Bring a medium pot of water to the boil. With the pan over medium heat, boil the soya mince for 10 minutes. Once boiled and softened, pour the soya mince through a sieve and place the sieve back over the pan. Allow the excess water to drip into the pan while you prepare the rest of the ingredients.

Place the beetroot, soy sauce, miso, agave, gravy granules, cumin, paprika and garlic in a blender. Blitz but don't puree - it doesn't need to be smooth.

Pour the blitzed beetroot mixture into a medium bowl (or the bowl of a stand mixer) and add the rehydrated soya mince. Mix together until completely combined.

Add the wheat gluten and mix well. Mix together the water and the cornflour and add to the mix. If using a stand mixer, fit the dough hook and leave to knead for around 5 minutes on a low speed. If mixing by hand, tip the burger mix out and knead on the counter.

Add the vegetable suet and the salt and pepper. Knead again briefly to combine.

Separate the burger mix into 8 balls and flatten into burger patties with your hands.

Turn on a steamer or set up a bamboo steamer over a pot of boiling water. Wrap each patty with greaseproof paper and place seam-side down in the steamer. Allow to steam for 1.5 hours, being sure to flip the patties half way through.

Once steamed, leave the burgers to cool for ten minutes while you prepare your buns and burger toppings.

In a small bowl, mix together the beetroot juice, dark soy sauce, Chinese black vinegar and liquid smoke. This is your glaze.

Fry up your burgers in a hot frying pan (no oil necessary) for around a minute each side. Using a pastry brush, glaze each burger as it fries. Once flipped, glaze the other side too.

Serve your burgers however you like - I do mine with a simple slaw, some lettuce, vegan mayo, my fave vegan cheese and a bunch of gherkins.