Sweet and Sour Pumpkin
Peel oranges with a sharp knife carefully, removing as much pith as possible. Fillet, collecting all resulting juice. Squeeze juice from remaining pulp. Chop about 1 teaspoon of orange peel finely.
Peel, core and dice pumpkin. Peel and chop onions. Heat canola oil in a pan and saute onions until soft, add pumpkin and orange peel and saute for a few minutes. Add orange juice, 1 star anise and broth.
Add orange fillets and simmer for a few minutes (pumpkin should still be al dente).
Cut gluten into cubes, add to pumpkin and cook for 1 minute, stirring.
Whisk cornstarch with a little water until smooth, add to the pan and bring to a boil. Simmer until mixture thickens and season with salt.
Arrange on plates, sprinkle with pumpkin seeds and drizzle with a little pumpkin seed oil. Serve.