlic

3 tbsp. of Cal Valls EVOO

½ ball of seitan (cut into small pieces)

Salt and pepper to taste

For a 20 x 27 cm. dish

1 ½ cups polenta

2 ½ cups vegetable milk

1 tbsp vegetable butter

PREPARATION:

1. Sauté the vegetables in oil for 5 min, add the seitan and 3/4 of the sauce, season with salt and pepper and cook over medium heat for 10 min.

2. Heat the milk in a saucepan and season with salt and pepper. Gradually pour in the polenta, stirring, add the butter and continue stirring until cooked (according to instructions). Set aside. Preheat the oven.

3. Oil a baking dish. With wet hands, make a base with half of the polenta. Spread the filling evenly. Seal the pie with the remaining polenta.

4. Brush the pie with the leftover tomato and sprinkle with nutritional yeast and some chopped cashew nuts. Bake in the oven at 175°, 20 min. Wait for it to cool, and enjoy!

This pie is delicious with any of our tomato sauces: spicy, with olives, with basil and with mushrooms - choose your favourite!

We hope you like this polenta pie filled with tomato sauce and seitan very much. If you want to share the result with us, upload a photo to your social networks and tag at @calvalls.eco.