Step 1

Stir the vital wheat gluten and chickpea flour together in a medium bowl.

Step 2

Add the water and stir to form a soft dough.

Step 3

Transfer the dough to a work surface and knead it for 5 minutes.

Step 4

Allow the dough to rest for 5 minutes.

Step 5

While the dough rests, stir all of the broth ingredients for your choice of broth together in a large pot.

Step 6

Place the pot over high heat and bring the mixture to a boil. Lower the heat to a low simmer.

Step 7

Cut the dough into at least 4 large pieces, or if you prefer, smaller strips or chunks.

Step 8

Add the dough to the broth.

Step 9

Allow the broth to simmer for 1 hour, uncovered, watching closely to ensure it stays at a low simmer (don't allow it to rapidly boil).

Step 10

Remove the pot from heat and allow it to cool a bit.

Step 11

When the seitan is cool enough to handle, you can cut it into smaller pieces if you like. Use it in a recipe immediately, or store it in the broth. Refrigerate for up to 5 days, or freeze.