Sides of mashed potatoes, corn, and green beans all go wonderfully with this dish.
1. Prepare the seitan steaks according to the recipe you use (there are several great recipes on this site to choose from).
2. While steaks are boiling, prepare the breading. In a bowl, combine the bread crumbs, basil, and oregano. Add salt and pepper if you wish. Then, pour soymilk into a second bowl, and place flour into a third bowl. I like to have these set up right next to each other, to make breading simple.
3. Once the steaks have absorbed all of the broth, remove them from the pan. One at a time, coat each steak with flour, then dip the steak in the soymilk, then coat it with the breadcrumb mixture. Repeat until all steaks are breaded.
4. Pan fry the breaded steaks in vegetable oil over medium heat until brown and crispy. Place the fried steaks onto a plate covered with paper towels to absorb the excess oil. Reserve the frying oil when you are finished to make the gravy.
5. After frying all the steaks, add onion to the pan, and fry in remaining oil over medium heat until soft (you may want to add a little more oil if there is not enough left). Add 3 tablespoons flour and stir until mixed. Slowly add the 1-1/2 cups soymilk and 1 tablespoon vegan margarine to the pan, and stir well. Cook and stir until gravy bubbles and thickens. Add salt and pepper to taste, and serve over steaks.