BEST HOMEMADE SEITAN

Steps:

• Combine the vital wheat gluten flour and nutritional yeast flakes in a bowl; set aside. In a separate bowl, mix the vegetable stock, 1/2 cup of soy sauce, tomato paste, garlic, lemon zest, and seasoning blend.
• Pour the wet ingredients into the flour mixture and stir with a firm spatula. Knead the dough until a spongy, elastic dough forms, about 3 minutes. Roll the dough into a log shape and cut it into 3 equal pieces.
• Combine 1/2 cup of soy sauce and cold water in a large pot. The simmering broth should be very cold when you add the dough to help it keep a firm texture and ensure that it doesn't break apart. Place the dough pieces in the cold broth, partially cover the pot, and bring it to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer for 1 hour, turning the dough pieces occasionally.
• Remove the pot from the heat and let the gluten cool in the broth for at least 30 minutes. To store the gluten, refrigerate, covered in the broth, in a sealed container for up to 5 days.
• If your recipe calls for seitan, cut the gluten into pieces. Add vegetable oil to a heavy skillet and turn the heat to medium-high. Add the gluten pieces and cook for 20 minutes, turning the pieces occasionally.