Step 1

Mix wheat gluten, ginger powder, garlic powder, and onion powder in a mixing bowl. In another bowl, add 2 tablespoons soy sauce to the ¾ cup broth or water.

Step 2

Pour broth and soy sauce mixture over dry mixture, and combine well with hands.

Step 3

Knead the dough for 2 minutes and let sit for 5 minutes. Knead for another 1 minute. Cut the dough into small pieces or use your hand to pinch small amounts, making somewhat flat balls.

Step 4

Use a large saucepan or soup pot, as seitan will expand as it’s cooking. Bring the dough pieces to a boil with 6 cups of broth. Add the rest of the soy sauce and simmer with a lid for 1 hour or more. Check the seitan regularly, making sure there is enough broth. Add more if needed.

Step 5

Seitan is done when expanded and firm to the touch. The texture is somewhat bouncy. Store in the fridge for two weeks or freeze up to six months.