Crockpot Kung Pao Seitan

SAUCE
4 cloves garlic, pressed
1 T fresh grated ginger
1 1/ cups water
1/4 cup low sodium soy sauce
1/4 cup seasoned rice vinegar
2 T vegetarian bouillon (low sodium)
1/4 t (or more) red pepper flakes

Combine all the ingredients and store in a container in the fridge if not using immediately.

INGREDIENTS
ONE
1 bell pepper, chopped
2 carrots, chopped
1 zucchini, chopped
5 oz mushrooms, sliced
8oz water chestnuts, drained, rinsed, and diced
1 package seitan, diced
TWO
3 T cornstarch
THREE
1 T sesame oil

THREE
Rice, to serve

In a crockpot, combine all the ingredients in TWO and the sauce. Cook on low for 7 hrs. About 30 minutes before serving, mix the cornstarch with some of the sauce until completely dissolved, and add it to the crockpot. Before serving, stir in the sesame oil. Serve over rice.