• 1 cup (250 ml) vegetable stock
• ½ cup (40 g) cooked butter beans
• 1 tablespoons nutritional yeast
• 1 garlic cloves
• 1 teaspoons chicken-style seasoning, or more yeast
• 1 teaspoon onion powder
• 1 tablespoon tahini
• ¼ teaspoon ground cumin
• ½ teaspoon salt – leave out if your vegetable stock is salty enough
• 1 cup (110 g) vital wheat gluten

If your seitan ‘chicken’ is destined for Hainanese 'chicken' rice, add a teaspoon of five spice powder to the dough before kneading for extra flavour.

In a food processor, blend all the ingredients except the vital wheat gluten until smooth. Pour out into a large bowl and sift in the wheat gluten. Stir well with a wooden spoon until a wet dough forms. Continue to mix and knead for 5–7 minutes, stretching the dough out and then rolling it back into a ball with each knead. It is ready when the dough appears less wet, has defined strands and bounces back when stretched. The longer you knead the dough, the chewier your seitan will be, so if you prefer things with a good chew to them, knead for an extra 5 minutes.

Set a steamer basket over a pan of boiling water. Cut out 2 large squares of foil and grease them lightly. Place half the dough onto each piece of foil and shape into a log, wrapping the foil around it like a sweetie wrapper, sealing it well. Steam the seitan logs for 30 minutes, then remove and leave to cool for 30 minutes before refrigerating. The seitan ‘chicken’ will last for up to a week in the fridge.