Seitan Burger

1. In a large bowl, whisk together the vital wheat gluten, chickpea flour, nutritional yeast, breadcrumbs, onion powder, garlic powder, smoked paprika, salt and black pepper until evenly combined.
2. In a separate jug, stir together the cold vegetable stock, soy sauce and tomato paste until smooth, then pour into the dry ingredients and mix with a spoon until a shaggy dough forms.
3. Knead the dough firmly in the bowl for 2 to 3 minutes to develop the gluten strands, then let it rest for 5 minutes so it relaxes and becomes easier to shape.
4. Divide the dough into 4 equal pieces and press each into a patty about 1.5 cm thick and slightly wider than your buns, since the seitan will shrink a little as it cooks.
5. Set up a steamer, wrap each patty loosely in foil, and steam over simmering water for 30 minutes until firm and springy; this sets the texture so they are not rubbery.
6. Heat the olive oil in a large frying pan over medium heat and pan-fry the steamed patties for 3 to 4 minutes per side until deeply browned and crisp at the edges.
7. Toast the buns, then build each burger with the seitan patty and your favourite toppings, and serve immediately while hot.

You'll use: Frying pan / skillet · Pan · Saucepan · Whisk · Steamer