Preheat oven to 210°C.

For the seitan steak, add water, liquid smoke, soy sauce, yeast extract and miso paste in a blender and blitz until smooth and well combined.

In a large bowl, add vital wheat gluten, mustard powder, garlic powder, onion powder, white pepper, smoked paprika and dried mushrooms and mix.

Pour in the wet ingredients from the blender and mix briefly until all ingredients are mixed well – try not to exceed 1 minute of mixing as the result will be more bready and chewy rather than succulent and meaty.

Roll into a large sausage, around 25cm long.

Wrap tightly in tin foil, concealing the ends by twisting tightly then folding under the log.

Place into a baking tray and cook in the oven for 1 hour.

In the mean time, prepare the cheese sauce by mixing together miso paste with milk, rapeseed oil, cornstarch and salt in a saucepan and heat until bubbling, stirring constantly and adding a little water if necessary to avoid sticking. Continue for around 2-3 minutes after bubbling on a low heat.

Place into a blender along with cooked sweet potato, garlic powder, onion powder, smoked paprika and lemon juice and blitz until smooth and creamy. Leave aside.

Once seitan is cooked, remove foil then allow to rest for 5-10 minutes before slicing thinly.

Fry sliced seitan lightly in a frying pan with a dash of oil for 2-3 minutes.

Stuff generously into hoagie buns (or sliced baguette if buns are not available) along with fried onions and drizzle with the nacho cheese sauce and a hint of tabasco for a kick.