1 Box Hodgeson Mill Vital Wheat Gluten (6.5oz, 1 and 1/4 cup)
1/4th cup of nutritional yeast
2 tsp. powdered vegetable broth
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1/4th cup soy sauce
1 cup of water
Combine dry ingredients well. Combine wet ingredients in separate container. Add wet ingredients slowly to dry while kneading until it forms a slightly soppy dough - you may not need the entire amount, or may need a little more water. While kneading, start a 2qt. pot of water boiling. I put into the bread maker to knead, but you can do so by hand. This time, I forgot about the dough so it had moved to rise cycle, so about 30 minutes of kneading. Dough should be very elastic, shiny, and kind of resistant to kneading. (NOTE: I usually throw in another 1/2 cup or so of soy sauce, or a cup of vegetable broth)
Cut dough into pieces, usually 3-4. Add to boiling water and turn down heat to rolling boil for 40 minutes.
Immediately remove seitan and place in covered container. If you allow it to sit in the water it will get spongy. You can use immediately in a recipe, such as stir fry. Or it'll keep in the refrigerator about a week. Can be frozen as well, not sure how long on that one. You can also grate it for use as "ground beef."
This turned out very dense, (as opposed to spongy) exactly as I like it. I'm going to attribute it to the longer kneading time. The flavor was exceptional, I was actually nibbling on it cold before cooking it into something.