Step 1

Measure all of the dry ingredients (wheat gluten, flour, garlic powder, onion powder, herbs, and salt) into a large glass bowl and stir until well combined.

Step 2

Stir in 1 cup of vegan broth with a silicone spatula, then knead with your hands until all of the flour is incorporated. (You may have to add a tablespoon or two of water to the dough to get all of the flour incorporated.)

Step 3

When you have a firm rubbery dough, bring 3 cups broth and 3 cups water to a boil. Rip off small walnut-sized pieces of dough and drop them into the hot broth. (They will double in size when cooked.)

Step 4

Cover with a lid and turn the heat to low and simmer at a slow boil for 35 minutes. Then turn off the heat and allow it to cool for about 1/2 hour.

Step 5

Transfer the cooked seitan along with the broth to a container with a lid and store in the fridge until ready to use. (You can use it immediately, but it will be firmer and more meat-like the next day.)

Step 6

Cut up cooled seitan and toss it into any meal. Use as you would pre-cooked meat in any recipe.