Mix the dry ingredients

• Combine the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika and salt in a mixing bowl.

Add the wet ingredients

• Pour in the warm vegetable stock, soy sauce and olive oil.
• Stir until a shaggy dough forms.

Knead the dough

• Knead the dough in the bowl until it becomes elastic and firm, then let it rest.

Shape the seitan

• Divide the dough and shape it into a log or cutlets, wrapping tightly so it holds together.

Simmer the seitan

• Bring the vegetable stock to a gentle simmer in a stockpot.
• Lower in the seitan and cook gently without a hard boil.

Cool and shred

• Let the seitan cool in the broth, then shred or slice it.
• Store in the fridge for several days or use in curries and stir-fries.