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Add the stock, olive oil, soy sauce and garlic in a small mixing bowl or measuring cup and whisk to combine.
Combine dry ingredients in a medium-sized mixing bowl and mix well.
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.
Knead the dough for 2-3 minutes to develop the gluten.
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.
Cut the dough into four equal parts and shape each individual 'loaf' into a rectangle.
Wrap each piece in a 6 inch long piece of foil.
Place in a steamer basket and steam on medium heat for about 20 minutes.
Once done, allow the seitan loaves to cool before unwrapping and slicing your strips of shawarma meat using a serrated knife.
In a pan, fry up your strips in the cooking oil for about 3-5 minutes until they have some colour on them.
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 and wrap.