Sweet and Sour Seitan
|Yield:||4 servings (1 1/2 cup each)|
|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 cups||canned unsweetened pineapple chunks, in juice (undrained)|
|1 tbsp.||low-sodium soy sauce|
|2 tsp.||apple cider vinegar|
|4 tsp.||raw arrowroot|
- 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.