Here is the recipe I use. A couple of notes: The time spent kneading depends on how chewy I want the seitan. I like the wingz to be chewy, so I knead it for three or four minutes. Also, this is simmered rather than baked.
Chik'n stock
2 cups water
¼ cup nutritional yeast
2 tablespoons tamari (if I don't have tamari, I use Bragg's liquid aminos)
1 teaspoon onion powder
1 teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon celery seed
Combine all of the ingredients in a large saucepan and set aside while you make the seitan.
Basic seitan
1 cup instant vital wheat gluten flour
1 cup water
In a medium bowl, stir together wheat gluten and water until completely combined. Knead for about 3 minutes (or less if you want it less chewy). Shape the seitan into a short baguette (about 5 inches long). Cut in half lengthwise and then in half again crosswise. Cut or pull each quarter into 3 roughly equal pieces.
Bring stock to a boil. Stretch each "wing" a little before placing carefully into stock. Reduce heat to a very slow simmer and cover pot with lid. Let simmer for 50-60 minutes, stirring every 10 minutes (or whenever you think of it), until broth has almost completely reduced. If it doesn't, no worries. (Pieces will expand, but shrink back down.) Use immediately or store in the refrigerator (for up to 6 days) or the freezer (for up to 6 months). .
