SEITAN-SQUASH SAUTE

[Guest guest]

2 teaspoons vegetable oil

1 medium onion, sliced

2 small carrots, peeled and sliced on the diagonal

1/2 pound of seitan, marinated in tamari broth, cut in small chunks

1 medium-size yellow squash, diced

1 medium-size zucchini, diced

1 gray or roly-poly squash, diced

2 cloves garlic, minced

1 teaspoon grated ginger

1/2 cup pineapple juice

1 large tomato, pureed

1 Tablespoon seitan marinade or 2 teaspoons tamari with 1 teaspoon

water

1 Tablespoon arrowroot (starch) mixed with 1 tablespoon water

 

Heat oil in large saute pan over medium-high heat. Add onion and

carrots. Cook for about 5 minutes until onion starts getting

translucent. Add seitan, squash, garlic, and ginger and saute for

about 5 more minutes. Add the pineapple juice, pureed tomato, and

marinade. Stir and cook for a couple of minutes. Remove pan from

heat. Add the arrowroot mixture, stir well. Return to heat and stir

until sauce thickens. Serve hot over rice or noodles.