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Preheat your oven to 180˚c/350˚f (fan oven).
Combine the chickpeas, garlic, onion, soy sauce, liquid smoke and olive oil in a food processor. Whizz into an even paste.
In a large mixing bowl combine all the dry ingredients: the wheat gluten, nutritional yeast, sage, thyme, paprika and cumin.
Mix in the chickpea paste into the dry ingredients. Then pour over the vegetable stock and combine into a wet dough. Knead the dough in the bowl for 10 minutes until it becomes firmer and less wet.
Roll the dough into a log about the thickness of a bunched fist. Wrap the log in grease proof baking paper and then tin foil. Place on a baking tray and put in the oven. Cook for 1 hour, turning the seitan onto the opposite side halfway through.
Once baked remove the baking paper and foil. Use a sharp knife to slice into thick ovals. Serve with generous lashings of gravy.