Assemble your ingredients.

Bring a cup of vegetable stock mixed with three tablespoons of soy sauce to a boil in a small pot.

Add seitan cubes to the water and reduce to medium heat.

Remove from the water and drain once the seitan has doubled in size, which takes roughly 20 to 30 minutes of slow cooking.

Coat the oiled seitan cubes with seasoned flour.

Heat enough oil to thinly coat a large skillet or deep pot to a high temperature.

Pan-fry the seitan until it is golden brown on all sides, frying for 3 to 4 minutes on average.

Remove the seitan and set it aside before reducing the temperature to medium heat.

Saute the sliced onion for 10 to 20 seconds in the same skillet before adding the sliced bell peppers.

Add the garlic and saute for another 1 to 2 minutes.

Add the mushrooms, thyme, oregano, rosemary, and black pepper and continue to saute for 2 to 3 minutes or until the peppers are cooked.

Stir in the diced tomatoes and saute lightly for under a minute, working the mix toward a steady simmer.

Sprinkle enough flour over the saute vegetables to lightly coat everything.

Add the white wine during the simmering stage just after slightly sauteing the tomato.

Reduce the heat to low and add the vegetable broth, bay leaves, and olives.

After roughly a minute, as it starts to simmer steadily, add the fried seitan cubes.

Allow your vegetable cacciatore to cook uncovered while infrequently stirring for 5 to 10 minutes more or until the sauce reaches your desired thickness.