Vegan Sweet and Sour Seitan
I love how this recipe brings together the sweetness of pineapple and the tanginess of vinegar in a vibrant sauce that coats chewy seitan perfectly.
This Vegan Sweet and Sour Seitan dish holds a special place in my heart because it reminds me of cozy family dinners growing up.
I remember my mom making a similar dish, and now I’ve given it a plant-based twist that’s just as satisfying.
My secret tip?
Letting the seitan marinate in the sauce for a bit before cooking really enhances the flavor!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Seitan is such a fantastic meat substitute, with a chewy texture that works beautifully in this dish. If you're not a fan of seitan, you can swap it out for tofu or tempeh. Make sure to press tofu to remove excess moisture before cooking for the best results!
Tips & Notes
- •I like to marinate the seitan in the sauce for at least 30 minutes before cooking to really pack in the flavor.
- •If you want a bit of heat, try adding some chili flakes or sriracha to the sauce!
Recipe Variations
- •Sometimes I like to throw in some snap peas or broccoli for added crunch and nutrition.
- •You can also switch up the sweetener—agave or even coconut sugar work great!
Storage & Freezing
This dish keeps well in an airtight container in the fridge for up to 3 days. Just reheat on the stove with a splash of water or broth to bring it back to life!
Frequently Asked Questions
Can I make this recipe gluten-free?
Absolutely! Just use gluten-free soy sauce or tamari and swap out the seitan for tofu or chickpeas.
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I love how this recipe brings together the sweetness of pineapple and the tanginess of vinegar in a vibrant sauce that coats chewy seitan perfectly.
Ingredients
Instructions
- 1
In a medium bowl, whisk together the soy sauce, rice vinegar, maple syrup, and cornstarch until smooth. This will be your sweet and sour sauce.
- 2
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- 3
Add the sliced bell peppers to the skillet and cook for another 3-4 minutes until they start to soften.
- 4
Stir in the seitan and pineapple chunks, cooking for another 5 minutes to allow them to heat through.
- 5
Pour the sweet and sour sauce over the mixture in the skillet. Stir to combine and let it simmer for about 10 minutes, allowing the sauce to thicken and coat everything nicely.
- 6
Drizzle with sesame oil and season with salt and pepper to taste. Serve hot over rice or quinoa for a complete meal!
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