Instructions: In a medium bowl, place the vital wheat gluten, onion powder, garlic powder, and black pepper, and stir lightly. Add the 1 1/2 cups water (or vegetable stock) and stir well to combine.

Using your hands, knead the mixture for 1 to 2 minutes to form a smooth and pliable ball of dough. Divide the mixture into 2 pieces and form into logs or separate into several small pieces.

Place the 2 quarts of vegetable stock in a large saucepan or pot and place the saucepan over low heat. Add the seitan pieces, cover, and simmer (do not allow to boil or it will effect the texture of the seitan) for 40 to 50 minutes or until firm to the touch. Remove the seitan from the broth and allow it to cool slightly before use.

The seitan can be sliced, cubed, or chopped for use in recipes and the cooking liquid can be used to flavor sauces, soups, grains, main and side dishes.

This recipe yields 4 1/2 cups or 5 to 6 servings.

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