Combine 2½ c water, nutritional yeast, tamari, onion, and herbs in the stock pot, cover, and bring to a boil.
Meanwhile, combine the gluten and soy flour, then add remaining ½ c water and stir into a ball.
Sprinkle plain flour on the counter and knead the ball of seitan for a minute.
Gently flatten and stretch into a ½-inch thick sheet. (Don’t worry if it’s uneven or it tears.)
Cut into four pieces.
When the broth is boiling, carefully add the seitan. Reduce heat to simmer, cover, and cook for 40-50 minutes, until the broth is mostly evaporated/absorbed. Flip the pieces over every 10 minutes or so.
Use immediately in your favorite "chicken" recipe, or let cool and store with any remaining broth in the refrigerator. It will keep for 4-5 days.
*Soy or chickpea flour is essential for getting the texture right; whatever you do, don’t substitute wheat flour – your seitan will be a disaster.
If you have a Vitamix or other high-speed blender, you can make your own – just follow my instructions for chickpea flour, using uncooked chickpeas or soybeans.
Adapted from Alicia C. Simpson’s recipe for "Chik’n seitan" in Quick and Easy Vegan Comfort Food (read my review).
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