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Place all ingredients in a food processor and pulse to combine until dough forms a ball. Or, mix everything together by hand, or mix using on the 'mix' setting on your Kitchenaid mixer, working the dough until it forms a ball.
Dust a work surface with a touch of the vital wheat gluten. Turn the dough ball onto the surface and lightly dust the top with a little more vital wheat gluten to keep it from sticking to your hands. The dough will be soft and sticky. Do not knead the dough or it will become tough.
Cut the dough ball into 6 pieces and use the tips of your fingers to press each piece of dough into an oval shape about 5" x 6".
Add several inches of water to a large pot with a steamer basket (or strainer) and bring to a simmer. Lightly grease the steamer basket and lay the tenders in the basket.
Cover and steam at a simmer for 25 minutes, flipping halfway through so they steam evenly. They will double in size. Keep your water at a gentle simmer for the best texture.
Once steamed, remove the tenders and let cool in the fridge for one hour to allow the chicken to firm up.
You can now use your vegan chicken how you like (grill in a pan, toss in marinade etc.).