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In a small pot, cover the potatoes with cold water, and bring to a boil. Boil for 8 to 10 minutes, or until the chunks easily fall apart when you put a fork through them. Drain the potatoes well and, while they're still hot, gently mash with a fork until there are no chunks left. Set aside to cool. In a medium bowl, whisk together the wheat gluten, chickpea flour, and seitan seasoning (follows). In a food processor or blender, puree the tamari, Worcestershire, water and beans. When the potatoes are cool enough to handle, add them and the bean mixture to the bowl with the dry ingredients, and mash it all together with your hands to form a soft dough, making sure there are no dry parts remaining. Let the dough rest at room temperature for 10 minutes before using. You can also wrap the dough in plastic and store it in the refrigerator for later use. It will last for 5 days.
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