Step 1

Start by combining the flour and water into a firm dough ball. You can do this by hand in a large mixing bowl, or simply add both ingredients to a food processor with a dough hook. Firmly knead the dough ball on a lightly floured surface, then set it aside to rest for 20 minutes. During this time the gluten texture will develop.

Step 2

Transfer the dough ball into a large bowl and fill it with water until the dough is completely submerged. Set aside for 45 minutes.

Step 3

Begin washing the dough ball under water using your hands. Simply begin kneading and stretching the dough. After a few minutes, you will notice that the wheat starch is releasing into the water and the water will become white. Once the water becomes creamy and saturated with wheat starch, drain the water, fill the bowl with fresh water and repeat the process. Drain and rinse the water 4-5 times, every time it gets super white and creamy. You should wash out the majority of the wheat starch, but not all.Don't worry if it feels like your dough ball is becoming very loose and falls apart - this is normal! The texture will come back together in the next steps, just trust the process.

Step 4

Whilst you rest the washed dough ball in a sieve to drain excess liquid, combine all ingredients for the flavor paste in a small bowl.

Step 5

Place the washed seitan into a food processor, add the flavor paste and pulse 15-20 times or until the paste is incorporated.

Step 6

Transfer the Seitan to a bowl, drizzle with a little oil to coat and cover with a lid. Set the Seitan aside to rest in the fridge - ideally over night for the best texture, but if you're in a rush, rest it at least 2 hours. You can rest the Seitan up to 2 days in the fridge.

Step 7

Divide the Seitan into individual steaks - I recommend making 2 steaks from this recipe, but decide on a size that works for your recipe. Gently shape the seitan between your hands.

Step 8

Heat the canola oil in a skillet and place the Seitan inside. Lightly sear on both sides over medium/high heat and use a spatula to gently press the steaks into the hot skillet.

Step 9

Pour the stock and ale into the skillet, reduce the heat to medium-low and cover with a lid. Braise for 20-25 minutes, flipping the steaks halfway through. Remove the lid and allow for the rest of the liquid to cook off.

Step 10

Sprinkle the steaks with tamari, flip and remove from the heat after a minute.

Step 11

Allow for the steaks to cool down. For the best texture, let them rest over night.

Step 12

To heat, brush the steaks with mustard and coat in a thin layer of flour, then pan fry them in a little oil until hot. Alternatively, you can leave out the mustard and flour and pan fry them straight in a little oil.