Place beans, 1tbsp agave syrup, 1tbsp stock, 250ml warm water, 3tbsp tomato paste and 2tbsp soya sauce in the blender. Blend until you reach a smooth paste.
In a big mixing bowl, mix gluten flour with garlic, onion, cumin, paprika and chilli powder. Add in your bean mixture and knead the dough using your hands until all the vital wheat gluten has combined. Work quickly and do not over-work the dough. Form the loaf shape and leave to stand for a couple of minutes.
Bring a big pot of water to boil, lower the heat to small. Add in 2tbsp stock and place your loaf inside. Boil for about 45 minutes.
Remove your seitan from the pot, place on the sieve over a bowl or container and leave to cool.
In a small bowl, mix 100g dijon mustard with 0.5tsp ground cloves and 3tbsp agave syrup. Mix well.
Preheat the oven to 180°C.
Place your seitan on the baking tray layered with baking paper. Glaze with the agave and mustard mix and place in the oven for 30-40 minutes.
Remove from the oven, admire your masterpiece and enjoy!
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