Step 1

Add the stock, olive oil, soy sauce and garlic in a small mixing bowl or measuring cup and whisk to combine.

Step 2

Combine dry ingredients in a medium-sized mixing bowl and mix well.

Step 3

Add the wet mixture to the dry and stir well to combine using a wooden spoon or rubber spatula. When you're done the mixture should form a dough that comes away from the bowl.

Step 4

Knead the dough for 2-3 minutes to develop the gluten - you'll notice the texture of the dough start to transform as you do this.

Step 5

Cover the mixing bowl with a dish towel and allow to rest for about 10 minutes, before kneading out one more time on a cutting board. At this point, you'll cut the dough into four equal parts (this isn't an exact science, but you can use scales to ensure each portion is about the same). Try to shape each individual "loaf" into a rectangle.

Step 6

Wrap each piece in 6 inch long piece of foil - you don't want this to be air-tight as the seitan will expand when it cooks.

Step 7

Place in a steamer basket and steam on medium heat for about 20 minutes.

Step 8

Once done, allow the seitan loaves to cool before unwrapping and slicing your strips of shawarma meat using a serrated knife. Bear in mind each loaf is about two servings, so only slice off as much as you'll need for your sandwiches.

Step 9

In a pan, fry up your strips in the cooking oil for about 3-5 minutes until they have some colour on them - you don't want them to be too tough or crisp so don't overdo this step. Set aside for assembly.

Step 10

Layer your bread with sauce or hummus, pile on the seitan strips and add a few slices of each topping, before sealing off with a touch more sauce an wrap by folding the bottom in and then the sides. You can also wrap these into foil or sandwich paper for easier (and fuss-free) eating later.