Step 1

Line two baking sheets with foil. Place racks on top, if using, or cover the foil with a layer of parchment paper.

Step 2

Put the vital wheat gluten in a large bowl and set aside.

Step 3

In a blender or bowl combine the remaining jerky ingredients and blend/whisk until fully incorporated.

Step 4

Pour the wet mixture into the wheat gluten, stirring to combine. Move the dough to a flat surface and knead for 2 to 3 minutes. Cut the dough ball into 4 pieces and freeze for 30 minutes to make it easier to slice.

Step 5

Preheat oven to 250 degrees F. In a blender or small bowl combine the sauce ingredients. After the dough has chilled, slice it thinly, dip each piece into the sauce, and place on the rack/pan. Sprinkle with freshly cracked black pepper if desired.

Step 6

*If jerky is directly on a parchment-lined pan, flip every 30 to 45 minutes to ensure even drying.Bake the seitan for 1 hour and 30 to 45 minutes, checking doneness a few times during the second half of cooking (see notes). Keep in mind, thicker pieces may take closer to 2 hours.