Sweet-and-Sour Seitan and Vegetables
This easy seitan stir-fry makes a delicious and nourishing one-dish meal. To vary it, you can substitute tofu for the seitan. Adapted from The Vegetarian Family Cookbook.
- 1 1/2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium broccoli crowns, cut into bite-sized pieces
- 2 medium red bell peppers, cut into 1-inch dice
- 1 medium zucchini, halved lengthwise, and cut into 1/2-inch chunks
- 2 medium tomatoes, diced
- One 20-ounce can pineapple chunks in unsweetened juice,
drained, juice reserved
- 1 pound seitan or Homemade Seitan, cut into strips
- Reserved pineapple juice
- 2 tablespoons reduced-sodium soy sauce
- 3 tablespoons rice vinegar or white wine vinegar
- 2 tablespoons agave nectar or maple syrup
- 2 tablespoons cornstarch
Heat the oil in a stir-fry pan or wok. Add the onion and sauté over medium-high heat, covered, until limp, about 3 to 4 minutes. Add the bell peppers and zucchini and sauté, covered, another 5 minutes, stirring occasionally. Stir in the tomatoes, pineapple chunks, and seitan.
Combine the ingredients for the sauce in a small bowl and stir until the cornstarch has dissolved. Pour the sauce into the skillet, bring it to a simmer, and cook at a steady simmer for another 5 minutes. Taste, and if needed, adjust the sweet-sour balance with more agave and/or vinegar.
Serve at once over noodles or rice, topping each serving with a small amount of peanuts or cashews, if desired.
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