Sweet and sour seitan
1 large, sweet, cut into 1/4-inch half moons
Sweet red pepper(s)
1 large, cut into 1-inch pieces
16 oz, rinsed and patted dry, cut into 1 1/2-inch pieces
Canned pineapple packed in juice
1 cup(s), chunks, undrained
Low sodium soy sauce
Apple cider vinegar
2 medium, sliced diagonally (for garnish)
- 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.