FOR THE SEITAN
In a large bowl, whisk the 2 cups vital wheat gluten with the 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and 1 tablespoon chicken seasoning until they’re completely combined.
In a small bowl, whisk the 1 cup tofu, ½ cup water, 1 tablespoon no chicken bouillon paste, and 1 tablespoon vegan Worcestershire sauce until the tofu breaks down into small pieces.
Stir the wet ingredients into the dry and when it forms a ball.
On a clean flat surface dusted with vital wheat gluten, knead the dough for 1 minute then roll or press into a ½ inch thick circle. The dough will keep shrinking, just continue to press it back. If the dough tears, press it back together.
Using a sharp paring knife, cut out the chicken cutlets. You can decide on how small or large you want them to be.
Place a steaming basket in a large pot and fill with water until the water is just below the basket. You don’t want water to touch the cutlets. Bring the water to a boil.
Spray a light coating of oil on the basket to prevent the cutlets from sticking and place the cutlets on the basket. If you need to layer the cutlets, spray a light coating of oil on the bottom layer so they don’t stick together.
Reduce the water to a simmer, cover the pot, and steam for 30 minutes.
Remove the cutlets from the pot and refrigerate for at least an hour. This will let the seitan develop a better texture.
FOR THE BBQ SAUCE
Put all of the ingredients in a small saucepan and whisk until completely combined. Bring the sauce to a boil, then reduce to a low simmer and simmer for 20 minutes.
TO MAKE THE PULLED BBQ
Slice 3chicken cutlets into thin strips or use a fork and pull into shreds.
Place the vegan chicken in a large saucepan and cover with the BBQ sauce. Bring to a boil and then reduce the heat to a low simmer for approximately 30 minutes.
Pile on a bun and top with slivered cabbage or slaw.
FOR THE SLOW COOKER
In a medium bowl, whisk the BBQ sauce ingredients together until fully combined.
Put the shredded chicken and BBQ sauce in the slow cooker and stir until the sauce covers the chicken.
Set the slow cooker on the lowest setting and cook for at least 45 minutes.