Heat a splash of olive oil in a non stick pan (I swear by my Le Creuset cast iron—best pan ever!). 

Cut seitan into small 2 inch cutlets, slicing on the diagonal for a more delicate presentation. 

Add them to the pan, likely in two batches.  Pan sear on both sides until a light brown crust develops. 

Remove from pan to drain on a plate lined with a paper towel.

Wipe the pan clean (don’t actually bother to wash it though). 

Pour 1 T olive oil into the pan, and warm it over medium heat. 

Add 1 T flour and whisk it in quickly.  You want to make a roux, lightly browning the oil-flour mixture. 

Once it browns, whisk in the white wine. 

Add the brown sugar, red wine vinegar, oregano, and salt and whisk. 

Add the bay leaf, prunes, olives and capers.  Heat the sauce over medium heat while it starts to bubble and thicken.  This takes about 5 minutes. 

Add the seitan and allow to cook for 5 more minutes, turning the pieces to coat in the sauce.  

Remove from heat, discard bay leaf, and stir in the parsley.  Ready to serve—that was easy, wasn’t it?