1. Put all liquid ingredients in a small blender. Pulse until smooth.
2. Pour mixture into a stand mixer bowl. Add vital wheat gluten.
3. Using the paddle attachment, mix until a ball forms. Remove the paddle attachment and add the dough hook. Knead for 18–20 minutes on speed 2. Remove dough from bowl. 
4. Using your hands, flatten to the desired thickness. Cut into 5 or 6 pieces and shape into chicken nuggets. Tightly wrap each nugget in a piece of aluminum foil.
5. Cook in a pressure cooker for 1 hour 15 minutes. Remove and let cool. Refrigerate for 2–3 hours or until cold. 
6. In a bowl, combine mayonnaise, garlic, olive oil, Parmesan, salt and pepper. Set aside.
7. Remove seitan chicken pieces from the fridge. Coat each piece in flour, egg and seasoned panko breadcrumbs.
8. Deep fry for 3–4 minutes or until golden brown. 
9. Warm up buns. Brush with aioli. Add crispy seitan nuggets. Garnish with pickles and lettuce.
10. Serve and enjoy.

Chef’s secret (if required)

• The longer you knead the seitan, the chewier and meat-like it becomes (and less light and spongy, like a dough).
• Wrapping the dough in aluminum foil helps create a firmer, denser texture, and it won’t rise as much. The white beans give the nuggets a creamier texture.