2 1/2 Cup(s) vital wheat gluten
1/4 Cup(s) chick pea flour
1/4 Cup(s) nutritional yeast
1 1/4 Cup(s) cold water
1 Cup(s) tamari or bragg's amino acids
1 Tablespoon(s) ketchup
1 Tablespoon(s) olive oil
1/2 Tablespoon(s) finely chopped garlic (two cloves)
1 Teaspoon(s) lemon zest
12 Cup(s) cold water (3 quarts)
Start 12 cups water (3 quarts) and 1/2 soy sauce to boil.
Mix dry ingredients separately. Then combine.
Knead the dough for a couple minutes to make sure everything is uniformly mixed.
Tear the lump into pieced approx an inch or so in size and put them back in the bowl so you end up with a pile of cubes/balls all stuck together. This is so the seitan can be broken apart for stews. If you want to slice it like a london broil then skip this and just shape it into a loaf.
Turn the broth down to simmer.
Put the seitan in and simmer covered for about an hour. Occasionally move it around so it doesn't stick to the bottom of the pot. DO NOT LET IT BOIL.