Preparation

• Add the chickpeas, nutritional yeast, garlic powder, onion powder, cumin, coriander powder, oregano, soy sauce, tomato paste, paprika, black pepper, Dijon mustard, liquid smoke and vegetable stock to the food processor and process until well mixed.
  
  Transfer to a mixing bowl and add the vital wheat gluten. Stir in with a spoon briefly and then get in there with your hands, mixing it into a dough. Knead the dough for around 2 minutes, you want it to go from sticky and soft to firm and stretchy, so that when you pull it, it snaps back into place. Make sure you don't over-knead it because that will cause your steaks to become very tough.
  
  As soon as you have a firm, stretchy texture, flatten it out and cut it into 4 roughly equal sized steaks.
  Wrap the steaks individually in tinfoil and then steam them for 20 minutes. Don't wrap them too tight as they will expand while steaming. You can steam them in a steamer basket over a pot of boiling water.
  While the steaks are steaming, prepare the marinade sauce by adding all the ingredients to a bowl and whisking them together. Let it sit for a while and then whisk again.
  After steaming for 20 minutes, unwrap the steaks from their tinfoil and place into a square dish. Pour over the marinade sauce and use a brush to make sure the steaks are properly covered. Turn them over in the sauce a few times.
  Heat a pan with a little olive oil (or other oil) and then fry the steaks flipping them regularly and brushing more marinade sauce on them every time you flip them, until they are nicely browned and caramelized.
  Serve with a side salad, baked potatoes with vegan sour cream, and if you like sauces with your steaks, then a creamy mushroom sauce goes wonderfully with this!
  *Recipe adapted from Bosh with The Happy Pear.