Add the seitan and the vegetable stock into the saucepan.
Into the saucepan, add crushed ginger root, garlic clove, soysauce, cumin powder and coriander powder.
Bring the whole liquid to simmer for 20 minutes.
Remove the seitan from teh broth and rest it for 10 minutes.
Heat up a flat pan, brush with oil.
The chilli powder, breadcrumbs, roasted chickpea flour and mix it all together.
Slice the cooked seitan, crumb coat it with the mix.
The mix will stick as the seitan is still wet.
Place the slices on the pan, roast it on one side.
Flip over and roast teh secod side
Remove the roasted seitan and serve with a salad.