Sweet and Sour Seitan

Total Time
30 min
15 min
15 min
Here's a healthy spin on a Chinese restaurant classic. Our version is vegetarian but you can use chicken or shrimp if you prefer.

canola oil

1 Tbsp

uncooked onion(s)

1 large, sweet, cut into 1/4-inch half moons

sweet red pepper(s)

1 large, cut into 1-inch pieces

seitan slice(s)

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

1 Tbsp

apple cider vinegar

2 tsp

arrowroot powder

4 tsp


2 Tbsp

uncooked scallion(s)

2 medium, sliced diagonally (for garnish)


  1. 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.
  2. 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.

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