Search thousands of recipes reviewed by home cooks like you.

Sweet and Sour Seitan

Sweet and Sour Seitan

  • Prep

  • Cook

  • Ready In

LITTLEBOO1982

This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 510 kcal
  • 26%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 62.3g
  • 20%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1380 mg
  • 55%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a large skillet over medium heat. Add the chicken style seitan, and cook until browned, stirring occasionally. Add the bell pepper, onion, and garlic. Cook and stir until tender, but still crisp.
  2. Stir in the pineapple juice, brown sugar, vinegar, soy sauce and cornstarch. Reduce heat to low; cook and stir until thickened. Mix in the pineapple chunks just before serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Kathleen
13
10/22/2005

We made this tonight and it was super yummy. Next time we make it, we'll probably use more vegetables, but its a keeper for sure.

scottishlassfergie
6
2/4/2009

This was the first time I had used seitan and only had an 8 oz package, so I added mushrooms, broccoli, baby carrots, and water chestnuts. I also served with a organic brown and wild rice mix, flavored with tamari sauce. My husband and 19 yr old son loved it (altho neither knew it was vegetarian instead of chicken!) I will definitely make regularly now.

BetsyCrocker
6
12/14/2007

Very delicious. Our store didn't have Seitan, so I used frozen Veggie Chicken Strips and it was delicious. I made it for dinner with my parents (not vegan) and the loved it. Even my super meat eater father went for seconds! Wouldn't change a thing with this recipe!