vital wheat gluten flour
not-chick'n or not-beef bouillon cubes
BBQ sauce of your choosing
Mix 1/2 cup vital wheat gluten to 1/2 cup water in bowl. Add more if needed, just make sure both parts are equal. Stir together until it becomes elastic. Squeeze excess water out and knead a bit (I usually don't do this for long). Stretch it out and cut into small bite sizes.
Boil 2 cups water on stove. NOTE: Increase water per serving of seitan (if you used 1 cup each of the above, use 4 cups water, and so on). Add a few splashes of tamari and 2-3 bouillon cubes.
Drop the seitan in the water and let boil until water is almost gone. Stir frequently to prevent sticking together. If pieces get too big, break them up with a wooden spoon. Put seitan on a plate and let cool completely in the fridge.
Heat safflower oil in pan on stove. Med-high heat is best. Drop seitan in pan and coat with BBQ sauce. The greasier the better! Fry seitan until all sides are covered and pieces look juicy. Use in sandwiches or by itself with some vegetables and fries.