During lockdown Rooting Aboot has been pining for The Flying Duck’s seitan burgers and daydreaming about future times when their scrummy specimens can be reunited with my mouth. With no alternative in sight, I’ve scoured the land for wheat gluten (the Co-op sells it) and sought the helpful assistance of Gaz Oakley’s recipe book ‘Vegan 100’ (Quadrille, 2018).
First I blended all the wet ingredients together, as instructed.
The secret to tasty seitan burgers is the kneading – no delicate handling of the dough please. A good heavy-handed pummelling is required. It makes all the difference to the burger’s texture.
Please note: This is not a turd.
Divide the mixture into ten burgers and simmer for fifty-five minutes.
Is it ready yet? 
Is it?
Place in a bun with vegan mayonnaise, gherkins, tomato and lettuce and accompany with some chips and a corn on the cob.
Gaz Oakley also has a great website called Avant-Garde Vegan with lots of recipes that has me drooling at https://www.avantgardevegan.com/recipes/
The seitan burger isn’t on the above website, unfortunately, so here’s the ingredients and instructions below.
The book is certainly worth a look:
https://www.waterstones.com/book/vegan-100/gaz-oakley/9781787131248
ROOTING ABOOT: Voyage to Veganism 