We can find a wide range of mock-seafood (usually made from soy or wheat gluten) at our favourite Asian markets and even sold as frozen “take away” items at our favourite Chinese vegetarian restaurant.
The key with this dish is to not overcook the mock seafood or it will fall apart and lose flavour. If you can’t find mock-seafood, try replacing it with cubes of firm tofu that you’ve marinated in lemon juice, dill, and/or Old Bay seasoning salt.

Polenta Cubes:

2 cups vegetable stock
3 cloves chopped garlic
1/4 cup cayenne sauce
1 cup cornmeal
1/4 cup faux Parmesan
salt and pepper to taste

Place garlic, stock, and cayenne sauce in a saucepan and bring to a boil. Slowly whisk in the corn meal and stir for 4 to 5 minutes on low heat. Whisk in the parmesan and season with salt and pepper. Pour into a greased 9″ square cake pan and allow to cool in the fridge for one hour. When cool, cut into ½ inch cubes.

The dish:

4 cups polenta cubes
3 packages vegan prawns (about 18, medium-sized)
1 package vegan crab, sliced in ½ inch pieces (about 2 cups)
1 tbsp. Olive oil
2 shallots, chopped
2 cloves garlic, chopped
1 cup vegetable stock
¼ cup kalamata olives, pitted
¼ cup chopped sun dried tomatoes
¼ pound fresh arugula (fresh basil does well, too)
¼ cup balsamic vinegar
2 teaspoons chopped fresh basil
salt and pepper to taste

Heat oil in a large pan over medium heat and sauté shallots and garlic until translucent. Add seafood and stock and simmer to reduce, 2-3 minutes. Add olives and sun dried tomatoes and cook for another 2 minutes. Add arugula and cook until it wilts. Add polenta cubes and toss to mix.
Add vinegar and basil and season with salt and pepper. Serve hot.

Serves 4 – 6.