To the bowl of a food processor add the cannellini beans, tomato sauce, soy sauce, nutritional yeast, paprika, garlic and onion powders, dijon mustard and wheat gluten. Press the pulse button a few times then start pouring in the water. Process until a nice dough forms that isn’t sticky.

Transfer the dough to a cutting board and kneed a few times. If it appears sticky just sprinkle with a little bit more wheat gluten and keep needing until incorporated and the dough isn’t sticky anymore. Continue to kneed and stretch until a nice fibrous texture is achieved.

Cut the sietan dough into 4 pieces and stretch each one into uneven ½ inch to 1 inch thick pieces.

Bring a medium sauce pan filled with water to a rolling boil. Add the sietan steaks one by one and boil for 25 minutes. Drain and pat dry each steak on a kitchen towel.

In a shallow bowl / tray whisk together the marinade ingredients until combined: soy sauce, brown sugar for caramelization, olive oil, onion and garlic powder, smoked paprika, water and chili flakes for some heat.

Add the cooked sietan steaks to the marinade in one layer and make sure to coat all over. Allow to sit for 10 minutes then flip over and marinate another 10 minutes.

Preheat a cast iron skillet over medium low flame. Add a drizzle of olive oil and the sietan steaks. Work in batches here unless you have a big enough skillet that fits all 4 of them. Pan sear for a couple of minutes on each side until nice little char marks form.

Alternatively you can cook these in a cast iron griddle or on the outdoor grill for extra smokiness and classic grill marks.

Serve Italian style with the cherry tomato sauce, mashed potatoes and creamed spinach or any of the sauces suggested above.