The seitan in this recipe should be cold from the fridge: I had mine leftover and just chopped it up into bit-sized bits. Pan-fry the seitan in a bit of olive oil and set aside once crispy. The recipe for it is modified from the seitan in a glorious, glorious salad from over here. Store-bought seitan would not be nearly as delicious.
1 1/2 Cup Vital Wheat Gluten
2 Tbs Nutritional Yeast
~1 tsp poultry seasoning (mix of mainly marjoram and sage)
~1 1/2 tsp onion powder
~1 1/2 tsp garlic powder
1/2 Cup Cold Water (more if needed)
1 Tbs Tamari or Soy Sauce (low sodium)
3 Tbs Soymilk
1 Tbs Olive Oil
4 cups vegetable broth
Mix the dry ingredients together. Combine the wet ingredients and stir well. Add wet to dry and knead until a dough is formed. Add more liquid if needed to make a firm (not squishy) dough. Knead a few times on your counter, forming a ball. Cut the ball in quarters, forming four triangular wedges. Squish/Pound/Pull the wedges into 1/2″ thick cutlets.
Simmer, covered for 20-30 minutes, flipping halfway through. She says not to let it boil, but recently I've been finding the cutlets are too squishy if I don't. Check out the texture of yours as they simmer. If they seem much too soft/squishy, up the heat. If not, don't.
5-6 medium red potatoes, rinsed, halved lengthwise, and sliced into 1/2 inch semi-circles
1-2 onions, yellow preferable, halved and sliced into semi-circles
1/2 cup seitan, chilled, cut into bite-sized pieces, and pan-fried until crispy
Heat oil over medium-high heat. Add onions and potatoes. Fry, stirring often, until potatoes begin to brown, 10-15 minutes.
As they brown, if they are still quite crispy, add a layer of water to the pan and cover. Allow to steam for ten minutes, or until softening. Season well with salt, pepper, and anything else desired. Allow remaining liquid to evaporate. Incorporate seitan. Serve & consume.