ingredients

• 1 cup vital wheat gluten
• 1/4 cup chickpea flour
• 1 cup water
• 6 cups stock
• 1/3 cup soy sauce (could try omitting)

instructions

1. Stir the vital wheat gluten and chickpea flour together in a medium bowl.
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2. Add the water and stir to form a soft dough.
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3. Transfer the dough to a work surface and knead it for 5 minutes. Just like with bread making, kneading helps to develop the strands of gluten that give seitan its meaty texture.
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4. Allow the dough to rest for 5 minutes.
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5. While the dough rests, stir all of the broth ingredients for your choice of broth together in a large pot. 
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6. Place the pot over high heat and bring the mixture to a boil. Lower the heat to a low simmer.
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7. Cut the dough into at least 4 large pieces (they will expand during cooking and if they’re too big the broth won’t fully penetrate them and if they get too big the broth will no longer cover them.
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8. Add the dough to the broth.
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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).
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10. Remove the pot from heat and allow it to cool a bit.
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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.

From (with small changes from me): https://www.connoisseurusveg.com/how-to-make-seitan/

For Serving:

So far, i’ve found it’s best if you pan fry it, searing like meat. Make sure each piece has space in the pan to lie flat. I pan seared it with taco seasoning and olive oil and salt with some onions (cook kthe onions first with seasoning, then remove them and cook just the seitan. Ee loved that for a dinner.