Sweet-and-Sour Seitan with Vegetables

This recipe comes from Caldwell Esselstyn's Prevent and Reverse Heart Disease.

Ingredients
2 tsp plus 2 tbs low-sodium tamari or Bragg liquid aminos
8 oz seitan, cut into cubes
2 cups broccoli florets, lightly steamed
1 large sweet onion, sliced and halved
1 cup grated carrots
1 large red bell pepper, seeded and cut into strips
3-4 garlic cloves, crushed
2 tsp fresh ginger, peeled and grated
16 oz. canned crushed pineapple packed in juice
1/4 cup apple cider vinegar
1 tbs sweetener of your choice (optional)
1 tbs cornstarch
2 green onions, thinly sliced
cooked brown rice

Directions

1. Heat 2 tsp tamari or liquid aminos in a large non-stick pan. When hot, add seitan and cook until browned all over, stirring constantly. Add more tamari or water if necessary. Remove to a separate bowl.

2. Stir-fry broccoli florets in same pan, until just tender, adding water as necessary.  Remove to a separate bowl.

3. Stir-fry onions until browned, adding broth or water, if necessary.

4. Add carrots, peppers, garlic, and ginger and stir-fry until peppers are tender. Add more water if necessary.

5. Drain pineapple, reserving the juice. Combine juice, vinegar, sweetener (optional), cornstarch, and 2 tbs tamari or Bragg Liquid Aminos in a small bowl or measuring cup. Whisk until well combined.

6. Add seitan and broccoli to other vegetables. Pour whisked ingredients over seitan and vegetables, then add pineapple chunks. Heat, stirring constantly, until sauce is just thickened, about 2 minutes.

7. Garnish with sliced green onions and serve over brown rice.

Note from the original recipe: This is a little fussy, but worth the effort. Do not overcook. It is possible to assemble all the ingredients ahead through step 5, then combine everything else just before serving. Possible additions or substitutes: mushrooms, sliced zucchini, spinach.