Seitan (Wheat Gluten)

Pour 400 ml of water into a large bowl and add 700 g of wheat flour.

Knead the dough until smooth and elastic; a bread machine can be used.

Submerge the dough completely in warm water and let it rest for 20 minutes.

Place the bowl in the sink and begin kneading the dough until the water turns milky white as the starch washes out.

Drain the cloudy water, add fresh water, and repeat the washing process several times until the water remains mostly clear.

You will be left with a cohesive, spongy ball of wheat gluten (raw seitan).

In a separate pot, bring water to a boil and add vegetable broth seasonings (an unpeeled onion with slashed skin, and spices to taste such as soy sauce, peppercorns, garlic, coriander, bay leaf, and chili pepper).

Cut the seitan into smaller pieces, keeping in mind they will double in size during cooking.

Drop the seitan pieces into the boiling broth and simmer uncovered over medium heat for about an hour, making sure they stay submerged.

Remove the cooked seitan with a slotted spoon and spread it out on a baking sheet to cool.