Seitan from scratch

Seitan is this uber healthy food made from what gluten flour. The main ingredients here are wheat gluten flour and water; everything else is for flavoring, so feel free to change it up. I found this recipe in Vegan with a Vengeance. Its a little time consuming, but its so worth it.

Ingredients:
2 cups vital wheat gluten flour
1/2 cup nutritional yeast
2 tbs all-purpose flour
1 c cold vegetable broth
1/2 soy sauce
1 tbs tomato paste
1 tbs olive oil
2 cloved garlic, minced super fine, or grated

Broth:
12 cups cold water or cold veg broth
1/2 cup soy sauce

1. In a large bowl, mix vital wheat gluten, yeast, and flour. In a separate bowl, mix the wet ingredients (not the broth).

2. Pour the wet into the dry and mix. Knead (i do this inside the bowl) for about 5 minutes. The dough should be spongy and elastic.

3. In the meantime, prepare a pretty large saucepot with the broth. Keep the broth cold though, this is important for the texture of the seitan.

4. Isa suggests rolling the seitan into a log about 10 inches long and cutting it into about 6 pieces of equal size. I felt like these would be HUGE pieces, so mine were a lot smaller. I made several logs about 4 inches long with about the width of four fingers. The smaller the pieces, the more spongy and soft the pieces will be is what I gathered.

5. Place the seitan pieces in the broth and bring the broth to a boil, partially covering the pot.

6. When the broth is boiling, turn the heat to low and simmer for an hour (covered), turning the seitan periodically.

7. Turn the heat off and let the broth/seitan cool for 30 minutes. This helps the seitan become firm.

8. If you're not using the seitan right away, cut into chunks and store in the broth in a sealed container for a few days.