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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 bowl, whisk together the wheat gluten, seitan seasoning, chili flakes, fennel seeds, and chickpea flour. In a food processor or blender, puree the soy sauce, water, onion, garlic, sun-dried tomatoes, 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 for 10 minutes before using. You can also wrap it in plastic and store it in the refrigerator for later use. It will last for 5 days.
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Form the dough into a loaf-like shape and cut into 8 portions. Roll them into cigar-like shapes, four inches long and 1/2-inch wide. Loosely roll each portion in foil and twist the ends of the foil to seal the packet. Remember to leave some room for expansion. Using a steamer basket, steam for 1 hour. If you want crispier outsides, after the sausages or grill them with a little olive oil for a couple of minutes, until browned.
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