Bring a large pot of salted water to a boil (for the potatoes)
In a separate large pot, add of the marinade ingredients and bring to a simmer (not boiling). Once hot, turn off heat, add soy curls and press into the marinade. Let soy curls hydrate while you proceed with recipe. DO NOT DRAIN ANY MARINADE OFF.
Add the baby potatoes into the water once boiling and parboil for 8 minutes. Then drain. (This will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes). In a large skillet over medium-high heat, add 2 tablespoon vegan butter. When butter is melted, add drained potatoes. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden brown and fork-tender, careful not to burn. Transfer potatoes to a plate and set aside.
In the same skillet over medium heat, add oil. When hot, place the soy curls in a single layer in the skillet. Cook curls on each side for 2-4 minute each until nicely browned – adjust timing depending on how you like. Remove and set aside.
At this point, there should be some browning left for the soy curls at the bottom of skillet. Over medium heat, carefully add vegetable stock. As it bubbles, use a spatula to scrape the bottom of the skillet. Add in remaining vegan butter, and stir to combine. Once melted, add In garlic. Cook until fragrant (about 30-60 seconds).
Add soy curls back in, along with all-purpose seasoning, Italian seasoning, and red pepper flakes, if adding. Stir together. Add potatoes back in and let cook until everything is heated through. Taste and adjust salt and pepper if needed.
Remove from heat and serve immediately. Enjoy!