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Place the peas in a colander and rinse. Set aside.
Warm the oil in a 3- to 4-quart pot over medium heat. Add the onions and saute for 3 to 5 minutes, until soft and translucent. Add the carrots and seitan, and saute another minute, stirring constantly. Add the water, peas, salt and red pepper flakes. Bring to a boil, then lower heat and gently boil, partially covered. Stir occasionally.
Cook for 50 to 60 minutes, until the peas are tender. Fifteen minutes before the soup is ready, add the rosemary. Ladle into serving bowls, and top with minced scallions or croutons.
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