Potato and Kohlrabi Bake with Seitan

2 red potatoes
1 kohlrabi
150 g seitan (homemade is best: you can find a recipe here, in Italian; the video isn't the prettiest I've seen, but the recipe is very well explained)
2 tablespoons pumpkin seeds
2 tablespoons tamari
1 tablespoon mixed dried oregano, chili and garlic
salt, pepper, extra virgin olive oil

Bring 1 litre of water to the boil in a saucepan.
Wash the potatoes (I used organic ones, scrubbed well with a brush, and kept the skin on). Wash and peel the kohlrabi. Slice the potatoes and kohlrabi thinly. When the water boils, cook the kohlrabi for 10 minutes, then drain it and lay it on a clean, dry cloth.

Chop the seitan with a knife and put it in a bowl with the tamari, 1 tablespoon of oil and the mix of chili, garlic and oregano. Let it rest for at least half an hour.

Pour 2 tablespoons of oil into a baking dish and layer potatoes, kohlrabi and seitan until you have used everything up. Season each layer with salt and pepper and finish with the pumpkin seeds. Cover with foil.

Bake in a preheated oven at 160°C for 40 minutes, then remove the foil and finish with 5 minutes under the grill.