Preheat oven to 180 degrees C.

Switch to dough blades if you have them. Add the flour and process until the dough clumps together.

Use some extra gluten flour (or ordinary flour) to flour a surface. Turn the seitan dough onto the surface. Knead for about 30 seconds until it forms a ball. Don't over knead or the seitan will be tough.

Divide the dough into 8 pieces.

Flatten in your hands to form a steak shape.

Lay them in the top of a double steamer. You can layer them, but spray them with oil where they overlap to keep them from sticking.

Steam for 25 minutes.

While the seitan is cooking, peel the potatoes. Cut into small pieces and boil or microwave until soft.

To prepare the Dianne sauce, finely dice the onion and slice the mushrooms.

Heat a non stick frying pan over medium heat. Lightly spray with spray oil (or use 1 - 2 Tbs of water to cook).

Add the onions and garlic and cook until the onion has browned.

Add the mushrooms and cook for 3 - 5 minutes until the mushrooms have softened.

Turn down the heat to medium low, and add the Worcestershire sauce and Dijon mustard. Stir though.

Add the cream and stir through. Cook until the sauce has thickened slightly.

When the potatoes are soft, add them milk and mash until creamy. Mix through the salt and parsley.

When the seitan has steamed, heat a frying pan to high heat. Cook the seitan for approximately 2 - 3 minutes on each side until browned.

Serve seitan steaks topped with the Dianne sauce and with the mash on the side.