Step 1

First whizz up all the ingredients except for the Vital Wheat Gluten in a blender until smooth and creamy. You want 700ml of liquid total, so if it is a bit less once the beans and onions are processed, add a little more.

Step 2

In a large bowl, gently combine the liquid and the Vital Wheat Gluten.

Step 3

Mix and leave to rest for 15-20 minutes to allow the liquid to absorb into the gluten properly (this forms better strands).

Step 4

Now knead the dough in a mixer or food processor (or by hand) until you have smooth, very stringy elastic dough. About 15 minutes.

Step 5

Form the dough into 15-20cm fillet sized pieces. Then lightly wrap them in foil.

Step 6

Steam the seitan in a large pot with a trivet, or using a bamboo steamer, or any other steamer, for 1.5 hours (be careful not to let the pot boil dry).

Step 7

Once steamed, let the fillets cool in the foil. Even better, let them rest overnight in the fridge for the best texture!

Step 8

Finely chop the garlic.

Step 9

In a tupperware or tightly lidded container that will fit all your seitan fillets in, mix up the marinade ingredients.

Step 10

Remove the foil from the vegan seitan chicken and break the fillets open a bit (to let more marinade in!)

Step 11

Smoosh each fillet into the marinade to ensure it is evenly covered, before squishing them all into the tupperware container. Close the lid & invert it a bit to let more marinade get to all the fillets!

Step 12

Leave to marinade in the fridge for at least 2 hours and up to 24 hours. Try and remember to give the container a mix whenever you peer into the fridge looking for snacks.

Step 13

When ready to grill, brush your BBQ or griddle with some oil & get it nice and hot.

Step 14

Grill the BBQ Peri Peri Seitan Chicken fillets (do some sweetcorn too, while you're at it!)

Step 15

While grilling, brush a little extra marinade over the top for extra flavour.

Step 16

Serve with salad, your favourite dressing (we like tahini lemon dressing) and love.