I don't know how this squares with your ideas of heart health-friendly cooking, but I used to bread it and shallow-fry it, then make seitan parmesan. It also subs nicely this way for piccata, believe it or not:
Only change I make when I do this is to use olive oil instead of the soy margarine, which I find inedible.
I remember once making a really nice roulade with a vegetable and bread stuffing and topped with a tomato gravy, but I'll be damned if I can recall the method. I served it to company, all of whom either truly enjoyed it or were very good actors with their silly vegan host.
I'm not terribly familiar with seitan, but I've cooked it for veggie/vegan friends in the past and successfully made tempura with it as well as a pseudo-katsu preparation. Admittedly, both preparations are fried and perhaps less healthy than they could be, but Bulldog's katsu sauce is so tasty that any excuse to serve it is a good one. :D
Seitan is as versatile (for a vegetarian's tastes, that is) for use as a substitute in chicken or certain beef recipes. Although I haven't used it in this way, I have friends who make Jamaican jerk seitan, seitan tacos (with soft corn tortillas) or burritos, use it in Thai curries or in cold pasta salads (seitan/broccoli/veganaise with penne or fusilli). One of my favorite recipes to make for guests in winter is a seitan shepherd's pie with garlic mashed potatoes on top, adapted from the Modern Vegetarian Cookbook. It has fresh green beans and sage and makes the house smell wonderful. If you or any others would like the recipe, let me know. If you're still looking for other ways to use seitan, consider any of your favorite recipes if you ate meat previously and think about how you could adapt them. They won't be the same, of course, but it's fun to try.
PersnicketyChicky, I'd love to have your adapted recipe for the seitan shepherd's pie! It sounds remarkably similar to a dish I had at Hugo's Restaurant in Los Angeles a few months ago. Soon thereafter, I started hunting online for a recipe (and posted a request on CH). I think your recipe sounds very similar to what I had (they used tofu instead of seitan, but I think I'd actually prefer seitan). TIA!
Glad there was some interest. It's a fantastic recipe, best for winter or entertaining people who don't usually like vegetarian food. It is labor-intensive, but if you are a creative cook/shopper, you can find ways around some of the issues. As per the CH rules, I am only posting the ingredients as I tweaked it a bit but the original recipe is from a cookbook. I could not locate the original recipe online anywhere. Have fun with it.
For the garlic mashed potatoes, which you can make ahead. The garlic cloves are simmered with the potatoes and don't end up with an overpowering taste, for those who worry about such things:
2 lbs. potatoes, quartered
8 cloves garlic, peeled
1 sprig fresh rosemary
sea salt/freshly ground black pepper
5 Tbs. olive oil
1/2 C. - 3/4 C. potato cooking water if needed for proper consistency
For the pie filling:
3 Tbs. olive oil
2 C. chopped onion
2 carrots, diced
12 oz. white or brown mushrooms, thickly sliced
1 1/2 C. string/green beans, trimmed and cut into 1" lengths
2 tsp. fresh thyme (or a bit less if dried)
2 tsp. fresh sage (I find it important to use fresh sage)
1 14 oz. can tomatoes (whole or diced, your choice, but you will have to dice if you buy whole)
1 lb. seitan, cut into 1/2" chunks
1/2 C. water
1 Tbs. tamari (or soy sauce)
This makes a large amount of filling, so you could bake it in a large casserole dish or an extra large pie plate.