In a large pan with canola oil, sautée the chopped onion and garlic cloves until soft. Add the cumin and fennel seeds. Let it cook for another minute until the spices are toasted.
In a food processor, add the chickpeas, onion-garlic-spices mixture, tomato paste, chicken seasoning, thyme, soy sauce, and sparkling water. Pulse until it’s saucy. Then add the vital wheat gluten and pulse again until it comes together in a ball.
Prepare a large pot (filled with a couple of inches of water) with a steaming basket and bring the water to a boil.
Divide the seitan into 2 equal pieces and roll them with a rolling pin until 0.5-1 inch thick (2-3cm). Add the seitan filets into the steaming basket and let them steam for about 20 minutes, flipping them after 10 minutes.
In one bowl, combine the ingredients for the egg replacement, whisk until smooth. You might have to add a bit more water to get the consistency right.
In a second bowl, combine the ingredients for the breadcrumbs and chicken seasoning.
Once the seitan is soft, let it cool off a bit, then dip it first in the egg replacement, then coat it in the breading. Repeat for the second seitan filet.
Cover the bottom of a pan with canola oil. Pan-fry the Seitan Schnitzel for about 4 minutes per side until golden and crisp. Enjoy with baked potatoes and lingonberry jam.