main meals

Ingredients

	1 Tbsp canola oil
	1 large onion(s), sweet, cut into 1/4-inch half moons
	1 large sweet red pepper(s), cut into 1-inch pieces
	16 oz seitan slices, rinsed and patted dry, cut into 1 1/2-inch pieces
	1 cup(s) canned unsweetened pineapple chunks, in juice (undrained)
	1 Tbsp low-sodium soy sauce
	2 tsp apple cider vinegar
	4 tsp arrowroot powder
	2 Tbsp water
	2 medium scallion(s), sliced diagonally (for garnish)

Instructions

• Place oil in a large nonstick skillet over medium-high heat. Add onion and red pepper; cook until vegetables start to brown, about 3 to 5 minutes. Add seitan and cook for 2 minutes more. Add pineapple and 1/2 cup of its juice, soy sauce and vinegar; stir to combine and cook 2 minutes more.
  
  
• Mix arrowroot with 2 tablespoons of water in a cup; stir to combine and add to skillet. Increase heat to high so mixture boils; cook until sauce has thickened, about 3 minutes. Garnish with scallion and serve. Yields about 1 1/2 cups per serving.