Flexible and pretty fast to make if you already have seitan on hand.
1 lb diced seitan
1 red pepper, diced
¾ cup chopped mushrooms (or veggie of your choice: ¼ of a cauliflower, ¼ of broccoli head, 1 cup snow peas, etc.)
1 onion, diced
2 tbsp chopped ginger
3 tbsp sesame oil
1 cup seitan broth or vegetable broth
3 tbsp tahini
3 tbsp soy sauce
1 tbsp rice vinegar
2 tsp sugar
2 tbsp cornstarch
3 tbsp water
Roasted sesame seeds for garnish
1. Heat 2 tbsp of sesame oil in a pan. Add onion and sauté for about 4 minutes. Then add ginger, red pepper, and mushrooms (or alternate vegetable) and sauté for another 4 or until all veggies are cooked but still crisp.
2. In a small pan, mix the seitan broth, tahini, soy sauce, rice vinegar, sugar, and 1 tbsp of sesame oil. In a separate bowl or measuring cup, dissolve the cornstarch in the water and mix until smooth. Mix cornstarch/water mixture into the other sauce ingredients. Heat on high, stirring constantly, until sauce has thickened, about 5 minutes. Add seitan to vegetables and pour sauce over the whole thing. Garnish with sesame seeds.