Step 1

Drain and press a 14 oz block of extra firm tofu then add it to a food processor or blender along with broth, oil, poultry seasoning, garlic powder, and onion powder.

Step 2

Blend until smooth, then transfer to a glass mixing bowl.

Step 3

Stir in 1 cup of the vital wheat gluten and mix well. Then add the remaining 1/2 cup of wheat gluten and knead with your hands for about 1 minute until a firm dough is formed. *don't eat it until it has been cooked.

Step 4

Roll your seitan dough out into a long log about 3 inches thick and about 30 inches long. Then let the dough rest for about 15 minutes.

Step 5

Fold the log of dough in half and twist it several times then swirl it around on itself so it's in a big knot. (You can do any sort of knots that you want, just as long as it is twisted and tied into long pieces.)

Step 6

Place the knot of seitan dough into a large pot with a lid and cover it with 4 cups of vegan chicken broth. (you can add a little extra water until all of the dough is covered.)

Step 7

Bring the broth to a boil, then cover and simmer on medium-low for 35 minutes flipping the knot over after 20 minutes of cooking.

Step 8

Turn off the heat and allow it to cool in the pot for another 30 minutes until it becomes cool enough to handle.

Step 9

Remove the seitan from the broth and place it on a plate or cutting board. Shred the vegan chicken with two forks or tear it with your hands until it's in long thin shreds.