Peel and slice the potatoes into rounds. Thinly slice the leek. Clean and slice the mushrooms. Lightly fry the seitan, potatoes, and tofu in a pan. After frying, marinate everything with curry powder, vegetarian seasoning, and 2 tablespoons soy sauce so the flavors absorb.

Heat oil in a pot and sauté the leek until fragrant. Add the coconut milk and a little water, then bring to a boil. Add the potatoes, tofu, and seitan to the pot. Cook over medium heat until boiling, then add the mushrooms and adjust the seasoning to taste. Turn off the heat, add the remaining leek, and sprinkle black pepper on top.