Artichoke Fritters with Onion Ragout & Creamy Polenta

Crisp little artichoke and caper fritters over a bed of creamy polenta and rich onion ragout with seitan and herbs.

Artichoke Fritters
serves 3
safflower oil for frying
1-15oz can artichoke hearts, drained, roughly chopped
1 shallot, roughly chopped
2 garlic cloves, minced
2 tbl capers
2 tbl water
1 1/2 tsp ener-g egg replacer
 1/4 cup almond milk
1 cup all-purpose flour
1 tsp salt
3/4 tsp baking powder
1/2 tsp pepper
1/4 tsp red pepper flakes

Preheat 1 inch of oil in a pot to 350.
Combine the artichoke, shallot, garlic and capers in a bowl.
Whisk together the water and egg replacer for 3-4 minutes until thick and frothy.
Add the egg replacer mix to the vegetables along with the milk and stir to combine.
Add the flour, salt, baking powder, pepper and red pepper flakes and stir to combine.
Once the oil is hot, spoon small balls into the oil and fry for 5 minutes or so until golden brown and cooked on the inside. Drain off an excess oil and sprinkle with salt while hot.

Creamy Polenta
4 cups vegetable broth
1 cup polenta
2 tbl extra virgin olive oil
1 tsp salt

Bring the broth to a boil and slowly pour in the polenta while whisking at the same time. Add the olive oil and salt. Let the polenta boil for 2-3 minutes to allow it to thicken then turn the heat down to low. Cook for 20 minutes, stirring every few minutes. The more you stir the creamier it will get. Taste and season with salt.

Onion Ragout with Seitan
1 tbl extra virgin olive oil
1 extra large yellow onion, small dice
1 tbl red wine vinegar
8 oz seitan, small dice
2 garlic cloves, minced
1 tsp dried rosemary
1 tsp dried thyme
salt and pepper
28 oz crushed tomatoes
1/2 cup vegetable broth

Saute the onion in olive oil until tender and caramelized, 10 minutes. Deglaze the pan with vinegar. Add the seitan, garlic, rosemary, thyme and season with salt and pepper. Cook until the seitan is crispy. Add the tomatoes and broth and bring to a boil. Reduce to a simmer, cover and cook for 25 minutes.