In a bowl add soy sauce, tomato sauce and mashed chickpeas. Mix together.

Then add the vital wheat gluten, nutritional yeast and all other seasonings. Mix together.

Slowly add the water in about 3-4 tbsp at a time. Mix together and you will see the dough beginning to come together. Then knead with your hands for 1 minute to help finally bring it all together.

Cut the dough in half and roll out into two thin cutlets.

Steam them for about 25 minutes. Flipping halfway through.

While they are steaming prepare your sauce by adding all ingredients into a bowl and mixing.

Once the seitan is done steaming let it sit for a few minutes to cool. Then cut into about ½ inch thick pieces. I like to cut mine even thinner as I find it becomes a little bit crispier.

Coat the cut seitan in the cornstarch.

In a pan add 1-2 tbsp of sesame oil. Allow it to get warm on a medium low heat. Once it has warmed up add in the seitan.

Cook for the seitan for about 5-7 minutes before adding the sauce in. It will get a little crispy.

Then add the sauce in and cook on a low heat for 15-20 minutes. The sauce will thicken and the seitan will get a little caramelized with some crispy edges.

Garnish with sesame seeds and green onion. Serve with rice or your favorite vegetable.