Recipe: Sweet & Sour Seitan

I was checking out the recipes on the Weight Watchers website last week and searching for "Vegetarian" when I stumbled upon a recipe for Sweet & Sour Seitan. It was my first time buying/cooking seitan. I had seen it in the store before, but never understood what it was or had a use for it, so I never bought it. It's made from wheat gluten and as it turns out, it's used in many vegetarian 'meat' products - it's the vegetarian meat substitute that's closest, in texture and taste, to real meat. It sounded easy and interesitng enough, so I made it over the weekend. I think it's my new favorite recipe. It's a-ma-zing!

Ingredients (my substitutions noted in italics):

• Canola Oil, 1 tbsp (I didn't have any, so I used extra light tasting olive oil. This variety of olive oil is nearly tasteless, so it will not compete with or affect the taste of the other ingredients) (3.5 points)
  
• 1 large onion, sweet, cut into 1/4 inch half moons
• 1 large sweet red pepper, cut into 1 inch pieces
• 16 oz seitan slices, rinsed and pat dry, cut into 1.5 inch pieces (I bought only 8 oz since I was not sure if I would like it. I didn't rinse or pat it dry because I didn't notice that part until now) (My entire 8 oz was 200 calories, 0 fat, 0 fiber = 4 points)
  
• 1 cup canned, unsweetened pineapple chunks, in juice (undrained) (I used 5 slices, which comes out to 150 calories, 0 fat, 2. 5 fiber = 3 points)
  
• 1 tbsp low sodium soy sauce
• 2 tsp apple cider vinegar
• 4 tsp arrowroot powder (I substituted corn starch - not pictured)
• 2 tbsp water
• 2 medium scallions, sliced diagonally

Place oil in a large nonstick skillet over medium high heat (I used my cast iron skillet). 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 (or corn starch) with 2 tbsp water in a cup; stir to combine and add to skillet. Increase heat to high so mixture boils; cook until sauce is thickened, about 3 minutes.

Garnish with scallions and serve!

I had mine over 1/2 cup of brown rice (for 2 points). It was really incredible, I couldn't believe how great this recipe came out. And it was super fast! Under 20 minutes from start to finish (good thing I had started the rice earlier). It was a much healthier and way tastier version of Chinese take out-

The way I made it above (with my substitutions), this came to 10.5 points. Split into 4 servings, I rounded it up to 3 points per serving. With the 1/2 cup brown rice, the total was 5 points for the entire meal shown above.

I enjoyed this recipe so much that I went out and bought 16 oz of seitan the very next day, just so I can make this recipe again this week. I'm already looking forward to it!