Wash the leek and slice longways into very thin strips. Peel the garlic and chop finely. Clean the mushrooms and dice.
Braise everything with very little olive oil, add the tomato cubes and let it boil in. Carefully season with salt and pepper and let it cool down when done.
Fold in the oat flakes, some grated lemon peel and some soya cream until you get a solid, but still creamy mixture.
Carefully slice the Seitan Medaillons diagonally with a sharp knife. Spread the cooled off vegetable mix on the bottom part and carefully place the upper part on top. Roll the medaillons in some breadcrumbs and lightly drizzle in oil.
Place in tin foil (or alternative) and grill both sides for 2-3 minutes.
Wash the courgette and aubergine and slice longways. Briefly grill the vegetables and season.
Serve the Seitan Medaillons with the vegetable strips and garnish with thyme and rosemary twigs.