Preheat oven to 180℃.
For the seitan burgers, lightly pan fry onions and garlic until soft and tender, around 8 minutes.
Add the tomato puree, miso/soybean paste, vinegar, soy sauce and salt to the onion and garlic and leave aside to cool.
Combine yeast flakes, garlic powder, onion powder, white pepper, mushroom powder, beetroot powder, smoked paprika and wheat gluten and mix to combine all ingredients evenly.
When the liquid has cooled, add to a blender and blitz until no lumps remain.
Add to the wheat gluten and mix with a wooden spoon or hand, but do not over mix as this will make it harder to shape the patties.
Break the dough into 12 pieces and form into balls.
Flatten out the balls on a clean surface and using a rolling pin, flatten to the desired thickness (or thinness). These will double in size when cooking. The dough will be stretchy when shaping but it will get there at some point!
Stack patties on one another in a deep baking dish (one with a lid is better, but foil can work also).
For the stock, boil all ingredients together until bubbling and pour over the patties, there should be just enough to cover all of them.
Cover the top tightly in foil or place a lid over them.
Cook in the oven for 1 hour.
Remove carefully and heat a dash of oil in a frying pan.
Fry the patties for 2-3 minutes on each side until browned.
For the burger sauce, combine all ingredients together and mix well either in a blender or using a fork.
Assemble into buns with garnishes: cut sesame topped in halves then add burger sauce, sliced gherkins, shredded iceberg lettuce then top with the pattie. Repeat once more then top with the sesame topped half. You will need 3 bun halves for each vegan big mac.