Drain the chickpeas and put in a large bowl. Mash with a fork until there are no whole peas left. Add the apple cider vinegar.

Add the dry ingredients to the bowl - nutritional yeast, vital wheat gluten, garlic, cumin, Cajun, pepper and salt.

Using your hands, mix everything together. Then mix some more. You should end up with shreds of 'meat'. When you squeeze a handful together, it should almost hold its shape and stay together.

Measure the water into a mug, then dissolve the onion granules in it. Add this to the mixture then mix until you have a ball of elastic dough.

Cut the mixture into as many pieces as you would like - they will grow when cooking. I usually make around 36 nugget size pieces. Roughly shape the pieces into balls, nuggets or strips.

It is easiest to cook these in batches. Bring a pan of water to the boil and add a good glug of soya sauce. Add several of the chicken pieces with space between them. Cook until they have grown in size (almost double), and are rising to the surface, then remove with a slotted spoon.

You can use the chicken as it is, or you can allow them to cool and coat them in batter or breadcrumbs. The chicken is very versatile and once coated can be baked or fried until the coating is cooked.

Enjoy!