Pineapple Sweet and Sour Seitan
Elevate your plant-based dining experience with this irresistible Pineapple Sweet and Sour Seitan recipe! Packed with bold flavors and vibrant colors, this dish marries crispy, pan-fried seitan with tender bell peppers, juicy pineapple chunks, and a tangy, homemade sauce made from soy sauce, rice vinegar, pineapple juice, and brown sugar. With just 15 minutes of prep time and 20 minutes of cooking, this easy vegan recipe is perfect for weeknight dinners or entertaining guests. Serve it over steaming hot rice for a satisfying, protein-rich meal that’s bursting with sweet, sour, and savory delights. Whether you’re a seasoned vegan or just exploring plant-based options, this Pineapple Sweet and Sour Seitan is guaranteed to impress.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 300 g Seitan
- 200 g Pineapple chunks (fresh or canned)
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 small Yellow onion
- 2 cloves Garlic cloves
- 2 tbsp Vegetable oil
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 3 tbsp Ketchup
- 2 tbsp Brown sugar
- 120 ml Pineapple juice (reserved if using canned pineapple)
- 1 tbsp Cornstarch
- 2 tbsp Water
- 4 servings Cooked rice (optional, for serving)
Instructions
Cut the seitan into bite-sized pieces and set aside.
Dice the red bell pepper, green bell pepper, and yellow onion into similar-sized pieces. Mince the garlic cloves.
In a small bowl, whisk together the soy sauce, rice vinegar, ketchup, brown sugar, and pineapple juice to create the sauce.
In another small bowl, mix the cornstarch and water to form a slurry. Set aside for later use.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the seitan and stir-fry for 3-4 minutes until golden on the edges. Remove the seitan from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the diced bell peppers, onion, and minced garlic. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.
Add the pineapple chunks to the skillet and cook for an additional 2 minutes.
Pour the prepared sauce into the skillet. Bring the mixture to a simmer.
Stir in the cornstarch slurry and mix well to thicken the sauce. Adjust the seasoning with additional soy sauce or sugar, if desired.
Return the cooked seitan to the skillet and toss everything together until the seitan is coated with the sauce and heated through.
Serve hot over cooked rice, if desired. Enjoy your Pineapple Sweet and Sour Seitan!
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 19.6 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
