In a big bowl combine the mashed cannellini beans, pomegranate juice, and soy sauce. Mix until well combined.

Pour in the vital wheat gluten and seasonings. Mix together and then slowly add in the water until it forms a crumbly mixture.

Use your hands to knead the gluten mixture for about 5 minutes into a ball. It should hold it's shape, be slightly sticky, and have a slightly striated appearance.

Cut the ball in half and then use a rolling pin to roll each seitan piece into a steak shape. I like to roll it to be about ½ inch thick.

Steam the seitan for 20 minutes over medium heat either using a steamer basket or see the note below.

Once done steaming allow it to cool before handling. In the steaming process it should become larger and almost double in size. You can now either cut the seitan into strips or leave it whole.

In a large pan add the oil, vegan butter, whole peeled garlic cloves, and any fresh herbs you like. I do about 1 tablespoon of fresh chopped parsley. Allow the vegan butter to melt over medium heat.

Once melted add in the seitan. Cook on each side for 5 to 7 minutes until a sear forms. Then flip onto the other side. You can season with salt and pepper if desired.

Once the seitan is done cooking if you want it to have a juicy look you can pour the pomegranate juice and soy sauce mixture. Garnish with more fresh chopped parsley, black pepper, and flaky sea salt.