This isn’t as complicated as it appears at first glance. Get your gluten in the oven and then make your sauce and, if you want, your vegetables. By the time the seitan is done, the vegetables should be ready too.
You can use the remaining sauce for dipping, or you can do as I did and use it to season some “steam-fried” veggies.
Use your choice of veggies or try my “what-I-needed-to-use-up” combo:
1 large onion, cut into wedges
1 teaspoon minced garlic
1 teaspoon ginger paste
1 head cauliflower, cut into small florets
1 red bell pepper, cut into strips
1/2 recipe of Sweet and Sour Orange Sauce
Heat a large, covered wok or deep skillet over medium-high heat. Add the onion, and sauté until translucent and beginning to brown. Add the garlic and ginger paste and sauté for one more minute. Add the cauliflower and about 1/4 cup of water. Cover immediately and steam for 4 minutes. Add the bell pepper and a little more water if necessary; cover and cook for about 2 more minutes, until cauliflower is tender but still crisp. Add the sauce to the vegetables and use a little vegetable broth to deglaze the pan and get all of the sauce out. Stir and cook until warm throughout, about 5 minutes. Serve over noodles or grain with seitan strips.