Step 1

Add chickpea, nutritional yeast, tomato sauce, vegetable stock, soy sauce, dijon mustard, oregano, paprika, coriander powder, turmeric, liquid smoke, black pepper and salt to a food processor and process until all ingredients become a runny paste.

Step 2

Transfer the mixture to a bowl and add the vital wheat gluten. Stir in with a wooden spoon, then start kneading with your hands. Knead the dough for a short minute until everything is well mixed together. You'd want to see your dough be firm and stretchy for a tender vegan chicken breast, but don't over knead as your vegan chicken breast will become too tough.

Step 3

Cut your dough into 4 roughly equal sizes. Shape them a little to resemble a chicken breast. Wider on one end, and slightly thinner on the other.

Step 4

Wrap each vegan chicken breast in aluminium foil. Using a steamer, steam them for 20 minutes.

Step 5

While your vegan chicken is steaming, it's time to make the vegan chicken dressing. Add all ingredients to a bowl and mix them together. Taste and adjust the seasoning. Add more lemon juice if you prefer a tangier flavour.

Step 6

Once your vegan chicken has steamed, unwrap the aluminium foil and transfer them to a deep plate. Pour the vegan chicken dressing over it. Turn around and make sure it's fully covered in dressing.

Step 7

Add lemon slices and fresh thyme sprigs to a skillet. Drizzle a little oil over them. Warm up the skillet on medium heat, then carefully add the vegan chicken breasts. Fry for about 3-5 minutes on each side, or until it's golden brown on both sides. Serve immediately, hot.