Seitan-squash saute

Yield: 4 Servings

Measure Ingredient
2 teaspoons Vegetable oil
1 medium Onion; sliced
2 smalls Carrots; peeled and sliced
On the diagonal
½ pounds 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
½ 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 sauté 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 sauté 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. Total Calories per Serving: 137 Fat: 3 grams Recipe By : Jill Nussinow, M.S., R.D.

Posted to Digest eat-lf.v096.n164 Date: Fri, 20 Sep 1996 09:49:18 -0600 From: "Robin Goldberg Isaacs" <isaacs@...> NOTES : Here's another terrific seitan dish.

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