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Christian Vegetarian Association Presents:
Take Heart!

Sweet and Sour Seitan and Vegetables

Serves: 4


•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.

Your question and comments are welcome

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