This is a nice, simple, easy meal with a sweet sauce that even your kids might like, and of course you could use any kind of protein. Featured here are the meatballs from my chicken-style okara burgers recipe.
Here's the recipe, without the gory bits:
Seitan with pineapple, carrots and ginger
Adapted from Rose Reisman Brings Home Light Cooking
Approximately 2 cups of seitan meatballs, tofu chunks, etc.
1 tbsp Earth Balance or canola oil
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
1/2 cup chopped carrot
1 tsp minced garlic
1 tsp minced ginger
1/4 cup pineapple juice
1 tsp cornstarch
2 tsp soy sauce
1 tbsp brown sugar
1/2 cup vegetable stock
1/2 cup pineapple chunks
In a large non-stick skillet, heat half a tablespoon of canola oil or Earth Balance and fry your seitan until browned on all sides. Remove from the pan and set aside.
In the same pan, heat the rest of the oil and add the pepper, onion, carrot, garlic, and ginger. I also tossed in one of those superhot little peppers, whole, to see if it would heat the dish (it didn't), and stir fry until tender, about 5 minutes.
Meanwhile, mix the remaining ingredients together into a sauce, and pour into the skillet along with the pineapple chunks; cook for 3 to 4 minutes until thickened and translucent. Add the seitan back in and gently cook for a few minutes more until the seitan is heated through.