Place the vital wheat gluten, chickpea flour, nutritional yeast, paprika, garlic and onion powder in a large mixing bowl and add 270ml of water. Mix well until dough and knead for 3-4 minutes. If it's a bit sticky add a little more vital wheat gluten. Shape into a thick short roll.

Three quarters fill a large saucepan with water, add the stock cubes and soy sauce and bring to the boil, then gently add the dough roll. Reduce the heat to a simmer and cover with a lid cooking for an hour.

Once cooked, remove from the pan and allow to cool slightly. Once cooled, it can be kept in the fridge for up to 7 days.

Tip - This can be frozen or kept in the fridge for up to 7 days

Try our Sticky Chilli Fingers with Rice and Veg recipe with your homemade seitan!